Cauliflower Rice

Share: Pin on PinterestShare on YummlyShare on FacebookTweet about this on TwitterShare on Reddit

Cauliflower Rice

Cauliflower rice is not just delicious, but also very similar in its mouthfeel and texture to white rice, especially when well-seasoned. Here, I seasoned the cauliflower rice with olive oil, garlic, butter and Parmesan, but the options are endless – I’m thinking olive oil, garlic, paprika and cumin; or sauté an onion, then add the garlic, and the riced cauliflower with curry powder and maybe a little coconut milk.

Of course, you can also keep cauliflower rice very simple – just olive oil, garlic and salt, especially when you plan to serve it with saucy dishes such as chicken curry or no-butter chicken.

Cauliflower Rice
Prep and Cool time
Cook time
Total time
Recipe type: Sides, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 4 servings
  • 1 medium head cauliflower
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 1 teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • ¼ cup grated Parmesan
  • ¼ teaspoon black pepper
  1. Trim the cauliflower and coarsely chop. Place the chopped cauliflower in food processor and process, in a few batches if needed, until it has the texture of rice.
  2. In a large skillet, heat the olive oil over medium-high heat, about 2 minutes. Add the garlic and cook, stirring, 30 seconds.
  3. Add the cauliflower and the salt and cook, stirring constantly, 5 minutes, until tender.
  4. Stir in the butter and Parmesan, season with freshly ground black pepper, and serve.
Nutrition Per Serving
Calories: 172; Fat: 12g; Carbohydrates: 12g; Sugar: 0g; Sodium: 460mg; Fiber: 5g; Protein: 7g

Cauliflower rice

More Healthy Recipes: