Cauliflower Rice

How To Cut Cauliflower For Rice

First, wash the cauliflower, remove the core, and let it dry completely.

Next, roughly chop the cauliflower into florets with a knife and put it in a food processor in small batches (so it retains a rice shape). Pulse it until it resembles the texture of rice. You don’t want to overdo it because it will get mushy if you do.

Then remove it from the processor and repeat with the remaining cauliflower. (Note, if you don’t have a food processor, use the large holes of a box grater and grate in large chunks.)

How to Make Riced Cauliflower

You can cook riced cauliflower using the stove or oven. The results are different, both are great!

Stove Method (This method is great when you want more of a rice texture): Heat a large skillet over medium heat and add olive oil. Sauté the onions for four to 5 minutes, and add the riced cauliflower and garlic. Stir the mixture, cover, and cook for about 5 minutes, stirring frequently. It’s ready when the cauliflower is slightly crispy on the outside and tender on the inside. Season with salt and pepper.

Oven Method (This will give you a nutty, flavorful side dish): Combine all the ingredients in a bowl and spread on a parchment-lined sheet pan in a single layer. Roast in the oven for 25 minutes, mixing halfway until golden. The rice will shrink more in the oven than on the stove.

Cooked Cauliflower Rice Variations

Add fresh lemon juice and fresh herbs at the end.

Add lime juice and garlic at the end.

Use your favorite spices in place of salt and pepper.

Add soy sauce to give it an Asian flair.

Wash the cauliflower, remove the core and let the cauliflower dry completely.

Coarsely chop into florets, then place 1/4th of the cauliflower in a food processor and pulse until the cauliflower has the texture of rice, don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower, in batches.

Skillet Method:

Heat a large nonstick skillet over medium heat and add the oil.

Saute onions and cook about 4 to 5 minutes, or until soft.

Add the cauliflower “rice” and garlic to the skillet. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.

Oven Method:

Preheat oven to 425F.

Combine all the ingredients in a bowl and spread on a parchment lined sheet pan in a single layer and roast in the oven 25 minutes, mixing halfway until golden. Note this shrinks more in the oven and makes 2 2/3 cups 2/3 cups per serving.