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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! With a video!
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.
Cauliflower rice, in essence, is cauliflower that has been grated or shred into small, rice-sized pieces, that mimics rice, and can take the place of rice, becoming a healthy low carb substitution.
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!
How to make Cauliflower Rice| 30-second Video!
Two ways to make Cauliflower Rice:
- Grate the cauliflower, using a box grater
- Shred the cauliflower, using food processor
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 versus crumbled.
Place the grated cauliflower in a paper towel-lined bowl. Cover with another paper towel and squeeze out some of the water.
Two ways to cook Cauliflower Rice:
- Roast on a sheet pan in the oven
- Saute on the stovetop
If roasting in the oven, place on a parchment-lined sheet pan and drizzle with olive oil, sprinkle with lemon zest, minced garlic, salt and pepper.
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.
Saute in a skillet on the stovetop:
Saute in a little olive oil, season with salt, pepper. Cover it with a lid for a bit to allow it to steam and cook through. Keep sautéing and stirring to get it slightly golden. Fee free to add fresh garlic, onion, spices or herbs!
Serve this Cauliflower Rice, like you would rice, as a healthy low-carb, vegan side dish!
Other Recipes you may like:
- Roasted Cauliflower Rice Bowl with Tofu and Veggies
- Greek Souvlaki Bowl with Cauliflower Rice
- Everyday Quinoa with Lemon, Shallots and Herbs
- Farmers Market Fried Rice
- Cilantro Lime Rice
How to make Cauliflower Rice
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 3 cups 1x
- Category: side, vegan side dish
- Method: roasted
- Cuisine: American
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.
- 1 head cauliflower
- 1 tablespoon olive oil
- 2–3 garlic cloves ( optional, or sub 1–2 teaspoons granulated garlic powder)
- 1 shallot, finely chopped ( optional)
- pinch salt and pepper
- zest from one small lemon
- 1/8 cup fresh chopped parsley ( or sub other 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:
- Mexican – lime zest, cilantro, chili powder, cumin or coriander
- Spanish – add smoked paprika
- French – fresh thyme
- Italian – garlic and basil
- Indian – add curry powder
- Asian – garlic and ginger, a small splash of soy and srircha at the end ( or Szechuan Sauce)
- Serving Size:
- Calories: 100
- Sugar: 3 g
- Sodium: 332.4 mg
- Fat: 7.4 g
- Saturated Fat: 1.2 g
- Carbohydrates: 8 g
- Fiber: 2.9 g
- Protein: 2.8 g
- Cholesterol: 0 mg
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It’s still unbelievable to me how creamy cauliflower can be. That stands out in this flavorful dish. My spouse couldn’t tell what it was. I sneaked it in under the chicken Provençal, also delicious!
So glad you enjoyed these dishes Kim!
I love every recipe of yours I’ve tried! Can I use pre-riced raw cauliflower instead of grating it myself?
Of course Deanna!
Like your cauliflower recipe with the several spice, herb variations. I never ate cauliflower before about 3 years ago and I am 60 years old this year. I am a diabetic and I adore cauliflower rice, now I can make it at home and not have buy store made!
Thank you so much x
This looks really good! Can it be made in advance and stored in the fridge? Or is it best served right away?
Yes, totally. I like it best served right away, but it will keep as well.
This was delicious! This is totally a go to now for me. So simple, healthy and tasty.
Awesome!Great to hear…thanks!
EXCELENTE IDEA Y MUY BIEN EXPLICADA, GRACIAS
I use cauliflower rice so much …it’s great to know how to make my own ! Love the flavor variations! Thanks Syl. xo
Tried it once at a friend’s recommend but now that you have shown how to do it I can now add it to different dishes throughout the week, thank you.
Would this recipe work with celery root (celeriac) as well? I have tried and failed (many many times) to love cauliflower… 🙂
Morgan! What an great question and idea! I bet it would if you could get the celery root finely grated or crumbled. Please let me know if you do try it, love the idea of it!