clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
How to make cauliflower rice! A healthy, low-carb alternative to rice, that is easy to make and tastes amazing! #cauliflowerrice #howtomakecauliflowerrice #cauliflower #lowcarb #keto #rice #ricedcauliflower #vegan #eatclean #cleaneatingrecipes

How to make Cauliflower Rice

  • Author: Sylvia Fountaine
  • 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.


Units Scale
  1. 1 head cauliflower
  2. 1 tablespoon olive oil
  3. 23 garlic cloves ( optional, or sub 12 teaspoons granulated garlic powder)
  4. 1 shallot, finely chopped ( optional)
  5. pinch salt and pepper
  6. zest from one small lemon
  7. 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

Keywords: how to make cauliflower rice, how to make cauliflower rice in food processor, how to make cauliflower rice crispy, how to make cauliflower rice stir fry, how to make cauliflower rice taste good, baked cauliflower rice, roasted cauliflower rice,