Quick Cauliflower Rice Recipe

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Cauliflower rice is the perfect keto and paleo substitute for white rice. You can start with this basic recipe and adjust it to your liking. The leftovers keep well for several days in the fridge, and you can also freeze them and reheat them directly from frozen.

I've been making this delicious side dish at least once a week over the past ten years. It amazes me how well it works as a substitute for white rice! It's not just delicious, but also very similar in its mouthfeel and texture to the real thing. Even my kids are happy to eat cauliflower rice - especially when I use it as a bed for saucy main dishes such as butter chicken or pulled chicken.

Ingredients

The list of ingredients needed to make this recipe is delightfully short. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Fresh cauliflower: You can use a whole head or buy pre-washed florets.
Oil: Either a neutral-tasting avocado oil or flavorful extra-virgin olive oil. Butter is also an option.
To season: Kosher salt and black pepper.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, although freshly minced garlic does taste better.

Variations

In the basic recipe, used as a bed for stir-fries and saucy dishes, I use neutral-tasting avocado oil and add salt, pepper, and garlic. This basic recipe is delicious, so you can simply serve it as a side dish, just as it is.

But if you make it as a side dish, and not as a bed for saucy main courses, it doesn't have to be neutral-tasting. In this case, by all means, go ahead and make it more interesting!

For example, you can cook the cauliflower in flavorful olive oil instead of neutral avocado oil. You can also cook it in butter, and when it's done, take it off the heat and mix in two tablespoons of grated parmesan and a pinch of dried thyme.

Another great variation is to make cauliflower fried rice.

Instructions

The detailed instructions for making this recipe are listed in the recipe card below. Here are the basic steps:

Place the cauliflower in your food processor and process it into tiny "grains." Alternatively, you can buy it pre-riced.

Riced cauliflower in the food processor.

Saute the cauliflower in oil until it's tender but not mushy.

Add salt, pepper, and garlic, then serve.

Expert Tip

Try not to overcook the cauliflower. You don't want it to be raw, but you don't want it mushy, either. It should have a "bite," much like al-dente pasta. So make sure to remove it from the heat as soon as it's no longer raw.

Recipe FAQs

Does it taste like real rice?

It does not taste like real rice, but it does have a surprisingly similar texture and mouthfeel. I think it's delicious, but obviously, this is a matter of personal taste, and you'll need to try and decide for yourself.

Can I use frozen packaged cauliflower rice?

Yes, and you can cook it directly from its frozen state. When I first started making this recipe, back in 2013, I had to process the cauliflower in the food processor.

Fast forward a few years, and you can now buy it pre-riced at the grocery store, fresh or frozen. I now frequently opt for convenient store-bought packages.

Is it expensive?

It doesn't need to be! The frozen packages are relatively pricey. Pre-shredded fresh riced cauliflower is a bit more expensive than a whole cauliflower head. But you can simply buy a head of cauliflower and chop it finely in your food processor. It's easy and affordable.

Serving Suggestions

Cauliflower rice is the perfect bed for saucy dishes that you would normally serve on top of white rice. It pairs well with stir-fry dishes such as steak stir-fry, shrimp stir-fry, pork stir-fry, and chicken stir-fry.

It also goes well with saucy dishes such as:

Sometimes, I use it to make a lovely bowl for lunch. In the photo below, I topped it with an egg, an avocado, and kimchi:

A cauliflower rice bowl with an egg, an avocado, and kimchi.

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them, covered, in the microwave at 50% power. You can also freeze the leftovers for up to three months.

More Cauliflower Recipes

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Recipe Card

5 from 2 votes

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Cauliflower rice is the perfect keto and paleo substitute for white rice. You can start with this basic recipe and adjust it to your liking.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 96kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 1 medium head cauliflower
▢ 2 tablespoons avocado oil
▢ 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
▢ ¼ teaspoon black pepper
▢ 1 tablespoon fresh garlic - minced

Instructions

Trim the cauliflower and coarsely chop it. 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 pound of riced cauliflower, which is about 4 cups.
In a large skillet, heat the oil over medium-high heat for 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.
Remove immediately from the heat and serve.

Notes

Variations: You can cook the cauliflower in flavorful olive oil instead of neutral avocado oil. You can also cook it in butter, and when it's done, take it off the heat and mix in two tablespoons of grated parmesan and a pinch of dried thyme.
Try not to overcook the cauliflower. You don't want it to be raw, but you don't want it mushy, either. It should have a "bite," much like al-dente pasta. So make sure to remove it from the heat as soon as it's no longer raw.
You can use packaged riced cauliflower, fresh or frozen. There's no need to thaw it first of using frozen.
You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them, covered, in the microwave at 50% power. You can also freeze the leftovers for up to three months.

Nutrition per Serving

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Cauliflower Rice

Ingredients

Variations

Instructions

Expert Tip

Recipe FAQs

Serving Suggestions

Storing Leftovers

More Cauliflower Recipes

Recipe Card