How to Make Cauliflower Rice

Cooking cauliflower rice in skillet with wooden spatula

5 from 2 votes

This is a tutorial for how to make cauliflower rice with a couple easy steps using a food processor - a great substitute for dishes with rice

Course Side

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 129kcal

Author Yumna Jawad

Equipment

Ingredients

1 head cauliflower
3 tablespoons olive oil
½ teaspoon salt

Instructions

Remove leaves from cauliflower, reserving the tender leaves for another use. Rinse, dry, and cut into smaller pieces to fit in a food processor.
Prepare a food processor with the grating blade, add the cauliflower into the bowl of the processor. Pulse until the cauliflower is grated and looks like rice or couscous, being careful not to over-pulse.
Place a pan large enough to hold the cauliflower on the stove on medium-high heat.
Add olive oil, and once you see the oil shimmer, add the grated cauliflower and sauté for 1 minute.
Reduce heat to low and cover, cook for 5 minutes.
Remove lid, season with salt and any other seasoning, and serve.

Notes

Storage: Store any leftovers in an airtight container for up to 2 days. Because it's a vegetable, it doesn't last as long as regular rice would.

Freezing Instructions: You can freeze the uncooked shredded cauliflower for up to six months. The cooked cauliflower rice will lose its texture with freezing and defrosting. Defrost and cook or use as desired.

* Please note the nutrition label does not include any toppings.

Photo Credit: Erin Jensen

Nutrition