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Tender, fluffy cauliflower rice is easy to make following my step-by-step guide on How to Make Cauliflower Rice! This low-carb, veggie-packed side dish is ready in less than 30 minutes.
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Honestly, the first time I tried cauliflower rice I was skeptical. How could anything hope to take the place of delicious fluffy rice? But at first bite, I understood what makes this dish so special. (And then I made my family try it, too!)
Riced cauliflower is tender, flavorful, and filling. It takes on a variety of flavors well, just like rice, but it’s light and low carb, so you can serve it with pretty much anything and feel good about what you’re eating.
In this cauliflower rice recipe, I use turmeric, carrots, and spring onions to really enhance the flavor of the dish. But once I show you how to make cauliflower rice, you can season it however you want and I promise, it will impress!
What is cauliflower rice?
Cauliflower rice is a simple low-carb rice alternative made from cauliflower florets that have been grated down to rice-sized pieces. The cauliflower is then cooked in oil or water (though it can be eaten raw) until tender and served as a grain-free side.
Isabel's Top Tip
Cauliflower rice is not rice! Just like quinoa, it serves a different purpose and has different strengths. I recommend serving it with saucy, flavorful meals where you can add the seasonings directly into the riced cauliflower. How to season cauliflower rice is up to you!
Cauliflower Rice Ingredients
- Olive Oil: A nice, high quality extra virgin olive oil is best for this recipe. You can also use butter or sesame oil, but I don't recommend mild oils, as the flavor is important.
- Cauliflower: Make sure to use a fresh head of cauliflower! The fresher, the more crisp the texture will be.
- Turmeric: The distinctive flavor and gorgeous color of turmeric perfectly complements this dish, but you can swap it out for a spice of your choosing.
- Carrot: Carrot adds a lovely bit of sweetness to the dish that you won't want to miss out on! If you're just making plain cauliflower rice, you can leave it out.
- Spring Onion: This optional topping adds a ton of flavor, so include it if you can!
- Salt and Pepper: Add salt and pepper to taste! Table salt is just fine for this dish as it won't cook to a high enough temperature to get metallic. I like to use Maldon sea salt flakes when possible, though!
How to Make Cauliflower Rice
- Trim the cauliflower into small pieces, then wash it under cool water. Drain, and let dry for a few minutes.
- Using a food processor, pulse the cauliflower into fine rice-sized granules, about 10-15 pulses. Pick out any large chunks if there are any. It's best to work in batches to ensure evenly sized pieces. If you don't have a food processor, you can also use a sharp knife or a box grater to finely chop or grate the cauliflower until it resembles rice grains.
- Wash and peel the carrots, then dice them into small cubes. Add olive oil to a frying pan or large skillet over medium heat. Once hot, add in the carrots and begin frying them.
- Once the carrots are nicely browned, add the riced cauliflower, salt, pepper, and turmeric. Keep stir-frying until the mixture is golden brown and the cauliflower is tender, about 5 minutes.
- Top with sliced spring onions and serve hot with your favorite Sunday Dinner Ideas!
Tips for Making Cauliflower Rice
- Don't waste the larger pieces you pick out. Set them aside, then process them again after the rest of the rice has been added to the pan.
- If you don't have a food processor, you can also use a classic box grater! You can even buy it frozen from the store.
- To ensure the rice is completely dry, you can pat any excess moisture dry on a paper towel after blending it to size.
- If you want to add your own flavorings, skip adding the turmeric, onions, or carrots, and just stir-fry the riced cauliflower in a little oil for five minutes. I love to add sesame oil, soy sauce, and a little chili oil!
Storage Tips
You can store cauliflower rice, but don't cook it yet. Cauliflower ages poorly in the fridge and can get soft and bitter. For the best flavor, freeze the raw grains and cook them right before serving.
FAQ on How to Make Riced Cauliflower
The secret to tender cauliflower rice is to limit moisture! Do this by working with nicely dried off cauliflower that isn't dripping wet. You can even go a step further and pour the riced cauliflower out in a clean kitchen towel to press dry before adding it to a pan.
While it serves the same function, cauliflower rice doesn't taste like real rice. Instead it's going to have the same earthy taste as cauliflower, and carries the flavors of whatever oil it's cooked in. Use this to your advantage by pairing it with spices, quality oils, and rich sauces that compliment the flavor!
If you overcook cauliflower, it can start to get bitter and unpleasant. Try to only cook cauliflower rice for a few minutes, just long enough to get lightly browned but not so long that it starts getting mushy. If you like softer grains, cook the cauliflower in water and simmer it until it's super soft, then let the water evaporate. This can prevent the bitter flavor while giving you soft rice.
You can rice cauliflower three ways! My preferred way is to use a food processor with the blade attachment, but you can also grate the cauliflower with a box grater or chop it by hand until it's finely minced. Just be careful as the grater and hand-chopped method are very messy and can get grains everywhere!
How to Store Cauliflower Rice
- Freezer: Rice the cauliflower in the blender with the grater attachment or using a cheese grater, then let it dry on a towel for 10 minutes. Store the dried, riced cauliflower in freezer safe bags for up to 1 months.
- Refrigerator: Cauliflower doesn't last well once cooked and doesn't hold up well after being riced, so I do not recommend storing it in the fridge, even uncooked. If there are leftovers, be sure to enjoy them within the next 1-2 days.
- Heating and Thawing: Frozen raw riced cauliflower can be cooked from frozen just like normal. Just give it a few more minutes in the pan to ensure it all heats through!
What to Serve with Cauliflower Rice
- Rice Bowls: Make cauliflower rice bowls by topping it with strips of grilled chicken, sauteed peppers and onions, and your favorite crema!
- Replacing Rice: I often find the flavor of cauliflower rice is even better than regular white rice for recipes that use a flavorful sauce. Serve pot stickers and teriyaki with cauliflower rice, you'll love the flavor!
- Salads: Adding cauliflower rice to salads is a great way to make a simple salad into a main dish! Try out my favorite Greek Cauliflower Rice Salad!
- Stir Fries: Another perfect way to use cauli rice is in vegetable stir fry! Add it right at the end and watch how much sauce you use; it won't soak in like it does with regular rice.
Love cauliflower? Try my Air Fryer Cauliflower Wings next!
If you enjoyed the recipe, leave a comment and a rating below!
How to Make Cauliflower Rice
Equipment
- Frying pan
Ingredients
- 1 Tablespoon Olive oil
- 1 medium Cauliflower
- 2 medium Carrots
- ½ teaspoon Turmeric
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 medium Spring onion - for garnish
Instructions
- Trim the cauliflower into small pieces, then wash it under cool water. Drain, and let dry for a few minutes.1 medium Cauliflower
- Using a food processor, pulse the cauliflower into fine rice-sized granules, about 10-15 pulses. Pick out any larger pieces if there are any. It's best to work in batches to ensure evenly sized pieces.
- Wash and peel the carrots, and dice them into small cubes. Add olive oil to a frying pan over medium heat. Once hot, add in the carrots and begin frying them.1 Tablespoon Olive oil,2 medium Carrots
- Once the carrots are nicely browned, add the riced cauliflower, salt, pepper, and turmeric. Keep frying until the mixture is golden brown and the cauliflower is tender.½ teaspoon Turmeric,1 teaspoon Salt,½ teaspoon Black pepper
- Top with spring onions and serve hot!1 medium Spring onion
Notes
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- Don't waste the larger pieces you pick out; set them aside, then process them again after the rest of the rice has been added to the pan.
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- If you don't have a food processor, you can also use a classic box grater!
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- To ensure the rice is completely dry, you can pat any excess moisture dry on a paper towel after blending it to size.
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- If you want to add your own flavorings, skip adding the turmeric, onions, or carrots, and just stir-fry the riced cauliflower in a little oil for five minutes.
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