Learn how to make cauliflower rice from a fresh head of cauliflower using a food processor or box grater. Once the cauliflower is grated, cook it briefly in a skillet with butter or olive oil for an easy vegetable side dish.
Cauliflower rice is an easy alternative to white rice that cooks in just a few minutes. It checks a lot of boxes. It's naturally gluten-free, grain-free, low-carb, keto-friendly, vegan, and dairy-free when made with olive oil instead of butter.
Serve it with fish, chicken, steak, or your favorite protein for a quick, healthy side dish.
What You Need
Use one whole head of cauliflower or a bag of prepared riced cauliflower from the produce section.
- 1 medium head of cauliflower or 1 (16-ounce) bag of riced cauliflower
- 1 tablespoon butter or olive oil
- ¼ teaspoon salt
One medium head of cauliflower makes about 4 cups of raw cauliflower rice.
How to Cut Cauliflower for Rice
Remove the leaves and trim away the thick bottom portion of the stem. Cut the cauliflower into medium-sized florets and rinse them under cold running water.
Dry the cauliflower well before processing it. Excess water can make the finished cauliflower rice soft and watery.
How to Make Cauliflower Rice
Fit the food processor with the S blade and pulse the cauliflower florets in small batches until they resemble rice. Do not run the processor continuously, or the cauliflower may become too finely chopped. You can also use the shredding disk for slightly longer, more even pieces.
You can also make cauliflower rice with a sharp knife. Place the florets on a cutting board and coarsely chop them into small, rice-sized pieces. A box grater works too. Use the large holes and grate the cauliflower into a bowl.
Can You Use Store-Bought Riced Cauliflower?
Yes. Refrigerated riced cauliflower saves time and cooks the same way as freshly chopped cauliflower. Check the bag for excess moisture and cook it uncovered for the last few minutes so it does not become soggy.
How to Cook Cauliflower Rice on the Stove
- Heat the butter or olive oil in a large skillet over medium heat.
- Add the cauliflower rice and stir to coat it in the butter or oil.
- Cover the skillet and cook for 3 minutes.
- Remove the cover and stir.
- Continue cooking uncovered for 2 to 4 minutes, until the cauliflower is tender and the extra moisture has evaporated.
- Season with salt and serve.
Do not overcook cauliflower rice. It should be tender but still have a little texture.
Seasonings
For simple cauliflower rice, butter and salt may be all you need. You can also add:
- Sautéed garlic or onion
- Chopped parsley, cilantro, basil, or dill
- Sliced green onions
- Lemon or lime juice
- Coconut aminos or soy sauce
- A small amount of sesame oil
Add fresh herbs and citrus juice after cooking so they keep their fresh flavor.
For a fresh variation, try my Cilantro Lime Cauliflower Rice, made with butter, lime juice, and chopped cilantro.
How to Keep Cauliflower Rice from Getting Soggy
Dry fresh cauliflower well and avoid crowding the skillet. Cook it uncovered for the last few minutes so excess moisture can evaporate.
Frozen cauliflower rice contains more water. Cook it straight from frozen in an uncovered skillet until the moisture cooks away.
Serving Suggestions
Serve cauliflower rice as a simple side dish with:
Storage and Reheating
Store cooked cauliflower rice in an airtight container in the refrigerator for up to 3 days.
To freeze raw cauliflower rice, place it in a freezer-safe bag, press out the extra air, and flatten the bag for easy storage. Freeze for up to 2 months. Cook it directly from frozen in an uncovered skillet until tender and the extra moisture has evaporated.
Reheat cooked cauliflower rice in a skillet over medium heat with a little butter or olive oil. Cook for 3 to 4 minutes, stirring occasionally, until hot.
You can also reheat it in the microwave for 1 to 2 minutes. Leave the container slightly uncovered so steam can escape.
FAQ
One medium head yields about 4 cups of cauliflower rice.
No, start with raw cauliflower. Process it first, then cook it however you like-sautéed, steamed, or microwaved.
Use the S blade for pulsing florets into rice-sized pieces. You can also use the shredding disk for a finer, flakier texture.
Yes. After ricing, transfer it to a freezer bag and flatten it out. It keeps well for up to 2 months.
Yes, frozen cauliflower rice works great. You don't need to thaw it first, just add it straight to a hot pan and cook until warmed through. If there's excess water, cook uncovered to let the water evaporate.
How To Make Cauliflower Rice
Ingredients
- 1 medium head of cauliflower rinsed and trimmed or a (16-ounce) bag of riced cauliflower
- 1 tablespoon unsalted butter or olive oil
- ¼ teaspoon salt
Instructions
- Remove the leaves and thick bottom stem from the cauliflower. Cut the cauliflower into medium-sized florets.
- Rinse the florets under cold water and dry them well.
- Place the cauliflower florets in a food processor fitted with the S blade. Work in batches and pulse in short bursts until the cauliflower resembles rice.
- Heat the butter or olive oil in a large skillet over medium heat.
- Add the cauliflower rice and stir to coat it in the butter or oil.
- Cover the skillet and cook for 3 minutes, stirring once or twice.
- Remove the cover and cook for another 2 to 4 minutes, stirring occasionally, until the cauliflower is tender and the extra moisture has evaporated.
- Season with salt and serve.
Notes
- Store cooked cauliflower rice in an airtight container in the refrigerator for up to 3 days.
- Freeze raw cauliflower rice in a freezer-safe bag for up to 2 months. Press out the extra air and flatten the bag before freezing. Cook it directly from frozen in an uncovered skillet.
- Reheat cooked cauliflower rice in a skillet over medium heat for 3 to 4 minutes. You can also microwave it for 1 to 2 minutes, leaving the container slightly uncovered so steam can escape.
