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A fantastic low-carb option for rice that is high in vegetables is cauliflower rice. This post includes seven flavor-filled cauliflower rice recipes and instructions on how to prepare, cook, and store cauliflower rice.

Whether it is served as a side dish with baked chicken breast or as a base for something saucy like chicken curry, cauliflower rice is a terrific low-carb substitute for rice and a nice way to sneak in some extra veggies. The best-tasting cauliflower rice is definitely cooked from scratch, and it’s surprisingly simple to make.

Cauliflower rice is a fantastic substitute for regular rice, even though it’s not a perfect match for stir fries, curries, and other dishes! Cauliflower is a popular option for keto and low-carb dieters, but it also suits people who avoid grains and adhere to the paleo diet because of its lower carb content (5 g carbs per cup of cauliflower rice).

Personally, I think it’s excellent because it’s a terrific way to get more greens in your diet!

Recipe Video

Before we get started, take a look at the video below for a terrific demonstration of how to prepare the seven flavors and rice cauliflower in a food processor.

How to Produce It

Just chop cauliflower into rice-sized pieces to make cauliflower rice. There are several approaches to succeed! Here are your three options:

1. Food Processor

Clean and pat cauliflower dry.

chop into florets that are 1-2 inches in size. Attempt to get them all the same size.

Pulse ten to fifteen times, or until rice-sized bits are broken down.

Just pick out some huge cauliflower florets that seem odd.

ADVICE

Work with two to three batches per head of cauliflower.

The food processor won’t process the ingredients uniformly if it is overfilled.

To find out how to build it precisely, watch the video below. Please take note that I normally don’t bother with the moisture-wringing phase, and it is entirely optional.

Methods for Cooking It

NOTE: Depending on whether you buy it frozen, fresh, or made from home, the size of the cauliflower rice may vary. When cooking, use your best judgment and utilize the cook time as a guide.

Oil in a pan should be heated. When adding extra spices, if using, mix in the riced cauliflower.

Once the rice is cooked to your preference, sauté it for three to five minutes. Softened but not mushy is the desired texture.

Stir in more ingredients (such coconut milk for the coconut cauliflower rice or salsa for the spicy Mexican cauliflower rice) as needed for any of the seven cauliflower rice recipes listed below.

Storage

When it comes to meal planning, cauliflower rice keeps incredibly well.

Fridge

Raw cauliflower rice can be kept, sealed, in the refrigerator for seven to ten days.

Cooked cauliflower rice can be kept in the refrigerator in an airtight container for up to four days.

Freezer

Once fully cooled, put the mixture into a plastic freezer bag, reusable silicone bag, or meal prep container for freezing.

You can freeze cooked or raw cauliflower rice for up to three months.

7 Recipes for Cauliflower Rice

While cauliflower rice is wonderful prepared just a little salt and pepper, it’s much more delectable when spiced up with a few more ingredients.

Here are seven of my best cauliflower rice recipes, all of which can be found on the downloadable recipe card at the bottom of this post. They are all made using basic pantry materials!

Coconut Cauliflower Rice: Made with coconut oil, salt, coconut sugar, and coconut milk.

Turmeric Golden Cauliflower Rice: Made with turmeric, ground ginger, onion powder, garlic powder, and salt.

Sesame Ginger Cauliflower Rice: Made with sesame oil, ground or fresh ginger, and served with sesame seeds.

Cilantro Lime Cauliflower Rice: Made with garlic powder, lime zest, and cilantro leaves.

Lemon Garlic Cauliflower Rice: Made with garlic powder or minced fresh garlic, and lemon zest.

Spicy Mexican Cauliflower Rice: Made with ground cumin, chipotle chili powder, salt, and salsa.

Parmesan Cauliflower Rice: Made with garlic powder or minced fresh garlic, and freshly grated Parmesan cheese.

Denise’s Advice

Use a food processor: This is the most efficient method for achieving uniformly sized cauliflower rice.

uniform segments: before processing, chop the florets into uniform pieces so that the rice will be of uniform size.

Work in batches avoid packing the food processor too full as this may lead to bits becoming stuck and improper rice.

Avoid overcooking the cauliflower: 3 to 5 minutes is a good starting point, but you may need to adjust the timing based on how big your cauliflower is. Cook until it’s slightly al dente and has softened.

Is it necessary to wring out cauliflower rice?

I tested it because I was interested to see if removing the moisture from raw cauliflower by pressing it out with cheesecloth made a difference.

It is evident that pressing out the liquid before boiling made a difference—the bottom “wrung” cauliflower rice had a smoother texture more akin to conventional rice, while the top (not wrung) cauliflower rice was clumsier and softer. The ‘wrung’ cauliflower rice tasted more ‘nutty’ and toasted.

But, it required more work and was somewhat messy in my opinion, the extra effort wasn’t worth the taste difference. Therefore, I’m going to skip this step moving forward!

How Long Can Cauliflower Rice Be Stored in the Fridge?

Cauliflower rice is a staple in my meal prep dishes; it keeps well in the refrigerator for up to four days. On day four, does it smell amazing? Nope.

But it still has a great flavor and offers you all the health advantages! If it lasted more than four days, I personally would freeze it. It’s true that cauliflower rice doesn’t keep as long as a cauliflower head.

From a head of cauliflower, how much rice is produced?

5–10 glasses! It’s difficult to say because cauliflower heads vary a lot in size. While larger cauliflower heads can yield 10 cups of riced cauliflower, some little cauliflowers only yield 5 cups! Remember that you can store excess in the freezer for up to three months or the refrigerator for up to ten days if you wind up with extra.

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