Here’s a step-by-step recipe for making easy, low-carb cauliflower rice from scratch in the skillet or roasted in the oven. It’s delicious in bowls, arancini, stir fries, meal prep, and more.

How to Make Cauliflower Rice

On days I want to eat fewer carbs, balance out a more decadent dish, or just want a healthy vegetable side dish, I swap the rice for cauliflower rice. It’s the perfect quick and light side, and no one misses the carbs! You can serve this veggie rice with any protein you wish – chicken, shrimp, whatever, and call it a meal. You can make it in the skillet or wok or roast it in the oven in a sheet pan. The oven version is delicious and nutty; the skillet version is faster and has a closer texture to rice. Either way, they are both delicious.

Ingredients

• A head of cauliflower or 24 ounces cauliflower florets.
• Olive Oil
• Onion and Garlic, for flavor
• Salt and black pepper, to taste

How To Cut Cauliflower For Rice

1. First, wash the cauliflower, remove the core, and let it dry completely.
2. Next, roughly chop the cauliflower into florets with a knife and put it in a food processor in small batches (so it retains a rice shape). Pulse it until it resembles the texture of rice. You don’t want to overdo it because it will get mushy if you do.
3. Then remove it from the processor and repeat with the remaining cauliflower. (Note, if you don’t have a food processor, use the large holes of a box grater and grate in large chunks.)

How to Make Riced Cauliflower

You can cook riced cauliflower using the stove or oven. The results are different, both are great!

• Stove Method (This method is great when you want more of a rice texture): Heat a large skillet over medium heat and add olive oil. Sauté the onions for four to 5 minutes, and add the riced cauliflower and garlic. Stir the mixture, cover, and cook for about 5 minutes, stirring frequently. It’s ready when the cauliflower is slightly crispy on the outside and tender on the inside. Season with salt and pepper.
• Oven Method (This will give you a nutty, flavorful side dish): Combine all the ingredients in a bowl and spread on a parchment-lined sheet pan in a single layer. Roast in the oven for 25 minutes, mixing halfway until golden. The rice will shrink more in the oven than on the stove.

Cooked Cauliflower Rice Variations

• Add fresh lemon juice and fresh herbs at the end.
• Add lime juice and garlic at the end.
• Use your favorite spices in place of salt and pepper.
• Add soy sauce to give it an Asian flair.

Cauliflower Rice Recipes

It’s so easy to make riced cauliflower taste good. It has a neutral flavor, so you can season it with various ingredients to change how it tastes. For the simplest way, sauté it with a little onion and garlic, as I mentioned above. You can also use it in any recipe that calls for cauliflower rice. Here’s a list of some of my favorite recipes that swap out rice for cauliflower:

Storage

You can refrigerate cooked or raw riced cauliflower for up to 4 days to use in other recipes. Or freeze it in a freezer bag for up to three months in an airtight container. Reheat it in the microwave, oven, or stove.

FAQs

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