My simple recipe for Cauliflower Rice calls for just a handful of fresh ingredients and minimal prep. It’s the perfect low-carb side to replace rice for lunch or dinner. Add some mix-ins and turn it into a nutritious meal all on its own!
I’ve always been a big fan of using cauliflower to replace the calorie and carb heavy sides in my life. The mild flavor is perfect for just about anything! You can replace your regular steamed rice with this ultra nutritious and delicious recipe clocking in at just 90 calories per serving. Does it get any better than that?
What Is Cauliflower Rice?
Cauliflower rice is, well, just that! “Rice” made from cauliflower. It doesn’t contain any actual grains of rice. Just cauliflower chopped to rice-size pieces and steamed using its own water content. Especially for those of you having trouble giving up white rice for firmer alternatives like brown or wild rice, this is an absolute home-run.
Ingredients
I kept this recipe nice and basic so that it will go with anything, and you can customize it however you like. Keep scrolling for the full recipe and ingredient amounts.
- Cauliflower – If you can’t find pre-cut florets, one large head of cauliflower should be enough.
- Olive oil – Avocado, safflower, sunflower, or vegetable oils will work as well.
- Onion – I used a white onion for this recipe. You can use any type you like, or leave it out entirely.
- Garlic – Use as much or as little garlic as you prefer.
- Lemon juice – I love to use freshly squeezed, but bottled will work too.
- Salt & pepper – Season to taste.
- Parsley – Freshly chopped for garnish.
How to Make Cauliflower Rice
- Rice the cauliflower: Put the florets into a food processor and pulse until it forms rice-sized pieces. You can also grate the florets on a cheese grater.
- Cook the cauliflower rice: Heat the olive oil in a large skillet over medium-high heat. Sauté the onions until translucent, then add the garlic and cook for about 30 seconds. Add the cauliflower, lemon juice, salt, and pepper. Reduce the heat then cover and cook until tender, about 5-10 minutes. Stir occasionally. Garnish with parsley and serve.
What Else Can I Add
Just like rice, you can do just about anything with your “faux” rice! Give some of these ideas a try.
- Use instead of pre-cooked rice for a fried rice recipe
- Veggies like peas, carrots, corn.
- Ground meats.
- Leftover meats such as chicken or turkey, cubed or shredded.
- Cheddar, gouda, or parmesan cheese.
What to Serve With This
It really is as versatile as regular run-of-the-mill rice! Give some of these recipes a try:
- Honey Garlic Pork Chops
- Spicy New Orleans Shrimp
- Spicy Brazilian Coconut Chicken
- Indonesian Meatballs
- Bakes Salmon Teriyaki
- Instant Pot Cashew Chicken
Leftovers
Store your leftovers in an airtight container in the fridge for 3-5 days. Reheat either in the microwave or in a skillet over medium heat, stirring constantly.
While you can freeze leftovers, keep in mind that cauliflower tends to get watery after it thaws. To fix this, sauté the thawed cauliflower rice in a skillet over medium heat until the excess water cooks off and enjoy!
Did You Love This Simple Healthy Recipe? Try These:
- Avocado Tomato Salad
- Cheesy Cauliflower Tots
- Zucchini Boats
- Cheesy Cauliflower Breadsticks
- Steak Fajitas
- Falafel
- Breakfast Egg Muffins
Craving More? Follow Along:
Cauliflower Rice
Ingredients
- 2 pound cauliflower florets
- 2 tablespoon olive oil or coconut oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoon lemon juice
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 2 tablespoon parsley chopped, for garnish
Instructions
- If you're using a full head of cauliflower, wash it then remove the leaves and stem. Pulse the florets in a food processor until it turns into rice-sized pieces. Alternatively, you can grate the cauliflower on a cheese grater.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until translucent, about 2-3 minutes. Add the garlic and cook for about 30 seconds or until fragrant.
- Add the riced cauliflower, lemon juice, salt, and pepper to the skillet and reduce the heat to medium. Stir well and cover the skillet.
- Let the cauliflower cook for 5-10 minutes, or until it's reached your desired doneness. Stir occasionally.
- Optional: Increase the heat to medium-high after taking the cover off and let the cauliflower sit for 2-3 minutes or until toasted and browned at the bottom to give it a nutty flavor.
- Garnish with parsley and serve.
Tips & Notes:
- Store your leftovers in an airtight container in the fridge for 3-5 days. Reheat either in the microwave or in a skillet over medium heat, stirring constantly.
- While you can freeze leftovers, keep in mind that cauliflower tends to get watery after it thaws. To fix this, sauté the thawed cauliflower rice in a skillet over medium heat until the excess water cooks off and enjoy!
