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Bowl full of cauliflower rice. A spoon is in the bowl. A pink napkin is below the bowl.
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4.23 from 9 votes

How to Make Cauliflower Rice

How to make cauliflower rice at home with fresh cauliflower. It's so easy and can be used in a variety of ways!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side
Cuisine: American
Keyword: cauliflower rice
Servings: 2

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

Serving: 1/2 of recipe | Calories: 117kcal | Carbohydrates: 8g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 382mg | Sugar: 7g