How to make cauliflower rice with and without a food processor! In a few simple steps you can add this healthy low carb and keto side dish to any meal for a boost of veggies. Cooking tips and recipes included!
Hello from Barcelona! I hope you’re all following my adventures on Instagram because so far this trip has been incredible!
Today we’re off to explore the olive groves and learn about how to make olive oil. Sounds dreamy, right?
Today though, we’re here to talk about my new favorite low-carb side dish: cauliflower rice! Have you tried it yet?
If not, it’s time to see and learn exactly how to make cauliflower rice, what you can add to it for flavor and all the recipes you can incorporate it into. Look, I know there are plenty of store bought cauliflower rice recipes, but why do that when it’s SO easy to make your own — plus that way you’ll know how fresh it is!
How to make cauliflower rice with a food processor
1. Remove all greens from 1 medium cauliflower and break into florets. Add half of cauliflower florets to bowl of the food processor with a blade attachment. Pulse until cauliflower resembles rice.
2. Add in remaining florets and process again until cauliflower becomes rice-like.
3. Transfer to a large, clean dish towel and squeeze all the moisture out of the cauliflower. Set aside in a large bowl until ready to cook.
How to make cauliflower rice without a food processor
1. Remove all greens from cauliflower and break into smaller chunks. Use a box grater to grate the smaller cauliflower heads into rice-looking bits. Do this until all of your cauliflower has been “riced.”
2. Transfer to a large, clean dish towel and squeeze all the moisture out of the cauliflower. Set aside in a large bowl until ready to cook.
How do you store cauliflower rice & how long does it last in the fridge?
Store in an airtight container or ziploc bags for 3-5 days in the fridge. You can also freeze it up to 3 months – just defrost before cooking! Easy, right?
How to cook cauliflower rice
The great thing about cauliflower rice is how easy it is to cook and incorporate into recipes. I recommend adding a bit of olive or coconut oil to a skillet over medium heat and cooking your cauliflower rice for just about 5 minutes. Season it with salt and pepper and serve it as you would any regular rice.
Our favorite ways to use cauliflower rice:
Most cauliflower can be used as a low carb substitute for rice in recipes. To flavor cauliflower rice, be sure to add in a tablespoon of virgin coconut oil, butter or toasted sesame oil when cooking. And don’t forget salt and pepper. Personally, cauliflower rice my favorite in fried rice & stir fry recipes!
Try incorporating cauliflower rice into these healthy recipes:
See how to make cauliflower rice:
Shop what you need to make cauliflower rice:
I hope you love this delicious cauliflower rice recipe and find some fun, creative ways to use it! If you make this recipe, please leave a comment and rate the recipe below so others know how you liked it. Thank you for your readership! xo.
- Serves: 4 servings
- Serving size: 1/4 of recipe
- Calories: 52
- Fat: 2.1g
- Saturated fat: 1.7g
- Carbohydrates: 7.5g
- Sugar: 2.7g
- Fiber: 3.6g
- Protein: 2.8g
- ½ tablespoon coconut oil
- 1 head of cauliflower
- Salt and pepper, to taste
- Remove all greens from cauliflower and break into florets. You can either use a box grater, or a food processor to process the cauliflower into rice. If using a food processor (the easier method), simply add half of cauliflower florets to bowl of the food processor with a blade attachment. Pulse until cauliflower resembles rice.
- Add in remaining florets and process again until cauliflower becomes rice-like.
- Transfer to a large, clean dish towel and squeeze all the moisture out of the cauliflower. You don't have to do this step but I think it makes the rice a little bit better.
- To cook your cauliflower rice: add ½ tablespoon coconut oil to a separate large skillet and place over medium heat. Once oil is hot, add in cauliflower rice and cook for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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