Cauliflower Rice

by V. DeLeeuw; Recipe may contain ads or affiliate links.

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

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