Cauliflower Rice
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Here’s how to make cauliflower rice at home using fresh cauliflower. This easy method creates light, fluffy cauliflower rice that works as a grain-free, low-carb substitute for regular rice.
Cauliflower rice is one of those basics that quietly makes healthy cooking easier. It works as a simple swap for rice, but it also stands on its own as a light, veggie packed base for all kinds of meals.
If you’ve only bought it frozen or pre packaged, making it at home is a game changer. The texture is better, the flavor is fresher, and you have full control over how fine or fluffy it turns out. Plus, it takes just a few minutes and one head of cauliflower.
“My family recently switched from rice to quinoa to eat healthier, but I personally can’t stand quinoa. This Cauliflower rice is exactly what I needed to make my own healthy switch. It’s soft and absorbs flavor really well.”
Why I Love Cauliflower Rice
- It’s faster than buying it: Making cauliflower rice at home takes just a few minutes and doesn’t require any special ingredients.
- You control the texture: You can make it finer or fluffier depending on how you plan to use it.
- It works in so many meals: Use it in bowls, stir fries, casseroles, or anywhere you’d normally use rice.
- It’s easy to make ahead: Prep a batch and keep it in the fridge or freezer so it’s ready when you need it.
Ingredients Needed
You only need three simple ingredients to make cauliflower rice at home.
- cauliflower – the base of the recipe. Fresh cauliflower rices best and gives you control over the texture.
- olive or avocado oil – used when cooking the cauliflower rice to prevent sticking and help it sauté evenly.
- sea salt – brings out the natural flavor of the cauliflower and keeps it from tasting bland.
Step by Step Process for Making Cauliflower Rice
Step 1: Wash, dry and remove the stem and any outer leaves from the cauliflower. Cut the head of the cauliflower into quarters, then trim out the inner core from each quarter.
Step 2: Either break apart the cauliflower into large florets using your hands or use a knife to cut off florets. If the core is tender, you can chop it into pieces as well!
Step 3: Add the cauliflower florets into a food processor fitted with the blade attachment and pulse using 1 second pulses until the cauliflower is broken down into rice-sized pieces. Make sure you only fill the processor about 3/4 full. With this in mind, you might have to pulse in batches depending on the size of your processor.
Troubleshooting & Tips
- “I don’t have a food processor!” – If you don’t have a food processor you can use a high powered blender or a cheese grater to rice the cauliflower.
- Large pieces won’t break down in processor – If you have large pieces mixed in with the riced cauliflower, remove the large pieces and set aside. After placing the riced cauliflower in a different bowl, place the large pieces back in the processor and pulse until they break down.
How to Use Cauliflower Rice
Cauliflower rice can be used anywhere you’d normally use regular rice. It works well as a base for bowls, mixed into grain free dishes, or served warm as a simple side.
To cook it, heat a small amount of oil in a large skillet over medium heat. Add the cauliflower rice and cook, stirring occasionally, until tender with a few golden spots, about 5 to 10 minutes.
Here are a few of my favorite ways to use it:
- Cauliflower Pizza Crust
- Tuna Curry Bowl with Cauliflower Rice
- Cauliflower Rice Mujadara
- Cauliflower Tabbouleh
- Vegetarian Cauliflower Fried “Rice”
- Cauliflower Grits with Blackened Shrimp
How to Store
Cauliflower rice is great for meal prep because it stores so well! Store it raw in an airtight container in the refrigerator for 2-3 days or in the freezer for 1-2 months.
More Cauliflower Recipes to Try
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How to Make Cauliflower Rice
Ingredients
- 1 head of cauliflower, any size
- ½ -1 Tablespoon olive or avocado oil, optional
- sea salt, optional
Instructions
- Wash, dry and remove the stem and any outer leaves from the cauliflower. Cut the head of cauliflower into quarters, then trim out the inner core from each quarter.
- Break apart the cauliflower into large florets using your hands. If the core is tender, you can chop it into pieces and add it with the florets as well.
- Place the cauliflower florets into a food processor fitted with the blade attachment, making sure the container is only ¾ full. Depending on the size of your processor and the size of the cauliflower, you might need to do this in batches.
- Process the cauliflower in the food processor using 1-second pulses until it’s broken down into rice-sized pieces.
- If you notice any larger pieces of cauliflower remaining after most of the pieces are rice-sized, take these out and set them aside. Transfer the riced cauliflower into a bowl, add the large pieces back in and process again until they’re riced-sized as well.
- Once the cauliflower is in rice-size pieces you’re ready to use it in any recipes that call for cauliflower rice.
- If you want to cook it up and use it like regular rice, simply add a little oil to a sauté pan. Once warm, add the cauliflower and a little sea salt to the pan. Sauté until it's warm and golden brown in some spots, about 5-10 minutes.
- Raw (or cooked) cauliflower rice can be stored in an air-tight container the fridge for for 2-3 days or in the freezer for 1-2 months.
Notes
- If you don’t have a food processor, you can use the large holes of a box grater to grate the cauliflower into small pieces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
Photos by Ashley McLaughlin.
So glad your recipes showed up and have such great ideas. Will certainly try making the cauliflower rice for all sorts of things.
How do I receive other posts from you? Email? YouTube? Please contact my email. Thanks bunches.
Hi Joan! If you’d like to subscribe to my email list to get all the latest recipes, you can sign up here: https://eating-bird-food.ck.page/03b7757c21
My family recently switched from rice to quinoa to eat healthier, but I personally can’t stand quinoa. This Cauliflower rice is exactly what I needed to make my own healthy switch. It’s soft and absorbs flavor really well.
Ahh yay! So glad you enjoyed this cauli rice, Alysa. Thanks for coming back to leave a review. I appreciate it!