Description
Learn how to make fluffy and flavorful cauliflower rice, a healthy, low-carb alternative to traditional rice. This simple recipe involves pulsing fresh cauliflower into rice-sized pieces and quickly cooking them with a bit of oil, salt, and pepper to create a versatile side dish perfect for many meals.
Ingredients
Scale
Ingredients
- 1 head cauliflower (about 1 ½ pounds)
- 1-2 Tbsp. oil (such as olive oil or vegetable oil)
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the cauliflower: Wash the head of cauliflower thoroughly and then dry it completely using a clean towel or salad spinner to remove excess moisture.
- Cut the cauliflower: Remove any green leaves and core from the cauliflower. Cut it into large chunks if you plan to use a cheese grater, or smaller florets if you intend to pulse it in a food processor.
- Rice the cauliflower: If using a cheese grater, grate the cauliflower against the coarse holes to produce rice-sized pieces. If using a food processor, pulse the florets in batches, pulsing 3–4 times until the texture resembles rice. Avoid over-processing to prevent mushiness.
- Cook the cauliflower rice: Heat 1-2 tablespoons of oil in a large skillet over medium heat. Add the cauliflower rice and cook, stirring frequently, for about 5 to 7 minutes until it softens slightly but does not become mushy.
- Season and serve: Season the cooked cauliflower rice with salt and pepper to taste. Stir well and remove from heat. Serve warm as a side dish or as a base for your favorite meals.
Notes
- For best texture, avoid over-processing the cauliflower in the food processor.
- You can add aromatics like garlic or onions when cooking for extra flavor.
- Store leftover cauliflower rice in an airtight container in the refrigerator for up to 3 days.
- This recipe is naturally gluten free and low carb.
