Description
Quick and easy cauliflower rice made in just 15 minutes! This healthy, low-carb rice substitute is light, fluffy, and full of flavor. Perfect as a versatile side dish for any meal—naturally gluten-free, keto-friendly, and packed with nutrients.
Ingredients
Scale
Basic Cauliflower Rice:
- 1 large head cauliflower (about 2 pounds), or 4-5 cups pre-riced cauliflower
- 2 tablespoons olive oil or butter
- 2 cloves garlic, minced
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Optional: 1 tablespoon fresh lemon juice
- Optional: 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Prepare the Cauliflower: Remove the leaves and cut the cauliflower into florets, discarding the thick core (or save it for other uses). You want florets roughly 1-2 inches in size. Rinse them under cold water and pat dry with a towel—excess moisture will make your cauliflower rice soggy.
- Rice the Cauliflower: Working in batches if necessary, add the florets to your food processor fitted with the S-blade. Pulse 8-12 times in short bursts until the cauliflower resembles rice grains—small, even pieces about the size of couscous. Don’t over-process or it will turn into mush! You should have about 4-5 cups of riced cauliflower. If any large chunks remain, remove them and pulse separately.
- Heat the Pan: Place a large skillet over medium heat and add the olive oil or butter. Let it heat until shimmering (for oil) or melted and slightly foaming (for butter), about 1 minute.
- Sauté the Garlic: Add the minced garlic to the hot oil and sauté for about 30 seconds, stirring constantly until fragrant but not browned. Be careful not to burn it—garlic burns quickly and turns bitter.
- Add the Cauliflower Rice: Add all of the riced cauliflower to the skillet. Stir well to coat everything evenly with the oil and garlic. Spread it out in an even layer across the pan—this helps moisture evaporate rather than steam.
- Season: Sprinkle with salt and pepper. Stir to distribute the seasonings evenly throughout.
- Cook: Let the cauliflower cook for 5-7 minutes, stirring occasionally (every 1-2 minutes), until it’s tender but still has a slight bite—similar to al dente rice. You want it fluffy and light, not mushy or wet. If you notice excess moisture pooling in the pan, increase heat slightly and cook uncovered to evaporate it. For softer cauliflower rice, cover the pan for 2-3 minutes of the cooking time.
- Finish and Serve: Remove from heat. Taste and adjust seasoning with additional salt and pepper if needed. If using, stir in fresh lemon juice and chopped herbs. Serve immediately while hot, or use in your favorite recipes!
Notes
- Don’t Overcrowd the Pan: If your skillet isn’t large enough to hold all the riced cauliflower in a relatively thin layer, cook it in two batches. Overcrowding creates steam and leads to mushy, watery results.
- Frozen Cauliflower Rice: If using frozen pre-riced cauliflower, thaw it completely and squeeze out all excess moisture using a kitchen towel before cooking. Frozen cauliflower contains more water and needs this extra step.
- Storage: Cooked cauliflower rice keeps refrigerated in an airtight container for 4-5 days. Reheat in a skillet over medium heat, stirring frequently.
- Texture Preference: For rice-like texture, cook 5-6 minutes. For softer, more tender cauliflower, cook 7-8 minutes covered.
- Seasoning Variations: This basic recipe is intentionally simple. Feel free to add your favorite seasonings, spices, or mix-ins to complement your meal!
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 1/4 of recipe)
- Calories: 85
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg