How to Make Cauliflower Rice

Prep: 5

Cook: 5

Total Time: 10

Yield: 4 servings

Course: Side

Cuisine: American

Calories: 80kcal

Author: Jessica Gavin

Learn how to make cauliflower rice with four easy preparation techniques. This simple cauliflower rice recipe provides a low-carb and paleo side dish option.

Ingredients

▢ 1 head cauliflower, makes 4 cups cauliflower rice
▢ 1 tablespoon oil, olive, vegetable or butter
▢ kosher salt, as needed
▢ black pepper, as needed

Instructions

Use a knife to remove the outer leaves and cut off the cauliflower florets from the stem. Cut florets into 1-inch sized pieces.
Knife Method: Use a chef's knife to finely chop the florets into smaller rice-sized pieces.
Grater Method: Use a medium-sized grater to grate the florets into smaller pieces.
Food Processor Method: Add florets ¾ full into a food processor and pulse until small pieces form, scraping the sides of the bowl as needed.
Blender Method: Add florets to a blender and process on medium-high speed until small pieces form, about 15 to 60 seconds, scraping the container as needed.
Work in batches for larger heads of cauliflower in the food processor or blender. If larger pieces of cauliflower do not get processed, remove from the food processor or blender. Cut into smaller florets and process after removing the cut cauliflower rice from the food processor or blender.
To cook the cauliflower rice, heat a large saute pan over medium-high heat.
Add oil, once hot add the cauliflower rice in one layer.
Allow to cook for 2 minutes, stir and cook until the rice becomes tender, 3 to 5 additional minutes. Season with salt and pepper as desired.

Nutrition

Recipe Link