Let’s learn how to make cauliflower rice with four easy preparation techniques. This simple recipe guide creates a low-carb and paleo side dish. The rice can be eaten raw, sautéed, steamed, simmered or frozen for later use.
Cauliflower rice has magically worked its cruciferous ways into kitchens as a low-carb, paleo, and vegetable alternative to grains. When broken down by chopping or grating into tiny rice-sized pieces, the appearance may fool you for a moment for the real thing.
Besides being a healthy way to add more vegetables to your diet, there are other culinary reasons for the popularity of its use in dishes. It’s extremely versatile in recipes, the flavor is very neutral, it becomes tender yet holds its shape when cooked, and the bonus is the cooking time is less compared to boiling and simmering grain rice.
Once I learned the simple techniques for how to make cauliflower rice, it’s become a frequent substitution in my recipes. There are four easy ways to make cauliflower rice with tools you already have in your kitchen. If you have a chef’s knife, grater, food processor or blender, cauliflower rice can be made within minutes!
Different Ways to Make Cauliflower Rice
- Food Processor
Adding some cauliflower to your meals provides additional nutrients, especially fiber, vitamin C and K. With the extra nutritional benefits, here’s how to effortlessly prepare the vegetable for recipes.
Using a large chef’s knife, remove the florets from the steam. Mince into tiny pieces, resembling the size and shape of rice grains. This process is a little longer than the other methods but is the simplest to do with minimal tools.
Use a box grater or a microplane grater with medium-sized holes to push across the florets and make smaller pieces. Keeping the florets larger makes it easier for grating.
3) Food Processor
Cut the cauliflower into smaller 1 to 2-inch florets. Add about 4 cups of florets or 3/4 of the way full in a food processor. The amount will vary depending on the size of the food processor, work in batches if needed. Pulse the cauliflower until small pieces are formed. You may need to stop periodically and scrape the sides of the bowl. If larger florets go unprocessed, take them out, transfer the cauliflower rice to a bowl, and then add back the larger pieces and process again.
Cut the cauliflower into smaller 1 to 2-inch florets. Add about 4 cups of florets in a high-speed blender. Blend the cauliflower until small pieces are formed, using the tamper handle on top to push down the florets, about 15 to 60 seconds. You may need to scrape the sides of the blender cup similar to the food processor above.
Different Ways to Cook Cauliflower Rice
One head of cauliflower will yield about 4 cups of rice depending on the size. Once the cauliflower rice is broken down into smaller pieces, there are multiple ways to cook it. The cooking methods below are for 4 cups of rice.
- Sauté: Heat a large pan over medium-high heat, sauté the rice in 1 tablespoon warmed oil or butter until tender, about 5 to 10 minutes.
- Stir-fry: Heat a wok and 1 tablespoon vegetable oil over high heat. Add rice in a single layer, allow to cook until lightly browned for about 2 minutes. Stir, cover and cook for 5 to 7 minutes, until cauliflower is tender.
- Steam: Add cauliflower rice to a steamer insert, cover and cook until tender, about 3 to 5 minutes.
- Grits: Add cauliflower to a medium-size sauté pan and cook over medium-high heat for about 5 minutes, constantly stirring to release some moisture from the vegetable. Add one tablespoon of butter, 1/4 cup of milk, ¼ cup of stock and ¼ teaspoon salt. Stir and cook until moisture gets absorbed, and cauliflower cooks through about 5 minutes. Use a handheld immersion blender or place half of the mixture in a blender to create a rough pureé.
- Couscous: Heat a large pot fitted with a lid over medium heat, add 1 tablespoon olive oil. Add cauliflower rice and 1/4 teaspoon salt. Stir and cover, cook 5 to 8 minutes until tender.
- Risotto: Heat a large pan over medium heat and add 1 tablespoon of olive oil. Add the cauliflower and stir, cook 1 to 2 minutes. Deglaze the pan with the white wine, stirring until evaporated, 2 minutes. Turn heat to medium-high, add 1/2 cup broth and 1/2 cup milk, frequently stirring, 6 to 8 minutes, until the cauliflower is tender and just a small amount of the liquid is left on the bottom of the pan.
Cauliflower Rice Recipes to Try
- Teriyaki Tofu Cauliflower Rice Bowls
- Shrimp Cauliflower Fried Rice
- Spicy Shrimp and Cauliflower Grits
- Cauliflower Risotto
You can make a large batch of raw cauliflower rice for meal prepping, and freeze individual portions in a resealable plastic bag anytime you need it. Just allow the frozen rice to thaw at room temperature for at least 10 minutes before cooking.
If you’re in a hurry, I’ve seen pre-made cauliflower rice fresh and frozen at grocery stores. Although, I would save your money and make it at home for way cheaper!