How To Make Cauliflower Rice: A step-by-step photo tutorial
Wait, cauliflower rice?!
Cauliflower rice is all the rage these days among the low-carb, Paleo and grain-free foodies. Head over to Pinterest and you’ll see it making appearances under stir-fry, in a soup or stew, as a savory side dish and even as fried ‘rice’. It’s essentially just ‘riced’ cauliflower and it’s a great way to add more vegetables and more fiber and nutrients to your diet.
“How do I to turn a head of cauliflower into a bowl of fluffy ‘rice’?”
We get asked this question quite a lot so thought it was time to share our easy method for making Cauliflower Rice using the food processor.
Trim leaves from cauliflower and using your hands or a small paring knife, break cauliflower into large florets. Rinse florets in a colander in the sink under cool running water. Pat dry.
Fit food processor with the shredding blade (if you have one) or use the standard chopping blade. If you don’t have a food processor you can grate the cauliflower by hand using the large holes of a box grater
If using the shredding blade, drop the florets into the chute of the processor lid while the motor is running. If using the chopping blade, fill bowl of food processor about ⅓ full and pulse several times until cauliflower resembles individual grains of rice (being careful not to over process). If using a box grater, carefully grate the cauliflower and enjoy the mini-workout.
Heat a large skillet over medium-high heat. Add Primal Fat Coconut Ghee or oil of choice. Once melted, add the cauliflower rice and sauté for 4-5 minutes, stirring frequently.
Add water or broth, cover and cook for an additional 3-4 minutes or until tender. Stir in green onions and garnish with parsley if desired. Remove from heat and season with salt and pepper to taste.
How to Make Cauliflower Rice: The Recipe
How to Make Cauliflower Rice
A delicious low-carb alternative to rice or couscous made with grated cauliflower. Perfect with a stir fry or curry. Don’t be intimidated by the longer list of directions – it’s really easy and we give you options for how to grate the cauliflower.
Ingredients
- 1 medium cauliflower (about 6–7 cups of riced cauliflower)
- 1 Tbsp. Pure Indian Foods Primal Fat Coconut Ghee (may substitute coconut oil* or plain ghee)
- ¼ cup water or broth
- ¼ tsp. sea salt + more to taste
- 1–2 green onions, chopped (optional)
- Parsley, chopped (optional)
Instructions
- Trim leaves from cauliflower and using your hands or a small paring knife, break cauliflower into small florets.
- Rinse florets in a colander in the sink under cool running water. Pat dry.
- Fit food processor with the shredding blade (if you have one) or use the standard chopping blade. If you don’t have a food processor you can grate the cauliflower by hand using the large holes of a box grater.
- If using the shredding blade, drop the florets into the chute of the processor lid while the motor is running. If using the chopping blade, fill bowl of food processor about ⅓ full and pulse several times until cauliflower resembles individual grains of rice (being careful not to over process). If using a box grater, carefully grate the cauliflower and enjoy the mini-workout.
- Heat a large skillet over medium-high heat.
- Add PrimalFat Coconut Ghee. Once melted, add cauliflower rice and saute for 4-5 minutes, stirring frequently. Then add water or broth, cover and cook for an additional 3-4 minutes or until tender.
- Stir in green onions and garnish with parsley if desired.
- Remove from heat and season with salt and pepper to taste.
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Notes
*Use coconut oil for vegan-friendly and dairy-free option.
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Nutrition Information
- Serving Size: 1 cup
- Calories: 56
- Fat: 2g
- Sodium: 130mg
- Carbohydrate: 8g
- (Fiber: 4g
- Sugar: 3g)
- Protein: 3g
Dietary
How will you serve your cauliflower rice? Share in the comments below!
Pin it now & Make it later!
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Can you make up a large amount and save it for later, or should it be made just before you eat it?
Hi Linda,
You can definitely make a big batch to freeze for later. Here’s how I do it:
1) Grate the cauliflower
2) Spread raw, grated cauliflower on a rimmed baking sheet lined with parchment paper
3) Place in freezer until frozen solid, then transfer to a zip-top freezer bag or other freezer-safe container
4) Store in freezer for up to 2 months.
Hope that helps!
This was good, just needed to add some salt. My friend, who doesn’t eat rice, liked it too! I served this with the Red Curry Coconut Shrimp Soup on this site by Dana.