Here’s how to make cauliflower rice at home. It’s so easy and can be used in a variety of ways!
Oh cauliflower rice, how did we ever live without you? Cauliflower rice took the health world by storm a few years ago and my obsession has only grown since then.
If you’re looking for a grain-free, low-carb substitute for traditional rice, cauliflower rice is for you. It’s super easy to make and can be used in a wide variety of recipes.
Cauliflower rice tastes like… cauliflower! It has a mild flavor that typically takes on the seasonings in the dish making it a super versatile veggie base.
Time needed: 15 minutes.
How to Make Cauliflower Rice
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.
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!
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.
“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.
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.
There are so many way to use cauliflower rice, which I’lll share below. If you want to make it warm (to enjoy like traditional rice), simply add a little oil to a sauté pan. Sauté until it’s warm and golden brown in some spots, about 5-10 minutes.
If you make this recipe be sure to leave a comment and star rating below letting us know how it turned out for you. Your feedback is so helpful for the EBF team and our readers!
Photos by Ashley McLaughlin.