Description
Cauliflower Rice is a quick, low-carb, grain-free alternative to traditional rice, made by finely grating or processing cauliflower into small, rice-like pieces. It’s light, versatile, and ready in minutes—perfect for pairing with countless dishes.
Ingredients
1 head cauliflower (~4 cups cauliflower rice, or equivalent frozen)
1/2 tsp sea salt (or 3/4 tsp, to taste)
1/8 tsp black pepper (or 1/4 tsp, to taste)
2 tbsp olive oil (reduce to 1 tbsp if preferred)
Instructions
- Cut cauliflower into quarters, remove the core, and chop into florets.
- Use a food processor with a grater blade (or a box grater) to rice the florets into small pieces.
- Heat olive oil in a large skillet over medium-high heat for 1–2 minutes.
- Add riced cauliflower, season with sea salt and black pepper.
- Stir-fry uncovered for 3–5 minutes until tender but not mushy. If using frozen, cook 2–3 minutes longer.
Notes
- For garlic-herb flavor, sauté with minced garlic and chopped parsley or cilantro.
- Add lemon zest and juice for a fresh, citrusy twist.
- Stir in curry powder for a spiced variation.
- Mix in diced peppers, onions, or peas for more color and flavor.
- For cheesy cauliflower rice, add shredded cheese just before serving.
- Prep Time: 7 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 2g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
