Learn how to make cauliflower rice with this easy step by step guide. The perfect substitute for regular rice in any dish!
Cauliflower rice is big these days. With almost everyone (or so it seems) going low-carb people want alternatives to regular rice!
Whether or not you’re eating low carb though, there are a lot of good reasons to make cauliflower rice. Like the fact that it tastes GREAT. It’s not really like regular rice at all in the sense that rice is like a blank canvas that you add stuff to – sauce, toppings, whatever.
It’s a great way to get more vegetables into your day as well. So there are a lot of great reasons you should get behind cauliflower rice. It’s also super easy to make.
How To Make It – Step By Step
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Cut up a head of cauliflower into chunks, including the stalks.
Feed them into a food processor using the medium grating blade so that you’re left with grains of cauliflower that resemble grains of rice.
If you don’t have a food processor you can do it the slow way which is to grate it using a box grater.
Then you simply steam/saute it with some olive oil in a big pan that has a lid.
Putting on the lid creates the steaming effect so that it cooks all through.
But from time to time you take off the lid and saute it a little, flipping the cauliflower rice over and over with a spatula.
It only takes around 8-10 minutes and you have gorgeously textured cauliflower rice.
Storing and Freezing
Cooked cauliflower rice can be stored in the fridge in a covered container for up to 4 days. It’s also freezer friendly for up to 1 month.
Did you make this recipe? Be sure to leave a comment and rating below!
How to Make Cauliflower Rice
- 1 Head Cauliflower
- 1-2 Tablespoons Olive Oil
- Cut the cauliflower into chunks and feed them into a food processor using the medium grating blade so that you're left with grains of cauliflower that resemble grains of rice.
- Heat up a large frying pan or wok that has a lid with 1-2 Tablespoons Olive Oil. If your head of cauliflower was quite large then use 2 Tablespoons Olive Oil.
- Add the cauliflower and saute for a minute, then cover with a lid and allow the cauliflower to gently steam for a minute or two and then remove the lid and saute a little again.
- Repeat until you’ve cooked the rice for 8-10 minutes. It should be firm but tender.
- Serve with a stir fry or crispy tofu or veggie stew or anywhere you would usually use rice.
- Storing: Cooked cauliflower rice can be stored in the fridge in a covered container for up to 4 days.
- Freezing: It’s also freezer friendly for up to 1 month.