How to Make Cauliflower Rice

My Cauliflower Rice recipe is the perfect grain-free side dish for picky eaters! Done in minutes and perfect for any meal of the day!

Course Side Dish, Side Dishes

Cuisine American

Keyword cauliflower rice, cauliflower rice recipe, how to make cauliflower rice, how to make riced cauliflower

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 82kcal

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

- 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.

- 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.