How To Make Cauliflower Rice

close shot of cooked cauliflower rice, garnished with herbs in a cast iron skillet

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Cauliflower rice is a low-carb alternative to traditional rice that's both healthy and delicious. It's perfect for those following a keto or low-carb diet, or anyone looking to incorporate more vegetables into their meals.



1 head cauliflower

2 tablespoons olive oil or butter

Salt and black pepper to taste


To process:

Start by removing the leaves and stem from the cauliflower head.

Cut the cauliflower into small florets. This will make it easier to process.

Using a food processor, place the cauliflower florets in the work bowl in batches. Pulse until the cauliflower is broken down into rice-sized pieces. Be careful not to over-process; you want a rice-like texture, not a puree.  

Working in batches, place the cauliflower rice in a clean towel and wring out any excess water.

To cook:

In a large skillet or frying pan, heat the olive oil or butter over medium heat.

Add the riced cauliflower to the pan.

Sauté the cauliflower rice for about 5-7 minutes, stirring frequently. Cook until it's tender but not mushy. You want it to have a slightly crunchy texture.

Season the cauliflower rice with salt and pepper to taste. You can also add other seasonings like garlic powder, onion powder, or herbs to enhance the flavor.


If you don't have a food processor, you can also use a box grater.  Simply grate the cauliflower florets using the medium-sized holes until they resemble rice.


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