An easy basic recipe for cauliflower rice that you can play with and adjust to your liking. It truly is a wonderful substitute for white rice!
Cauliflower rice is the perfect paleo and low carb rice substitute. It amazes me how well cauliflower rice works in recipes that call for rice. Cauliflower rice is not just delicious, but also very similar in its mouthfeel and texture to white rice.
When I first started making this recipe, back in 2013, we had to rice our own cauliflower in the food processor. Fast forward a few years, and you can now buy bags of riced cauliflower at the grocery store. Very cool.
I still provide the original directions here, for those who can’t find riced cauliflower in their store, but as you can see in the video, I now use packaged riced cauliflower.
This is a basic recipe, for cauliflower rice that you can use as you would plain white rice – for example, to serve as a bed for saucy dishes such as chicken curry.
It’s actually very tasty, so you can simply serve it as a side dish. In which case it won’t have to be neutral, so you can make it more interesting. I often take the cooked cauliflower rice off the heat, then add a tablespoon of butter and 2 tablespoons of grated Parmesan. Different herbs and spices would be great – try a pinch of thyme.
Watch the video:
- 1 medium head cauliflower
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon minced garlic
- Trim the cauliflower and coarsely chop. Place the chopped cauliflower in your food processor and process, in a few batches if needed, until it has the texture of rice. You should have about 1 lb. of riced cauliflower.
- In a large skillet, heat the oil over medium-high heat, about 2 minutes.
- Add the cauliflower, salt and pepper. Cook, stirring constantly, until almost tender, about 4 minutes.
- Add the garlic and cook, stirring, until tender, 1 more minute.