Four easy and straightforward ways to make the world’s favorite rice substitute: Cauliflower Rice!
If there’s one recipe you bookmark this year, make it this one! I used to pick up the overpriced bags of ready-made cauliflower rice in my grocery store and think, “This must be impossible to make yourself.” But, oh, how wrong I was! It’s far easier than you think and so much more satisfying to make it fresh.
Cauliflower rice has become my new favorite obsession, all thanks to my partner’s cousin, who recently switched to a keto diet. The three of us share a love for gyeran bap, poke, donburi, egg fried rice, and just about any other dish you can pile onto a bowl of rice. And now cauliflower rice is our go-to base for them all!
With its mild, nutty flavor and fluffy texture, this low-carb base works beautifully as a substitute for traditional rice, and it fits seamlessly into almost any meal plan. The real charm of this recipe lies in its adaptability. Love a little crunch? Try the roasted method for slightly golden, crisp edges. Prefer a soft, tender texture? The microwave or oven steaming method might be your best bet.
Is Cauliflower Rice Healthy?
Absolutely! Packed with fiber and vitamins C and K, cauliflower rice is naturally low in calories and carbs, making it an excellent choice for keto, Paleo, or anyone looking to incorporate more vegetables into their diet.
To make your cauliflower rice even healthier, consider skipping the oil and opting for steaming methods if you’re aiming to cut down on fat. Alternatively, you can add a sprinkle of turmeric or fresh herbs like parsley or cilantro for added nutrients and flavor without extra calories. And if you’re looking to boost your protein intake, pair it with lean meats, tofu, or a fried egg on top for a well-rounded meal.
Preparing Your Cauliflower
To get the perfect cauliflower rice, preparation is key. Start by removing the outer leaves and chopping the cauliflower into large florets. You can either rinse them thoroughly or soak them for 20 minutes in cold water to help remove any tiny bugs or debris. Pat the cauliflower dry with a clean towel before proceeding, as excess water can lead to mushy rice.
When ricing the cauliflower, you have two main tools to choose from: a food processor or a box grater. The food processor is fast and efficient, but be careful not to overprocess it, or you’ll end up with a paste. Pulse instead of blending for the best results. If you’re using a box grater, opt for the medium or large-sized holes to achieve that perfect rice-like texture.
Regardless of the method, gently press the riced cauliflower with a paper towel to remove any lingering moisture before cooking. For the best results when cooking, spread the cauliflower rice out evenly to prevent steam from being trapped, so you don’t get unevenly cooked and mushy rice.
How To Make Ahead And Store
Cauliflower rice can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, spread the uncooked rice on a baking sheet in a single layer, freeze until solid, and then transfer to a freezer-safe bag or container. It keeps well for up to 3 months. Thaw in the refrigerator before cooking, or cook straight from frozen for added convenience.
Serving Suggestions
Now that you have all the tips on how to cook up some cauliflower rice, you’ll need some tasty recipes that use it! One of my favorite recipes has always been this Cilantro-Lime Cauliflower Rice, but this Mexican-Inspired Cauliflower Rice is just as delicious.
For easy and speedy dinners, you can never go wrong with a big bowl of cauliflower rice with sliced Steak and Garlic Butter Mushrooms and plenty of Sautéed Broccolini on the side. Or, try out some takeout classics at home, like General Tso’s Chicken or a Shrimp Stir-Fry.
Recipe
Ingredients
- 1 large head cauliflower
- 1 tablespoon olive oil or avocado oil
Instructions
THE MICROWAVE METHOD:
- Rice the cauliflower using a food processor (pulse gently; do not run continuously to avoid making mush) or a box grater (use the medium-sized holes).
- Place the riced cauliflower in a microwave-safe bowl and cover it.
- Microwave for about 5 minutes. If you’re preparing a large amount, stir it after 5 minutes and microwave for an additional 5 minutes, or until the cauliflower is tender.
THE OVEN STEAMING METHOD:
- Preheat oven to 400°F.
- Rice the cauliflower using a food processor (pulse gently; do not run continuously to avoid making mush) or a box grater (use the medium-sized holes).
- Place the riced cauliflower in an oven-safe dish with a lid. Cover it securely.
- Bake in the oven for 10 to 15 minutes, depending on the quantity, until the cauliflower is tender.
THE ROASTED METHOD:
- Preheat oven to 425°F.
- Rice the cauliflower using a food processor (pulse gently; do not run continuously to avoid making mush) or a box grater (use the medium-sized holes).
- Toss the riced cauliflower with a drizzle of olive oil or avocado oil.
- Spread it in a single layer on a baking sheet.
- Roast for 10 to 15 minutes, stirring once during cooking if making a large batch. The cauliflower rice is done when it is lightly golden and crisp.
THE PAN-FRIED METHOD:
- Rice the cauliflower using a food processor (pulse gently; do not run continuously to avoid making mush) or a box grater (use the medium-sized holes).
- Heat a large skillet over medium heat. Once the skillet is hot, add a splash of olive oil or avocado oil.
- Once the oil is hot, add the riced cauliflower. Spread the cauliflower rice out in an even layer to avoid overcrowding.
- Cook, stirring occasionally, for 5 to 10 minutes, or until the cauliflower is golden brown and crispy.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Thanks
Made the oven roasted version. First time making cauliflower rice! It smells horrendous cooking. I kept checking thing it was burning. Well it turned out fabulous. At first the family didn’t know. Great instructions. Thanks
You are welcome Linda!