How to make cauliflower rice! A healthy, vegan, low-carb alternative to rice, that is easy to make and tastes amazing! Use a box grater or food processor, then either roast or saute with olive oil, garlic and lemon zest!
By now, pretty much everyone knows about cauliflower rice, but I just wanted to share a simple recipe on how to make cauliflower rice from scratch, a simple way to season it and also a couple of easy ways to prepare it.
The first way to cook cauliflower rice is to roast it on a sheet-pan in the oven, which results in deliciously crispy bits that give it an amazing texture. An easy, hands-off recipe that allows you to walk away from the stove and get other things done.
The second way to prepare the cauliflower rice is to saute it in a pan on the stove- just as delicious, also very easy, but a little more hands-on. Either way, you decide to cook cauliflower rice, I know you will love it!
Watch the Quick Cauliflower Rice Video!
Trim the cauliflower and cut into 4-8 pieces.
Either grate it by hand using a box grater, or use a food processor.
You can also use the grater attachment on the food processor if you prefer the shredded texture verses crumbled.
Place the grated cauliflower in a paper towel-lined bowl. Cover with another paper towel and squeeze out some of the water.
Roast in 425F oven until lightly browned and tender about 25 minutes, tossing halfway through.
Garnish with fresh herbs like parsley, thyme, cilantro or basil.
Feel free to sauté the cauliflower rice on the stovetop, covering it with a lid for a bit to allow it to steam and cook through. Keep sautéing and stirring to get it slightly golden.
Serve this as a healthy vegan side dish!
How to make cauliflower rice! A healthy, low-carb alternative to rice, that is easy to make and tastes amazing! Use a box grater or food processor then either roast it or saute it on the stove top! Season with garlic, lemon zest and fresh herbs.
Trim the leaves and stem off the cauliflower and cut into smaller pieces. (If using a box grater, cut into quarters and see notes)
Working in 2 batches, place 1/2 the cauliflower pieces into a food processor and pulse until it is uniformly and coursely ground. Place in a large bowl, lined with paper towels. Repeat with the second half.
Pat the top with paper towels, squeezing out any excess water.
To cook, either roast or saute.
To roast, preheat oven to 425 F. Remove the paper towels and place the cauliflower on a parchment lined sheet pan. Drizzle with olive oil, a generous sprinkling of salt and pepper, chopped shallot, finely minced garlic and the zest of one lemon. Toss and spread out. Bake for 25-30 minutes, or until golden, giving it good toss halfway though. Garnish with fresh parsley.
To saute on the stove top, heat oil in a large skillet over medium heat. Add the shallot and saute until golden and fragrant. Add cauliflower, garlic, salt and pepper and saute for a few minutes until you begin to smell the garlic. Turn heat down to low, cover and let this steam a bit until tender, about 5-7 minutes. Uncover, continue stirring, and add lemon zest. Cook until it starts to get golden. Sprinkle with herbs right before serving.
Feel free to make other variations to go with your meals:
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