Easy Cauliflower Rice
Cauliflower rice is quick and easy to make at home and is great for a healthy, low-carb side dish. It’s naturally gluten-free and great for vegan, paleo and whole-30 eating.
Yield: 6 servings
Ingredients
- 1 medium head cauliflower
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare cauliflower rice. Rinse and pay cauliflower dry and cut into large chunks. Add to a food processor, working in 2-3 batches. (See notes below if you don't have a food processor.) Pulse until the cauliflower is broken down and resembles small rice pieces, about 10-15 pulses. If you have a chunk that’s left, you can just remove it and add it to the next batch. Transfer the cauliflower rice to a bowl and continue with the remaining batches.
- Heat olive oil in a skillet over medium heat. Add all of the cauliflower rice and stir well.
- Cover and cook for 5-7 minutes, until tender. Season with salt and pepper and serve immediately or use in desired recipe.
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Notes
If you don't have a food processor, you can use a blender to make cauliflower rice. Just go slowly and be careful not to turn it into mush. Or you can also use a cheese grater. I’ve done this before and while it takes a bit longer, it comes out exactly the same, texture-wise.
Leftovers: Leftover, cooked cauliflower rice can be stored in the fridge for 3-4 days. Reheat and use.
Keep reading below the recipe card for ideas and recipes using cauliflower rice.
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Nutrition
Serving: 1serving | Calories: 42kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 64mg | Fiber: 2g | Sugar: 2g
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