How to Rice Cauliflower

Making riced cauliflower is so simple you'll wonder why you haven't made it yourself before!

5 from 1 vote

Prep Time 10

Cook Time 10

Total Time 20

Course Side Dish Recipes

Cuisine American

Servings

Calories 0.1 kcal

Cut the cauliflower head into small florets, about 1/2" in size. Using a box grater or food processor with a grater attachment, grate the cauliflower into "rice". If using a food processor with a chopping blade, work in small batches and pulse until the cauliflower is chopped into rice-sized bits.

Skillet: In a large skillet over medium heat, preheat olive oil. Add the riced cauliflower to the hot skillet and cook, stirring frequently, until it is crisp-tender, about 6 to 8 minutes. (Note: feel free to saute other vegetables such as onions, garlic, and zucchini along with the cauliflower.)
Saucepan: Fill a large saucepan with enough water to cover riced cauliflower. Add ¼ teaspoon of salt and bring to a boil over high heat. Once boiling, add riced cauliflower and reduce heat to a simmer. Cover and cook for 4 to 6 minutes until crisp-tender. Drain rice in a colander in the sink and serve.

In a microwave-safe dish, add the cauliflower and ¼ cup of water. Cover and microwave on high about 4 to 7 minutes until the desired tenderness is reached.

Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
SERVING SUGGESTIONS: serve it as a side dish with butter, salt, and pepper, or use it in place of rice in many dishes.
TOP TIPS: save even more time and rice the cauliflower up to 3 or 4 days ahead of time. Store it in an air-tight plastic bag in the refrigerator.

Calories: 0.1kcalCarbohydrates: 0.01gProtein: 0.01gSodium: 0.1mgPotassium: 1mgFiber: 0.01gSugar: 0.01gVitamin C: 0.1mgCalcium: 0.1mg

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