How to Make Cauliflower Rice

Well, if the Spaghetti Squash Alfredo recipe didn’t convince you, this post is sure to drive home the point that I. Love. Cauliflower. I think it is my favorite vegetable, or at least on the Top 5 list. Potatoes might be #1. But that’s another post…

Cauliflower is so unbelievably versatile – I am amazed at how much you can do with it, and it’s a very safe bet that I will share more on that topic in the weeks and months to come. Buffalo cauliflower bites, anyone? Oh yes, I will go there. But right now, today, I want to talk to you about how to make cauliflower rice.

HUH? Beth. Cauliflower is not rice. I know, I know. BUT, it makes a really great rice-ish side dish (I didn’t for that to rhyme but it’s fun so I’m leaving it). And, you can mix it with regular rice for a medium-carb option. I am totally going to make medium-carb a thing. It will happen. You heard it here first.

The best part about cauliflower rice is that it’s super easy and quick – You can have it on the table in 20 minutes or less. The only rice I know of that cooks that fast is Minute Rice or that stuff in microwaveable pouches. We are going to up our game and go with some actual cooking, is that cool with you? Sweet – let’s do this.

How to Make Cauliflower Rice

Step 1

Shred your cauliflower. You can do this with a box grater, but there are several reasons why I don’t recommend this option.

– It’s messy.
– It’s a pain in the pettuti.
– No one likes grated finger in their cauliflower rice.

What I DO recommend is using the shredding attachment on a food processor, or just pulsing the cauliflower with the regular s-blade until it’s very fine (but not pureed). It’s crazy fast, and you don’t have to worry about losing any knuckles.

Step 2

Cook the shredded cauliflower over medium heat in a nonstick pan for 6-8 minutes, until all the moisture has evaporated and the cauliflower is cooked.

Step 3

There is no Step 3. You’re done. I told you it was quick and easy! 🙂

Medium-Carb Option

So, as we discussed, cauliflower rice is not really rice. It’s delicious, but it’s not rice. What I like to do is mix in some cooked rice with the cauliflower rice. It’s like a compromise in a bowl. Plus it makes me feel like I’m eating a bunch of rice when really it’s just a few bites. Sometimes I like to play tricks on myself. One of these days I’m going to figure out just how I do do it, and all the magic will get taken out of it. Anyway…this is a 50/50 mix of cauliflower rice and cooked jasmine rice. Medium-carb for the win!

Fat Wallet Tip!

If you can avoid it, don’t buy cauliflower by the pound, unless it’s .99/pound or cheaper. If you can, find a store that sells each head for the same price. If you are lucky enough to have a Trader Joe’s in your area, you can always get a really nice cauliflower for around $2 each. That’s a good deal. I know, because I’ve paid by the pound before and ended up paying over $7 for ONE HEAD OF CAULIFLOWER. That’s just wrong. If you have a Costco near you, you can get cauliflower already broken up in florets in a big bag – it’s usually about 2 heads’ worth.

If you find a great deal on cauliflower, make a bunch of cauliflower rice and freeze it in quart or gallon size freezer bags. It reheats really well, and it’s nice to have it on hand for a quick meal anytime. One large head of cauliflower = about 6 cups of cauliflower rice.

Alrighty then! Go forth and make some cauliflower rice, and then come back and tell me how you liked it! Or post a pic of your creation on Instagram and tag #eatwithinyourmeans. I’m all over those pics like white on…well, you get it.

So now you know how to make cauliflower rice, if you didn’t before. My work here is done.

How to Make Cauliflower Rice

Cauliflower Rice is full of antioxidants, fiber, and vitamins - the perfect side dish and base for so many dishes! Mix it with cooked rice for a medium-carb option, a great compromise when you just can't give up regular rice.

Print Pin Rate

Course: Side Dish

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Servings: 6 cups

Author: Beth Hornback

Ingredients

• 1 head of cauliflower (broken into large florets)

Instructions

• Shred the cauliflower using the shredding attachment of a food processor, or pulse the florets using the s-blade of the food processor until the cauliflower is in very small pieces, but not pureed. You can also use box grater, although take caution not to grate your fingers!
• Preheat a large nonstick skillet over medium heat, and add the shredded cauliflower all at once.
• Cook, stirring often, until the moisture has evaporated and the cauliflower is cooked, about 6-8 minutes. If the cauliflower starts to brown, turn down the heat and continue cooking until done (unless you like the toasted version!).
• Serve instead of rice, or mix 50/50 with cooked rice for a medium-carb option.

Did you make this recipe?Tag @passtheplants on Instagram and hashtag it #passtheplants!