Cauliflower rice is big these days. With almost everyone (or so it seems) going low-carb people want alternatives to the regular rice!
Well, as someone who is most definitely not low-carb, this is not at all why I like cauliflower rice.
I like it because it tastes GREAT. It’s not really like rice at all in the sense that rice is like a blank canvas that you add stuff to – sauce, toppings, whatever.
Whereas cauliflower rice is wonderfully flavorful and actually needs nothing. Though it is absolutely great with a stir-fry, or just some crispy baked tofu and peanut sauce!
What’s great about cauliflower rice is that it’s super easy to make.
You just need to soak your cauliflower in hot water and some salt for 10 minutes to remove any nasties that might be hiding in the florets (rare, but it happens!).
Then you want to break the florets off and grate it up using the medium grating blade for your food processor. This is by far the easiest way to do it.
However, if you don’t have a food processor you can do it the slow way which is to grate it using a regular grater.
Grated on a medium grater blade the cauliflower comes out like grains of rice.
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.
If you have any questions, post them down below, otherwise just go ahead and enjoy your cauliflower rice!Print
Easy step-by-step guide to how to make cauliflower rice. A perfect replacement for regular rice in any dish! Naturally vegan and gluten-free.
- 1 Head Cauliflower
- 1-2 Tbsp Olive Oil
- Get a big bowl and place the whole head of cauliflower into it. Pour over hot water (from the kettle) and some salt and allow to sit for 10 minutes to make sure it’s properly clean.
- Then break off the individual florets 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 Tbsp Olive Oil. If your head of cauliflower was quite large then use 2 Tbsp 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.
*Nutritional information is based on a medium head of cauliflower and 1 Tbsp olive oil for 4 servings.
- Serving Size: 1 Serve (of 4)
- Calories: 66
- Sugar: 2.8g
- Sodium: 44mg
- Fat: 3.7g
- Saturated Fat: 0.6g
- Carbohydrates: 7.3g
- Fiber: 2.9g
- Protein: 2.8g