Discover the easy steps to make your own cauliflower rice at home, how to store it for maximum freshness, and the best ways to cook it for delicious meals.

 

Friends, I am a huge fan of faux carbs, starting with all-the-things spiralized – like my favorite stir fry zucchini noodles – and everything else “riced” – like carrots and cauliflower tots.

Cauliflower Rice is healthy, gluten-free, easy to make, easy to store, and it’s totally delicious. It’s also a great way to minimize starches and squeeze more vegetables into your day.

I still remember the first time I tried making riced cauliflower. I just wanted to prepare something quick but experimental yet healthy. I had a head of cauliflower sitting in the fridge, and I thought, why not give it a go? I pulled out my food processor, grated the cauliflower into rice-like pieces, and sautéed it with a bit of olive oil, garlic, and salt. To my surprise, it was actually tasty!

Inspired by this success, I decided to get creative and made a ground beef casserole with cauliflower rice. The combination was pure perfection, and it was a hit with my family. It’s been one of our favorite go-to casseroles for years.

How To Make Cauliflower Rice

Making cauliflower rice is incredibly simple, and there are two effective methods to choose from.

Method 1: Using a Grater

For this method, you’ll need a box grater with medium-sized holes:

1. Grate: Take a fresh head of cauliflower and grate it using the medium-sized holes. Continue until the entire cauliflower is transformed into rice-like pieces.

Method 2: Using a Food Processor or Blender

I personally love this method for its speed and ease:

1. Prep: Start by cutting the cauliflower head into small florets.
2. Pulse: Place the florets into a food processor or blender with a “pulse” function. Pulse several times until the cauliflower resembles rice grains. Avoid overcrowding the food processor; it’s best to work in batches for an even texture.

Cooking Cauliflower Rice

Whether you’re looking for a low-carb alternative to traditional rice or just want to add more veggies to your diet, this guide has you covered.

1. Heat: After your cauliflower is “riced”, you can add a bit of oil to a large skillet and heat it over medium heat.
2. Sauté: Add the cauliflower rice to the skillet and sauté for about 5-8 minutes until it becomes tender. Season with salt, pepper, or your favorite spices.
3. Enhance: For extra flavor, you can sauté some onions and garlic before adding the cauliflower rice. A squeeze of lemon or lime juice adds a nice tang.
4. Serve: Finish with fresh herbs like basil, cilantro, or rosemary for an aromatic touch.

Proper Storage

When making a larger batch to freeze, I like to use about 4 heads of cauliflower, which helps in significantly cutting my prep time for when I want to cook up some “rice”.

• Refrigeration: Store the uncooked cauliflower rice in an airtight container in the fridge. It will stay fresh for up to 4 days.
• Freezing: For longer storage, spread the uncooked cauliflower rice on a baking sheet and freeze it. Once frozen, transfer it to a freezer bag. It can be kept in the freezer for up to a month. When ready to use, cook it directly from frozen.

Cauliflower Rice Recipes

Here are a few of my favorite recipes that incorporate riced cauliflower, or that can be made even more delicious by substituting cauliflower rice for regular rice!

• Coconut Lime Cauliflower Rice
• Garlic Butter Cauliflower Rice with Spinach
• Honey Sriracha Chicken with Cauliflower Rice
• Shrimp Fried Cauliflower Rice