These days, cauliflower rice is so popular that you can even buy it frozen. But you know what? It’s so much better when you make it fresh. The frozen version is always a little bit water-logged, and it has that distinct frozen cauliflower flavor—you know what I mean, right? But when you make cauliflower rice with fresh cauliflower, the result is fluffy, toasty, and something you’ll actually want to eat! The extra step of coarsely chopping the cauliflower in the food processor is absolutely worth it. (And if you don’t have a food processor, no worries—you can use a box grater instead!) If you’re making a curry or stir fry, you can simply cook the cauliflower rice in a skillet with oil, then season to taste with salt and pepper. If you’re using it in a burrito bowl or as a side dish, I like to add garlic and lime juice to amp up the flavor.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Cauliflower Coconut oil – Or use any oil you like to cook with.Garlic SaltGround black pepperLime – Depending on what you’re pairing your rice with, lemon will work too!
How to Make Cauliflower Rice
Here’s how to make cauliflower rice, step by step: Cut the cauliflower. Cut the cauliflower into manageable florets—they should be small enough to fit into your food processor. Rice the cauliflower. Pulse the florets until the mixture resembles grains of rice. Drain off liquid. Transfer the riced cauliflower to a paper towel and squeeze it to remove any excess liquid. Cook the rice. Warm the coconut oil in a skillet set over medium-high heat, then add the garlic and cook until fragrant. Add the riced cauliflower, salt, pepper, and lime juice. Cook, stirring occasionally, until the cauliflower begins to brown slightly, which should take 3 to 5 minutes. Remove from heat and serve.
Tips for Success
There’s not much to this recipe, but here are some tips to make sure it turns out perfect!
Pulse in batches. If you have a large cauliflower or a small food processor, I recommend ricing the florets in two batches to ensure that the “grains” are uniform in size.Make ahead. You can rice the cauliflower up to 5 days in advance, then cook it whenever you’re ready to eat!Customize it. Add fresh cilantro and lime zest for a Mexican-inspired flavor, cook it with turmeric or curry powder, stir in your favorite herbs—just like traditional rice, cauliflower rice is like a blank canvas!
How to Store Leftovers
Store cooked cauliflower rice in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or in a skillet on the stovetop.
Can I Freeze This Recipe?
You can freeze cooked cauliflower rice in a freezer bag or airtight container for up to 2 months. Warm it in a skillet from frozen or let it thaw in the refrigerator overnight, then heat it.
Serving Suggestions
You can use cauliflower rice any way you use regular rice! Here are some of my favorite ways to serve it:
Use cauliflower rice to make a low carb pizza crust by adding a vegan egg replacer and cheese to bind it. Make cauliflower fried rice.Use it in my vegan sushi rice bowl recipe.Whip up some cauliflower pizza bites.Let it soak up the sauce from sweet-and-sour tofu.
Enjoy friends! If you make this cauliflower rice recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. Here are some of the items I used to make this recipe if you’d like to use them too: | WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
