Perfect Cauliflower Rice (Plus 7 Flavor Variations!)
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.
Servings: 4
Ingredients
Base Recipe
- One tablespoon of coconut oil or olive oil.
- Four cups of cauliflower riced
Cilantro Lime Cauliflower Rice
- Half a teaspoon of salt
- One-half teaspoon of powdered garlic
- One lime, zested
- 1/4 cup cooked cilantro leaves
Golden cauliflower rice with turmeric
- One-half teaspoon of turmeric
- 1/4 tsp ground ginger
- One-half teaspoon of onion powder
- One-half teaspoon of powdered garlic
- Half a teaspoon of salt
Spicy Mexican Cauliflower Rice
- One teaspoon of cumin powder
- Half a teaspoon of chipotle powder
- Half a teaspoon of salt
- One cup of salsa (cooked)
Lemon Garlic Cauliflower Rice
- Half a teaspoon of salt
- One-half tsp garlic powder (or four finely chopped raw garlic cloves)
- One lemon, zested
Parmesan Cauliflower Rice
- Half a teaspoon of salt
- One-half tsp garlic powder (or four finely chopped raw garlic cloves)
- ½ cup freshly grated parmesan cheese (after cooking)
Sesame Ginger Cauliflower Rice
- Replace the olive oil with one tablespoon of sesame oil.
- One-half teaspoon of salt
- 1/2 tsp ground ginger (or 1/2 tsp finely chopped fresh ginger)
- Serve with 1 tablespoon of sesame seeds.
Coconut Cauliflower Rice
- One tablespoon of coconut oil (instead of olive oil)
- Half a teaspoon of salt
- One tablespoon of sugar made from coconut
- ¼ cup of cooked coconut milk
Instructions
To Rice Cauliflower
- After washing, pat dry the cauliflower.
- Take off the outer leaves and break the cauliflower head into even pieces (florets, about 1-2 inches). Leaves out, but include the stems.
- Place the florets in a 7-cup food processor with a steel S blade, working in two to three batches.
- Pulse the cauliflower ten to fifteen times, or until the chunks resemble rice. Take out any florets that are still whole.
Recipes for Cooking Cauliflower Rice
- In a nonstick pan, heat the oil over medium heat.
- Incorporate all components not marked as "post cooking" into the pan and mix thoroughly.
- Cook the cauliflower for 3 to 5 minutes, or until it's just barely tender but not mushy.
- Add any "after cooking" ingredients, stir, and savor!
Video
Notes
Tips
- Raw cauliflower can be kept in the refrigerator for up to 10 days or frozen for up to 3 months.
- Cooked cauliflower rice keeps for up to four days in the refrigerator.
- Before processing, chop the florets into consistent pieces so that the rice would be of uniform size.
- Avoid packing the food processor too full as this may lead to fragments becoming trapped and improper rice.
- Avoid overcooking; 3-5 minutes of sautéing time is a general recommendation; however, you may want to adjust this amount of time based on the size of your riced cauliflower. Cook until it's just tender and beginning to take on some bite.