How to Make Cauliflower Rice

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Whole cauliflower on a wood cutting board

Cauliflower is such a versatile vegetable and I’ve grown to love experimenting with it. One of my favorite things to do with this cruciferous vegetable is to turn it into “rice.”

Because rice can often leave dishes feeling heavy, it’s nice to substitute a vegetable where a starch would usually be. In addition, it’s a great way to squeeze more servings of vegetables into your day.

Wood cutting board with a quartered cauliflower

Origins of Cauliflower Rice

We don’t claim to have invented cauliflower rice, but we sure do love it! So, who does deserve the credit?

It’s believed that cauliflower “couscous” was invented in 1998 in California by a chef named Ben Ford. As far as we can tell, it’s the same thing, just a different name. The term “cauliflower rice” didn’t become an internet sensation until around 2012. But ever since then, this nutrient-rich rice substitute has been booming in popularity!

How to Make Cauliflower Rice

There are two techniques for making cauliflower rice. You can either use a box grater with the medium-size holes (pictured below) traditionally used for cheese, or a food processor with the grater blade to blitz it into small pieces. With both techniques you’re aiming for little pieces the size of rice.

One additional step I like is to press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel or absorbent dish towel and squeeze/press to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.

Bowl of cauliflower rice, a grater, and pieces of chopped cauliflower ready to be grated

Once you have your cauliflower rice, it’s easy to cook! Simply sauté in a large skillet over medium heat in 1 Tbsp oil. Use a lid to cover so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, stirring occasionally, then season as desired (such as with soy sauce or salt and pepper).

How long does cauliflower rice last?

Raw Cauliflower Rice

We find that if you turn cauliflower into cauliflower rice and leave it in the fridge for a few days, it develops a strong and unpleasant sulfur smell. So its best to use it right away or freeze it.

Cooked Cauliflower Rice

Cooking cauliflower rice prevents it from developing a funky smell as quickly. Cooked cauliflower rice keeps for approximately 4 days in a sealed container in the fridge.

Can you freeze riced cauliflower?

Yes! We recommend freezing riced cauliflower after pressing out the moisture and before cooking. Freeze in a sealed container (we like to use Stasher bags) for up to 1 month.

Wooden spoon in a cast-iron skillet of cauliflower rice

How to Make Cauliflower Rice

1-ingredient cauliflower rice, perfect for practically any dish that calls for brown or white rice!
Author Minimalist Baker
Close up shot of a bowl of cauliflower rice for our How to Make Cauliflower Rice Tutorial
4.93 from 90 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 (1/2-cup servings)
Course Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days


  • 1 large head cauliflower


  • Wash and thoroughly dry cauliflower, then remove all greens.
  • If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes (see photo – the side commonly used to grate cheese), to grate into “rice.” If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into “rice.” 
  • Optional: Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
  • Once you have your cauliflower rice, it’s easy to cook (or enjoy raw)! Simply sauté in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper).
  • Use cauliflower rice in recipes that call for rice, such as stir fries or fried rice! Store leftovers in the refrigerator up to 5 days. Store uncooked cauliflower rice in the freezer up to 1 month.



*This recipe is not my original concept! It’s just my preferred technique.
*Nutrition information is a rough estimate calculated without oil or seasonings.

Nutrition (1 of 8 servings)

Serving: 1 half-cup serving Calories: 25 Carbohydrates: 5.3 g Protein: 2 g Fat: 0.1 g Saturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 30 mg Fiber: 2.5 g Sugar: 2.4 g

Below are some recipes which use Cauliflower Rice:
Crispy Peanut Tofu & Cauliflower Rice Stir-Fry // Cauliflower Rice Burrito Bowl // Cauliflower Rice Stuffed Peppers // Cheesy Cauliflower Rice & Broccoli Bake

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  1. Julie Morrison says

    FABULOUS DELICIOUS – what a find and a gift!! How did I miss sautéing cauliflower rice for so long?! This changes everything! I make vegetable curry with peanut butter POWDER (80% less fat!) And just like the recipe says, I add curry powder to the cauliflower rice – I also sauté in a little bit of water with Better Than Bullion mixed in (so no oil = clean arteries!).

    Thank you so much for this AND your brilliant cornbread!

  2. Tara says

    I grated (riced) my cauliflower, I wasn’t prepared to use it at the time so I froze it. Did I do the right thing?

  3. C2 says

    Unfortunately I did not like this at all. I love cauliflower and didn’t see this being bad in anyway. But the texture changes,
    Like couscous maybe, I’m was just looking for healthier options for rice and I would just not eat this or rice next time.

  4. Beth says

    I love this- used to buy it, so much much cheaper to make!

    Thanks for clear, simple instructions.

    Personally, I like grating just a little bit of onion into it :)

  5. jordi says

    I’ve made cauliflower rice in the past with questionable results. This time I’m going to wash it and use my salad spinner to get rid of all of the water. Has anyone tried this method before?

    • Leon says

      Yesterday I made stuffed peppers ragout (similar to bolognese) today I’m using the leftover approx. 125 grams adding some chilly flakes with cauliflower rice medium grated will add some peas and sliced red peppers
      1 tablespoon of coconut oil
      30 grams of peas
      50 grams red bell peppers
      200 grams cauliflower rice with turmeric
      Dry medium heat for 4-5 minutes

      Delicious and low calories- 200 ! It’s taste great

  6. Don says

    I took white mushrooms, a few slices of yellow onion and sautéed them until fragrant.. Added riced cauliflower and cooked together for about 7 minutes, all on medium heat. Sometimes I add a pinch of chicken bullion. Nice combo.

  7. Chakra says

    How do we get rid of the cauliflower taste from the rice? The Costco cauliflower rice was very close to the real rice. Mine was not :(. Any tips?

    • Support @ Minimalist Baker says

      Hm, did you make it fresh or let the cauliflower rice sit before cooking? It can develop a sulfury smell/taste if not fresh. Hope that helps!

      • Aguilar Sanjuana says

        I insstead of using salt and pepper use a little bit of chicken or beef bullion depending on which meat I’m serving it with. I hope tjis tip helps you.

  8. Gordon says

    My doc recommended this as a rice substitute (diabetic) claiming that his family couldn’t tell the difference from white rice. I rejected it on first try, because the riced cauliflower I bought from the store was, wait for it, too sweet! I’d been steaming brown rice, and we’ve been banging heads for months.

    I decided to try again with different vegetables and a food processor and got great results with a mix of beets, broccoli, carrots, and sweet potato for the first big prep session. My wife even accepted this mix, which was important if I didn’t want to make two different dinners each time.

    I riced a new batch yesterday with beets, broc, carrots, and cauliflower this time. Can’t wait to try it.

    I do need to figure out if this can be steamed in my rice cooker, and if so, with how much water and for how long… maybe on the instant rice setting?

    • Support @ Minimalist Baker says

      Love all the veggies you’re ricing, Gordon! We haven’t experimented with a rice cooker for cauliflower rice, but it would likely need just a few minutes and only a little water.

      • Me says

        I would sauté 5-8 min in a skillet with a lid and lower the heat near the end add a tiny bit of water. Put a lid on it and turn off heat and let sit.

        Instant rice boils water and then simmer for 5. Rice cooker cycle might be too long.

      • Dahlia says

        My rice cooker has a steamer basket on top. I think that would be a great way to steam cauliflower rice. If the holes are too big I’d figure out how to put the cauliflower in something with a finer mesh, even cheesecloth. Oh a big plate would probably do too, for a steamer.
        Then you put water below and steam the cauliflower for some period of time. If you started with the water already hot try 3 minutes. Remember that steaming depends on the size of your grains and also the diameter of your mountain of grains, and by grains I mean pieces of cauliflower.
        Taste and correct for next time. There’s so many variables, the wattage of your rice cooker, the size of your grains, your altitude, and for all I know your attitude, lol.
        In my imagination, if I put water and cauliflower grains both in the bottom I’d have burnt and overcooked parts and undercooked parts or a lot of water left over. On the other hand, there’s nothing like actually trying it! Still.. I vote for steaming.

    • js says

      Forget about the rice cooker. Rice is a grain which is inedible raw; the vegetables you’re using can all be eaten raw. You just need to heat it. A steamer is ideal; a microwave might work as well. Don’t overdo the cooking or you’ll get mush.

    • Kim Quinn says

      Wait! Cauli and beets and carrots rice?!😁 just the sound 9f that makes me SO HAPPY!!! I dont have a grater blade for my food processor. Got a Cuisinart processor at Goodwill with just reg chopping blade. Can you make do by simply pulsing the chop blade till crumbled and not puree? That combo sounds delicious! What is your variety of veg blend ratio?

      • Donna says

        Absolutely yes! That is what I have been doing for a few years. Be careful to not pulse for too long, remove pieces that are to too large, and add to next batch. Do not try to do too large a quantity at a time.

  9. Shirley says

    I made this twice and really enjoyed the texture and flavor of my dish. I use fresh garlic, onions, yellow bell peppers, mushrooms and added liquid amino instead of say sauce, with cauliflower and I was really amazed at the out come of the dish. Flavor was scrumptious and will use it again in other dishes. There was a student that asked how he could process the cauliflower without a food processor or grater, I used my knife to chop the cauliflower into the size I wanted. Yes it took a little longer but I didn’t feel like getting my food processor out then you gotta clean it up afterward. So this way I only wiped the plastic sheet of and put it in my sink to wash.

  10. Ola says

    Made it for the first time yesterday. Usually I have wrong experiences with cauliflowers but this was a bomb ! Probly because I haven’t had real rice in a while. From one cauliflower head I received about 5 larger portions. I used S blade blender, you just have toblend it for like 3 seconds and you are done. I seasoned it with onion powder as well to make it resemble rice fried with onions. Definitely will do it again once I run out.

  11. Aarun Somma says

    Its quite expensive to buy the frozen one from the shelf. This video was cool. Easy peasy steps, will make my own cauli rice for up coming weeks. I had it with fish curry, and it tasted super good..

    • Laurie says

      I made this, it turned out really good, however I noticed that were a few little very fine, thin, stem like pieces here and there. Has anyone else noticed this? How can I keep this from happening? I washed the cauliflower, chopped it into smaller pieces before putting it the food processor. Thank you!

      • Support @ Minimalist Baker says

        Hi Laurie, some tiny stem pieces are normal. Were yours similar to the photos? You could try cutting closer to the florets and discarding or saving the stems for other uses. Hope that helps!

  12. Sharon says

    I did cauliflower rice tonight using my food processor with the blades not grater. Worked really well and no mess.
    Cooked rice in a pan with a bit of olive oil.
    Topped with Chicken Rogan Josh absolutely delicious.
    Husband has diabetes and stated “never cook me normal rice again.”
    Win Win.

    • Support @ Minimalist Baker says

      Hmm, perhaps! But we’d suggest cooking for less time and using less liquid. Let us know how it goes!

    • Libby Hewitt says

      Risotto is a process whereby rice (barley, faro or other grain) slowly absorbs liquid incrementally over a 30 minute or so period of time while being constantly stirred. I doubt cauliflower will continue absorbing liquid for anywhere near that long. You can probably use the same other ingredients as you would in risotto and cooking time would be significantly reduced; the resulting dish would probably need to have a different name…maybe “caulifaux risotto”?

  13. Tammy says

    Made this tonight and it was really great! I used a tablespoon of avocado oil, salt and pepper and then added fresh spinach until wilted. I grated fresh Parmesan over the top to serve. Thank you for the recipe. We really enjoyed it and it will be on repeat often.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Tammy! Your modifications sound lovely. Thanks for sharing!

    • Vicki Beasley says

      Thank you so much for your comment. I’m completely gonna try it tonight. I’ve bought the frozen kind that you steam in the microwave but can wait to try the fresh. Thanks again!!

    • Suzanne says

      I made this tonight and kept it simple-avocado oil, salt and pepper. It worked well with the Chicken breast stuffed with Asparagus and Cheese; it was lighter and lower in Carbs.

    • PO says

      All your recipes are ❤.and i have tried many. What i wanted to know was other than cauliflower can i use any other daughter is a biggggg fan of anything Mexican but hates cauliflower.

      • Support @ Minimalist Baker says

        We’re so glad you enjoy our recipes! We’re not sure which recipe you’re referring to? The stuffed peppers? Regular rice would work!

        • Karen G says

          PO, I took Sugar Free Mom’s Chicken Enchilada Cauliflower Casserole recipe to a potluck. My keto friend asked for the recipe, then was shocked to find out it has cauliflower in it…she hates cauliflower! She didn’t even suspect! lol. Give it a try with your daughter.

          • Support @ Minimalist Baker says

            Hi Kathy, you can find it via a Google search for “Sugar Free Mom’s Chicken Enchilada Cauliflower Casserole”. We don’t allow links in the comments.

      • Doreen says

        Hi Po. I’m Mexican and hated cauliflower for years, I’m 74. A few years ago I got sick and required prednisone to lower the inflammation in my body. I’m still taking it 6 years later. I gained so much weight that I finally had to do something. Low Carb. If your daughter has a favorite Mexican Rice recipe, it will work great with cooked cauliflower rice. Just decrease the liquid and cook time and use the same flavorings she likes. My family eats it all the time, even those not eating low carb or keto and don’t know the difference.

  14. David says

    So has anyone tried dehydrating the cauliflower after it is shredded? This would be nice if it works to get extra shelf life out of it.

    • Dilys says

      yes, I have, I left it in a large bowl, covered by a clean tea towel for 24 hours, it was completely dried out, and I cooked with it very easily. Much better than wringing it out with a kitchen towel.

      • SandE125 says

        Thanks for sharing. Next time I will try this. I just shredded two heads of cauliflower and froze some in a freezer bag. I only cooked what I needed for my recipe.

    • josie says

      following keto but I remember you from my. vegan days! low carb works better for my family. I have had such success with this recipe! I recently served with homemade keto orange chicken and wow this is delicious!! def complimented the orange chickens flavor.

      • Support @ Minimalist Baker says

        Woohoo! Thanks for the lovely review and sharing what else you made, Josie! So glad you enjoyed! xo

  15. JMamba7 says

    Thought so but maybe they are older and maybe their English isn’t the best. Also, in other countries things are still referred to as oriental like foods. Ex my visit to the uk this year.

  16. Harry Bond says

    Do you ever add garlic to the rice to add umami flavor? I love curry but my immediate family does not. Can you do a video or share one or a recipe on how to make Chinese fried (cauliflower)fried rice?

  17. Sallie Raudenbush says

    Both my mother and husband are heading for stage 4 renal disease. Califlower is one veggie that they suggest on their diet, so thank you for your information. I just hope they will eat it as neither likes it.

    • Lindsay says

      Just FYI – for a renal diet, regular rice may actually be a healthier choice than cauliflower as cauliflower is quite high in potassium, but of course you should double check with a dietician or doctor. :)

  18. Danielle says

    Do you have any suggestions on how to rice the cauliflower without a food processor or a cheese grater? I’m in college and don’t have very many kitchen supplies.

    • Kelli Richardson says

      I make it in my blender. Roughly break up the cauliflower and put it in the blender. Add water to cover the pieces. Pulse the blender just a few times until the floating cauliflower is the consistency of rice. Then just pour it all into a colander to drain and squeeze it dry as described above.

      I find it much less messy this way too. When I grate it, it seems to fly all over my kitchen.

    • Heidi says

      If you have a blender, that works just like a food processor! Just pulse it a couple times and there ya go :)

  19. maggie says

    I made this tonight, just made it as rice, while it was good I think it would be really good as a rice alternative in a recipe ( stuffed peppers etc.) It did make a mess, I used my food processor and it was flying everywhere. My dog didn’t clean it up so she doesn’t like it, haha.

  20. Trish says

    Looking forward to trying this! Is it better to cook cauliflower rice before freezing it? Can I nuke it in the microwave to cook before freezing? Thank you!

  21. Cathy C. says

    Your instructions on how to ‘rice’ cauliflower are so simple. It takes longer to wash my food processor than it does to rice the cauliflower. I am using mine today to go with a shrimp & veggie thai curry I am making for supper. I follow a keto way of eating and don’t want the rice or pasta, so will follow your instructions to ‘cook’ it just with salt & pepper as the curry will be flavourful enough.
    Thanks for this informative post!

    • MzB says

      Hey LUVLY🙋
      I made this dish last nighot–it was easy, healthy & economical!
      I added curry, red pepper flakes, himalayan salt, fresh ground black pepper to the riced cauliflower. It became the ‘starch’ dish for leftover chicken breasts wrapped in prosciutto. Melted garlic butter in non-stick stovetop pan, then added fresh spinach just until wilted. Serve with fresh salad. YUM…YUM..YUM! THANKS SO MUCH FOR THE COOKING TIP👍

      • Support @ Minimalist Baker says

        We’re so glad you enjoyed it! Thanks so much for sharing- your meal sounds so flavorful! xo

      • Morgann says

        Simple and quick guide that anyone can do! Thank you for consistently providing healthy foods that are relatively quick and easy to make. I have always been nervous about making cauliflower rice because I do not own a food processor, but your video erased my fears! I made your Green Cauliflower Rice and paired it with my homemade baked black bean Taquitos! Such a filling, healthy meal that didn’t leave me feeling weighed down! Thank you!!

        • Support @ Minimalist Baker says

          Aw, thanks so much for your kind words and lovely review, Morgann! And those black bean taquitos sound incredible! xo

          • Support @ Minimalist Baker says

            Hi Anna, you can find the nutrition information below the recipe. It is for a ~1/2 cup serving, so double for 1 cup!

          • Support @ Minimalist Baker says

            Hi Sandy, the closest thing we have is this Cheesy Cauliflower Broccoli Bake. Hope that helps!

    • Rani says

      Cauliflower rice with shrimp & veggie thai curry sounds *amazing* and very easy to make! I will try this, too!

  22. Brittany Block says

    I hardly ever leave comments but just wanted to share because this recipe just made my night. I recently found out I had gestational diabetes and am having to cut out carbs. I am also currently stationed overseas and don’t have access to all the grocery stores I used to shop at while at home. Tried looking in the frozen section for cauliflower rice and there was not a single bag in sight. A quick google search and this was the first website to pop up. The directions were easy to follow and I appreciated the video. Also! Why have I been buying frozen! I just got ~68 ounces from a single head of cauliflower when I’ve been buying 10-12 ounces bags for more than I was paying for cauliflower. This just made my day/week/months to come with future recipes. Thank you!

  23. Craig M. Thompson says

    I just wanted to let you know, that i have made this califlower rice tonight for the first time it looks really good, for spices i used Italian curry, and italian spice with some S/P……
    Hope it tastes yummy

  24. Julia says

    Thanks for the clear and easy directions. I had tried buying riced cauliflower in the supermarket and cooking that and that turned me off this great rice substitution for a long time. But I found my grating blade for the food processor and was inspired to try again. SO MUCH BETTER FRESH. Yum! and I have enough to freeze and use again.

  25. Lynda says

    Thanks for letting me know how to make cauliflower rice. I’ve been stir frying it in a cast iron pan with eggs added and onion and it is delicious!

    You did it again!



    • Support @ Minimalist Baker says

      Thanks so much for sharing, Jan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  26. Ali says

    So delicious and easy to make. Thank you for your helpful tips. This is going to replace all my recipes using brown rice.

  27. John S. Breaux, Jr. says

    Coming from New Orleans I want to cook red bean and rice. How can I use cauliflower rice and not lose the overall taste of this traditional meal?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, we haven’t tried that! It definitely won’t have the same texture and flavor. But it’s worth a shot! Let us know if you give it a try!

    • Chris says

      I have substituted cauliflower rice in a Caribbean rice and beans dish that may be similar.
      Make the cauliflower rice as described, make sure its seasoned to your liking at this stage and keep it aside until you’re ready, then reheat with the other ingredients.
      In my case I added cooked beans and coconut milk and heated through then added other flavourings such as cilantro. It turned out great.
      For egg fried rice, fry sliced spring onions until soft, stir in eggs and stir a bit gradually making a soft omelet. Throw in the precooked cauliflower rice and stir everything together and add soy and sesame.
      If you made the rice earlier and it’s cold just lift and stir gently until it’s hot enough.

    • Carole W Call says

      Rice and beans are a complete protein with all the essential amino acids. Body Cells can’t be replaced without all of the essential amino acids. You would lose that if you don’t have some rice in the mix.

  28. Via says

    Thank you for posting this recipe! I was just trying to figure out on how to start the keto lifestyle and thought that the best way was by finding a rice substitute since as Asians, we love our rice. I tried using salt to pull the water out of the shredded florets (then drained it) and I liked it better because the salt gets to be incorporated into the natural taste of the cauliflower itself. It’s quite a messy process, but I ended up with a very versatile product that can be fused into a variety of meals.

  29. Ann LoDolce says

    I made this recipe and it was spectacular. But in a separate fry pan, I put the leaves of the cauliflower cut into 1/2 inch pieces with chopped onions and chopped peppers, sautéed in olive oil And garlic salt. then added that mixture to the cauliflower Once that was cooked With the curry powder added to it. This combination added a wonderful flavor.

  30. Felicity Coughlan says

    Hi Dana
    I love your recipe I tried it. It’s so good. I don’t like cauliflower but I know it’s good for you. I will keep using it. Thanks. I made it with chicken curry.

  31. Lilly says

    I just made this for the first time and it turned out great. My boyfriend and I didn’t miss real rice at all! I used the grater method, which made a mess, but it was well worth it. I also used the paper towel method which I believe made a difference. I added onion salt to season. Thanks for the recipe!

  32. Pattey says

    I’ve been making this for several weeks now and my husband doesn’t even know it’s cauliflower (which he says he does not like). I use it with stir fry and anything that has a sauce that you would put over rice. I use the grating blade on my food processor and have never squeezed it out, just cooked as is in a pan. I’ve been doing Keto for several weeks now and really missed rice, but this has worked perfectly as a substitution. Thanks for the recipe!!

  33. Da Blond Dude says

    Thanks for sharing this, I’ve been hearing about this for a while and this is the simplest, easy to understand, to-the-point and complete-with-demonstration explanation-and simple-recipe I found.
    I’ll be making this tomorrow (would have been tonight but I got everything except the cauliflower – oops, blond moment)

    Out of curiosity I looked you up and even on your YouTube it seems all of your recipes/explanations (that I checked out) seem to be this short, sweet, to-the-point, simple and in regular language with realistic implements and ingredients. I’ll be checking more here and there; you’ve been officially added to my library as a ressource lol.

  34. Dawn says

    I loved your brief, yet still detailed and helpful video. Used my food processor with the grater blade for the first time. I didn’t keep out all the core, and it still turned out fine. Prep was faster than cleanup! So good and so easy. No need to pay $$$ for the grocery to do this!

  35. Jeffrey Hughes says

    This was the simplest and clearest video/ instruction I’ve found. Thank you! It was great. Particularly the tip for extracting the excess moisture. Other variations I’ve had have been a soggy mess so I never attempted it myself. This however changed the game, can’t wait to riff it up!

      • Traci says

        Thanks so much for the video. Didn’t realize it was so easy to make cauliflower rice..gonna sub it in my unstuffed peppers casserole for a healthy alternative..I’ll try to remember to let you know how it turns out. Original recipe calls for 4 hours on high..should I hold the rice out until about the last hour or put it in with everything else?

        • Support @ Minimalist Baker says

          Hi Traci, we’re so glad you found it helpful! We would say add it in the last hour, but it might be okay cooked the full time. Looking forward to hearing how it goes!

  36. Chef Chris says

    As a chef and health food enthusiast, I recommend not removing the moisture from the cauliflower before sautéed. You are only removing nutrients that way and the water you don’t want will evaporate in the cook leaving those nutrients, in the dish….not on a paper towel.

  37. Pamela Turner says

    Thank you for sharing this. I made it last night with a bump.of olive oil and a bump of bacon grease with a dash of salt and pepper. My significant other and I love it.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Pamela. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  38. Cathy says

    I made this using the frozen cauliflower it doesn’t go mushy I think they press out the excess water out before they freeze it because it was not mushy I added frozen peas shredded turkey some spices It was so good I stocked up on more of the cauliflower and frozen peas it’s a good meal prep

  39. ravi says

    hi there! I want to use cauliflower rice in my meal plans in an attempt to eat healthier . Can the cooked rice be frozen? if so for how long ?

    • Angela Engbrecht says

      For what it’s worth, I too do weekly meal prep and I found that, uncooked, my cauliflower rice lasted for a 5 days (maybe more, we just finished eating it after 5 days) in the fridge.
      We followed the instructions to squeeze out the water, so the cauliflower rice stayed nice and crumbly, not wet.

      It really only takes 3-5 minutes to cook, so it’s not a huge deal to do that part daily, once the rice is made.

  40. Joshua Howard says

    Thank you for this recipe! Yesterday I tried to make it and it was great. I don’t like cauliflower at all but the rice is really yummmy!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Joshua. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Support @ Minimalist Baker says

      Hi Kathern, We haven’t tried that, but it might work if you add it toward the very end. Hope that helps! Let us know if you give it a try!

  41. Joanne says

    OMG I just made this and for the very first time in my life I just enjoyed eating cauliflower!!! Thank you so much for posting – I will be eating this a lot and for once actually enjoying some veggies in my dinner and without having to eat carbs – awesome!

  42. Kateri Holbert says

    I’ll probably be the only one eating this at my house. I’ll try it at least once with the rest of my family.

    My questions is… how much oil would I need to use for one serving. Also should I cook it in Olive Oil?

    • Support @ Minimalist Baker says

      Hi Kateri, you should be able to change the number of servings and the recipe will change. Let us know if you are having any trouble doing so! Olive oil or avocado oil would both be good options for sautéing.

    • Jamie says

      It is really easy to get everyone else to eat it when you make it into a casserole. I let my husband add corn chips to his if it is a Spanish dish or a tortilla while I eat mine over lettuce.

      Really good!

  43. AnneMarie says

    Awesome!!! My go-to recipe! Have added jalepeno pimento cheese, mexican spices, italian spices, etc! Just so great!!!

  44. Christine Dutton says

    Love this easy recipe! I used it as a base (using Romanesco cauliflower) to make a cauliflower “risotto.” Delicious.

  45. Jedi Shopper says

    Anyone worried about cost the .99 cent store
    One head .99 I’m sure trader joe and Costco don’t have it at that price frozen or fresh

  46. Kiara says

    I’ve just started a Ketogenic diet, and my lunch menu for today is calling for cauliflower rice.
    Since i had no idea what that was, i tuned to good old google which brought me to this site.
    I’m grateful to all of you for the great tips and advise in making this veggie.
    I’ll be posting my comments after i make it.
    Thank you to you all and have a Blessed Day.

  47. Pam says

    Has anyone tried roasting the cauliflower before grating? I was hoping for a nuttier brown rice flavor and thought that might work. Just afraid it would liquify. I do have a food processor I was planning to use.

    • Drew says

      You could always rice it first and then spread it on a pan and roast it after? I’ve found that roasted cauliflower becomes chewier though, kind of toughens it up.

  48. JoJo Kortik says

    Made for the first time tonight and was extremely pleased with how easy it was to prepare (I used my food processor) and how delicious it paired with the Almond Butter Tofu Stir fry. This is my go to site for the BEST vegan food. Thank you Dana.

  49. Laura Rodriguez says

    You can find Cauliflower rice at Trader Joes and Whole Foods in the freezer section. However, even though using the food processor is a racket, I’d rather have it as fresh as possible and organic too!

  50. Teresa says

    I eat this almost every day for breakfast. I like it fresh but frozen works too. I grill up some garlic in olive oil, then toss in the “rice” and brown it. Then I’ll fry an egg in it which gives it a nice texture and some protein, then toss in whatever I have handy, avocadoes, tomatoes, peppers, meat, spinach, etc. It’s a great and filling breakfast. I use the S blade in my food processor as well and it takes no time at all. But I had to make it once at my sister’s house with a tiny food processor and it took forever (and everyone complained about the smell!)

  51. Alison Lara says

    My husband was recently diagnosed with diabetes and rheumatoid arthritis, which means no more white rice. White rice happens to be his absolute favorite thing to eat. So I surprised him and made this for him instead, he was amazed and absolutely loved it and said it was a perfect replacement to his white rice

  52. Annmarie Mccheyne lol says

    So easy too make. Takes minutes. Taste great. Ty for the info. Making this a regular on the menu.

  53. Judi says

    It’s great when you can purchase food as is with no plastic or packaging-a win-win all around, just into your basket. How minimal can you get!

    Good Stuff!

  54. Judi says

    I like to experiment with food ideas. One of my next attempts will be cabbage rolls stuffed with cauli-rice.

    At worst it will be a tasty casserole should it become unraveled:)

    Thanks, for the clear directions and drying tip-as texture is king with minimal ingredients.

  55. Shelli says

    One thing I have discovered with cauliflower is that it holds a lot of water. So whatever recipe you are using, try to get as much of the water out as possible. I use cheese cloth after processing for this recipe, after cooking (and letting it cool a bit) for mash. Makes the cauliflower turn ot fluffy instead of like playdough! Happy noshing!

    • Support @ Minimalist Baker says

      Hi Colleen! Great question! We have only tried making cauliflower rice, but if you try this method with other vegetables, report back!

        • Joanne says

          I just commented to my partner that I wondered if you could do the same with broccoli. I’m so useless at eating vegetables – I really hate cauliflower, but I loved this recipe. I’m not dead keen on broccoli either, but love it in soup, so going to give it a go tomorrow for dinner and see what cauliflower and broccoli rice comes out like! Hopefully I might have found a way to enjoy eating vegetables and cut down carbs at the same time.

  56. Kevin Mackenzie says

    Dead easy to make. Surprised at how tasty it was just with seasoning and soy sauce and added to leftover takeaway!

  57. Rita says

    Just made this using store bought cauliflower rice that was pre-cut. And boyyyyyy was it good. I sauteed it with the oil for about 4-5 minutes and let it steam for about 2 minutes. Another 30 seconds and it would’ve been overcooked and too mushy. Make sure to keep an eye on it around the 5-minute mark and only add salt once you are finished cooking it if not, it will draw out moisture and ur gonna end up with a huge mushy watery mess.

  58. Abby says

    Any idea how this would fair being prepped (grated) the day before to save time the day of cooking? I would probably put it in a zip lock in the fridge but wonder if it would get brown… thanks

    • Support @ Minimalist Baker says

      I think making the day before should be fine! I would ziplock and refrigerate!

    • Support @ Minimalist Baker says

      Hmm we haven’t tried and can’t say for sure. If you give it a try, report back on how it goes!

  59. Megan Vick says

    Making this for the second time, as written, and we love it! Thanks for a great recipe, my boyfriend and I have been cutting back on carbs and this is a great option to go with veggies or comfort casseroles.

  60. Tammy says

    Got some fresh califlower and since I dont have a processor, I used the old cheese shredder by hand.. wow where has this been all my life ♡

  61. Kim says

    Thank you for sharing!! I recently made the frozen stuff found at the supermarket and thought that I could make it myself for less. Looking to trying this recipe.

  62. Nonna says

    What a simple and tasty recipe! My husband was particularly happy because it tastes like rice but it isnt! Very filling as well :-) good job!

  63. LMS says

    I have used pre-riced raw and pre-riced frozen cauliflower. I do not have a food processer (if died and I haven’t replaced it) or grater (I had a food processor so I didn’t need one). I have a tiny refrigerator that simply will not hold a whole head of cabbage or cauliflower along with all the other stuff I have shoved in there. I do have a big freezer though. I have frozen the raw riced cauliflower without blanching it. It seems to result in a more tender “rice”.

  64. bob bomba says

    Thanks for the share if you dont mind im gonna try to save it or send to my daughter what a great idea honestly even my dog loves her cauliflower.. i remember my mom used to make it with a nice cheese sauce. i think she made it for thanksgiving. awesome dish.. i am trying to cut and or change my diet i do fine till about now for some treason i need something sweet about this time of day if im still awake i bought some sugar free hard candy to try after my surgery the other day im still sick to my stomach when i lay down i sorta kinda remember the nurse telling me the doc put some kind of tablet or capsule insude me after the surgery but before i was sewed up. i think thats it

  65. La'Shay Crayton says

    I made this and it was delicious!! I added some adobe seasoning and vegan butter. So yummy! I added the butter and was okay with the carbs BECAUSE HEY ITS NOT RICE IS A VEGGIE LOL

  66. Doug H says

    Did it with the box grater, easy.
    Next time I’m going to fry a finely chopped onion first, and possibly a finely grated garlic clove

  67. Heather says

    I am extremely happy i found your website. I have become vegetarian mostly vegan the end of last year and I am always looking for things to make and you have a host of easy things! thank you I look forward to trying all of them!

  68. Valerie says

    I just bought a giant head of cauliflower that are available this time of year. What I’d like to know is: after I grate this cauliflower, can I freeze it in individual packages or does it need to be cooked or blanched first?

    • Support @ Minimalist Baker says

      Hi Valerie! We suggest blanching first, but if you are not able to then it should still work!

  69. A C Brownell says

    Thanks! I was wanting to “play” with my favorite stuffing recipe this Thanksgiving. I’ve looked at several blogs and videos on how to “rice” cauliflower. People were just putting it into the food processor with the regular blade, and it looked like a mushy mess! Thank goodness I kept searching! Happy Thanksgiving!

    • Linda Myer says

      I made the same mistake using the regular blade in the processor, mushy. I couldn’t waste the food so I kept adding seasonings until I added beef stew season packet, half, and cooked it with my chicken and to my surprise if turned out wonderful! Tasted like dressing!

  70. Lindsey says

    I use the wet chop method for ricing my cauliflower. I don’t know if anyone else mentioned it, but it is even better that the food processor. I halve the cauliflower, cut out the core, then put in the florets in to the blender (mine will only hold one half at a time). Put water over the top till the florets start to float. Blend at the lowest speed for about 15 sec, and then dump in a colander. Perfect riced cauliflower, washed off and ready to go.
    Excited to try this recipe out! We eat a lot of mexican flavor here too…and so far I have loved all your recipes, especially the Mediterranean sweet potatoes YUM!

  71. Victor C says

    This is just amazingggg!! I always said I hated cauliflower until today. This tastes a lot like rice and has soooo few calories!! I will use this so much. Thanks A LOT!!

  72. Gemma says

    Made this tonight with green lentils and cauliflower rice and it might be one of the best post-work meals we’ve ever made! Thank you!

  73. Dawn Nolan says

    I’m on a soft food, almost liquid diet after mouth surgery and totally fed up with yoghurt etc so grabbed a small bag of cauliflower rice to see what I could do with it. Went really well with some grated cheese, lightly seasoned and microwaved for 3 minutes.

  74. Aimee says

    The quickest way to rice cauliflower is to throw florets in the Vitamix, cover with water, then pulse on high for one second a couple of times. Just drain it and squeeze out excess water with a paper towel. Works great.

  75. Theresa says

    I am making this today for my granddaughter. I use cauliflower rice a lot. I rice it in my food processor with the S blade and it turns out great. I store what I don’t use in the freezer. When I make hamburgers or ground beef meals I always add cauliflower and broccoli rice to the meat. Everybody loves the meat (they don’t know why) it adds great flavor.
    Am really anxious to try this recipe. Thanks for providing it.

  76. Nancy says

    Has anyone used a Nutribullet to rice the cauliflower? The blade turns super fast and I am thinking it will liquefy the cauliflower. I suppose I could try the grater method, but so far it sounds really messy!

  77. Ewing says

    The cauliflower rice is absolutely fantastic. Great method. I add garlic, onion, green chilli, ginger light soya sauce and black pepper. It really mimics fried rice from my local Chinese restaurant and I save on all the added calories and fats. Thank you.

  78. Geri says

    I Love your recipes I have seen I am looking for recipes that have the amount of protein per serving because I have stage 3B Kidney Disease and have to watch the amount of protein I eat a day do any of your recipes have the amount of protein per serving on them?

    • Support @ Minimalist Baker says

      Hi Geri! All of our recipes have the nutrition facts (amount of protein per serving) just under the notes section!

  79. Ingrid says

    I used a flat, course grater and put the bowl in the sink to avoid making a mess. I added chopped red, greeen and yellow bell peppers and chopped onion to the cauliflower and cooked on medium-high temp for about 7 minutes as instructed. My husband absolutely loved it and said that he liked it more than regular rice. I dId not need to use paper towels to blot excess moisture because it wasn’t watery at all. Great recipe!

  80. Maria says

    Loved it! Super easy and healthy. To add a little puertorrican flavor I added a little ‘sofrito’ to the pan before throwing in the cauliflower.

  81. Wanda Clay says

    Loved the cauliflower rice. Served it with the 1 pot Dal (which I did in the crockpot-just threw everything in with a little extra vegie broth)..Served it with grn onion and was delicious! Even my husband, the meat and potatoes guy, said he would eat it for supper. I am really enjoying exploring vegan recipes.

  82. Brian says

    Just read Trader Joe’s in many of their stores have to ration it out. 2 bags per customer. Apparently the Glut Free’s are raging over this product. Oh my!

  83. Darla Burton says

    I was skeptical about this, but I made it for the guys and they actually thought it was rice. Make it all the time now. Very good and low in carbs.

    • Support @ Minimalist Baker says

      I think that would work, but may change the texture a little! I would probably do that if you’re making a stir fry or adding other vegetables as well!

  84. Deb says

    You can use a blender, so easy! Put 2 cups of water in the blender, then put half a head of cauliflower in the blender. Use “chop” or “mix” for 30 seconds. Drain the water well, and you have cauliflower rice! So easy. Saw this on a cooking show.

  85. Cathy says

    Can one assume that once it is cooked and drained it won’t absorb more liquid? Say from a casserole type dish that bakes out the excess liquid over time? Should it be under cooked a bit to start out in that scenario?

    • Support @ Minimalist Baker says

      Under cooking it for a casserole would work to combat that yes! Let us know how it goes!

  86. Shagufta Khanam says

    Love this recipe. I added grated ginger and garlic for flavor and green peas. Taste awesome.

  87. Danielle says

    I don’t own a food processor. Could a blender work? Grating it by hand would b hard for me as my hands go numb when getting cheese.

  88. Cara says

    Just made this for dinner, cauliflower rice and all. It was delicious and my husband said it was excellent. Such a great recipe, thank you!

  89. Becky W says

    I made this tonight with the grater on my food processor using the frozen broccoli, cauliflower, and carrots mix from Costco. It worked just fine! My family wasn’t fooled but I thought it was delicious! Cooked it for a couple of minutes w olive oil and garlic.

  90. Rena says

    Hopefully this question hasn’t already been asked, because i didn’t read all of the comments. Has anyone used it in a casserole? Go to for my fam is a casserole with rice smothered in chopped chicken and a cheese sauce. Wondering how it would fare as a substitute for rice in such a dish?

  91. Sarah says

    So good! I used a different recipe last time and thought I didn’t like cauliflower rice, but this recipe changed my mind. Thank you!

    • Support @ Minimalist Baker says

      Hi Kim! That should work, though we haven’t tried it with this one! Let us know how it goes :D

  92. Lacey says

    I used this cooking method with a bag of Trader Joe’s riced cauliflower. It turned out great. I’m using it as a rice substitute under turkey with a green curry sauce. I seasoned with salt and pepper after steaming in the skillet. Definitely tastes better this way rather than microwaving (which I did last time).

      • Bill W says

        I did that tonight for the first time, steamed the pieces of cauliflower, then pressed it through a potato ricer into a strainer to let the water drain, then reheated it and served it in place of mashed potatoes. I seasoned it with garlic salt and pepper.

  93. John Quick says

    I don’t even bother ricing my cauliflower just cook it in chunks then drain, grate some cheese add to cauliflower and mash it all together, replaces mashed potato. As a diabetic it saves me loads of carbs and is better tasting then potato mash.

    • Preston says

      I like cauliflower potatoes as well, and leave a few chunks aside to add back in after the primary processing and cooking. “Lumpy” cauliflower mashed potatoes. Just like grandma used to make?? Ha!

  94. Arlene says

    I really need to watch my carbs I am a diabetic and sometimes just eating yogurt and tuna fish and things that are quick to grab,, I really like tacos so I have been baking a taco shell multigrain whole wheat in a bowl until it is crisp and then I put in spinach instead of lettuce ,some grilled chicken with some taco sauce mixed in, tomato, Raw riced cauliflower, a tablespoon and two Tbl sp plain yogurt, everything in its own little pile then I pour more taco sauce over everything,, sprinkle it with shredded cheese,,wonderful

    • T J says

      That is an excellent idea. I am a diabetic also and always looking for tasty recipes, if you have more I would love to try them. Thank you

  95. Lynn says

    I’m making a skillet dinner that calls for uncooked rice to be added with liquid. Can you use the rice cauliflower for this?

    • Support @ Minimalist Baker says

      Hi Lynn! That may work, but just be sure not to overcook the cauliflower as it may become soggy if overcooked. Good luck!

  96. Karie says

    I just finished pulsing the cauliflower in the food processor and put it in a plastic bag to make fried rice tomorrow….BUT the smell is horrible!!!…Is this normal????? will it go away???

    • Support @ Minimalist Baker says

      Hi! Cauliflower contains sulfur compounds that naturally smell unpleasant and are brought out when cooked. Because of this, you’ll never fully be able to eliminate the smell, but you can minimize it. Be sure to not overcook it and if need be, add 1 tbsp of vinegar which should combat the strong smell! Apparently avoiding cooking it in an aluminum or iron helps as well! Good luck! :D

  97. pete says

    I’ve always preferred cauliflower raw, but need to drop my carbs.

    Just used a Mandoline Slicer to make the cauliflower rice. Have a vertical slicing attachment which worked perfectly. Would have been easier if the core wasn’t already removed from the cauliflower. I’m completely sold on this method.

    Used the “rice” in a crab curry today – just added the cauliflower after all the other veggies and curry paste was in, but a few minutes before adding the coconut milk to simmer. About 5 min later, drop in the pre-cooked crab meat. Yummy!

  98. roger cohen says

    This is great. I did use the grater attachment on the food processor and it was perfect. I put the “rice” into a clean dish towel to remove as much moisture as I could. Then I sauteed with the cover off, kept stirring and tasting. I added a little salt to help the taste and to remove more moisture. There was still plenty left to tenderize it to a chinese rice consistency. At some point while tasting, it stopped tasting like cauliflower and started to actually taste a lot like rice. This is the coolest thing since spaghetti squash.

  99. Cheryl burke says

    Talking about shedding pounds getting away from rice and potatoes has given me a pleasant surprise of 18 pounds gone thank you for all your helpful hints??

    • Support @ Minimalist Baker says

      Hi! 1 pound (450g) trimmed Cauliflower = 1-1/2 cups florets = 7 1/2 oz cooked. Happy cooking!

  100. Adriana says

    Tried this with my family tonight and we all enjoyed it! We come from Cuban & Colombian backgrounds so we were unsure if we could really enjoy a different “rice” (ha,ha) but this sold us! Enjoyed it with Jambalaya today; looking forward to trying it with our traditional recipes soon.

  101. Wendy morris says

    To make cauliflower rice I use the Tupperware smooth chopper or extra chef. Great when caravanning or camping. Storage in my Tupperware ensures it lasts well but I prefer to make it up as required

  102. Maria says

    Used the cheese grater on the medium holes, grated the whole head (made quite the mess) and sauteed with olive oil for ten mins on super low just till they browned a bit. Added salt and pepper and it’s delicious! Will def make this again

  103. Stephanie says

    Great recipe, never heard of it! So do I need to add water to the skillet too afterwards, or the steam is enough? Thanks!

  104. Ann says

    I have a question about yield. Let’s say the recipe calls 4 cups for chopped cauliflower to be made into rice. how many cups of rice should that equate???

  105. Q S says

    Thank you very much. I us every this with my chicken curry instead of rise. Today I made it with broccoli and added some habanero to give it a kick.

  106. Nancy says

    I have never made Cauliflower Rice and am new to the concept. Is it generally used as a tasty side dish, or do you use it as a “base” for stir fries (replacing traditional rice) and other savory dishes?

  107. Shannon says

    I made this recipe this morning, my 1st time doing anything other than steaming cauliflower. Made the recipe to a T. In addition to a teaspoon fresh minced ginger. Turned out perfect and delish! Thank you ?

  108. dave says

    I made it with S blade in food processor, but it turned out way to fine. More like grains of sand than grains of rice. Did I just process to long, wrong speed, or what?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve heard it can be if you lay it kind of flat in a plastic bag or large container. Just make sure it isn’t packed or it will freeze in a solid clump.

  109. Simone Fields says

    I just bought mine ready made in a plastic bag at my supermarket, it still has another day to run on the ‘use by’ date. I thought it didn’t smell right as I put in the microwave and sure enough now I’ve tasted it it is off, horrible sour taste. I did think this must be hard to keep fresh in plastic packaging.
    Typical of supermarkets!

  110. Denise Drago Kornblatt says

    Confused here. You said use the S blade to the food processor to grate and some commenters said it works better with the grater blade. So which works better in your opinion? Thanks Denise

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think both work! But I have been using the grater blade recently as well. I’ll clarify – thanks for the note!

    • JJ says

      Just tried this for the first time tonight. Used a food processor that uses a blender base. The shredder disc cut it too fine. The S-Blade worked perfectly and quickly. For me it came out small – like couscous. I chose to cook in 2 T of coconut oil then added salt, pepper and lime. Put our chipotle grilled chicken, tomato, avocado, and salsa on top for a great mexi-bowl. This rice lover was impressed!!

  111. Rose says

    I have hesitated to try the blender or food processor versions because I was afraid it would turn into cauliflower puree (which is delicious but not what I wanted to have tonight). So I tried your cheese grater version. Thanks for the suggestion!

    Maybe I’m a bad grater because it was a bit messy with little pieces of cauliflower flinging out everywhere. (The dog enjoyed that part.)

    I finally managed to grate 3/4 of a large head into a bowl, squeezed out some moisture, sautéed/steamed it with garlic and evoo and splashed some soy sauce on at the end and it was really nice.

    Now that I know cauliflower rice really does taste good, I have the courage to try the food processor version next time. Thanks again! Your pictures are beautiful.

    • Anne says

      Also consider cauliflower alfredo sauce. Did not even notice the difference. i found a recipe that still used 1/4 cup cream and 2tbls butter an a sprinkled with Parmesan on top so not vegan but certainly healthier then the cup of cream 4 tablespoons butter cup of Parmesan I had been using.

      • Erica says

        There’s nothing wrong with the cream version. We Ned fat in our diet in order to make cholesterol which makes hormones. Fat is non insulinegic. It’s carbs that are bad. I’d use the full fat Alfredo on spiraled veggies instead of gluten or other carb loaded pasta.

        • Kid Therapist says

          Thank you for saying that Erika! So many people have been duped over the last 30 years by the sugar industry’s “research” that targeted fat as the culprit for heart disease…. so wrong….. It’s no wonder why the obesity rate (and Type II Diabetes) went up with the “low fat” craze. With less fat came more sugar! Cauliflower Rice is awesome! No Carbs to turn into sugar! Thank you for sharing your recipe!

  112. Susan says

    I love cauliflower rice! When I am feeling lazy, I use Trader Joe’s cauliflower rice in the frozen food section. It’s very convenient.

  113. Jenny says

    Have bee going to try this for ages, did so last night and cooked it in the microwave with teaspoon of water, loved it with other steamed vegs.

  114. Nadine says

    Just made it with your method. Very easy and so tasty. Didn`t even have a very distinct cauliflower taste, so I think it wouldn`t change the taste of the sauce too much. However, next time I`m adding some carom seeds (Ajwain), as cauliflower tends to cause a bit of bloating with me. he he

  115. Cassidy says

    Hi there! This recipe looks delicious! Can any remaining be saved for leftovers or does it spoil quickly?

    • Inka says

      You can keep your uncooked cauliflower rice in the refrigerator for a week,I just sprinkle with a little bid of lemon juice so it doesn’t turn brown.And it’s even more delicious with lemon juice.

    • Kathy Nesmith says

      They sell 3lbs. ready to cook @ Sam’s Club I just saw it in the flyer the brand name is called Ittella Rice Cauliflower. I’m going to Sam’s Club to buy a bag and try it. Less work & mess shredding it. Have a blessed day.


        • Yvette says

          I bought the Bird’s Eye version in a steam able bag, with herb seasoning. Popped it in the microwave for 4 minutes, put it on a plate with some sliced chicken breast for my lunch. It was very good. I got it in the frozen vegetable section.

          • Neil says

            Yes. I got the steamable bag well. Excellent with poached salmon and shrimp and mixed veggies, also steamed.Great healthier sub for rice.

          • Karen says

            Just bought some organic cauliflower rice at Costco in the refrigerated produce department.

          • Katherine says

            Please don’t microwave in plastic bags! It’s carcinogenic. Also, IMHO, check the packaged rice for additives…if it’s important to you.

        • TT says

          There are a few brands of the riced cauliflower that are sold in different grocery stores in the produce section, usually by where they have the pre-chopped veggies. My regular grocery store carries it, Trader Joes has a version as well. Makes it a lot easier!

          • Karen says

            Just bought the Trader Joe’s riced cauliflower (it was actually cheaper than the head! Is the bag equivalent to one head? My recipe calls for a head and I don’t want to use too much or too little

          • Support @ Minimalist Baker says

            Hi Karen! 1 head of cauliflower makes ~4 cups of cauliflower rice. Depending on how large the bag you bought is, you can determine whether it is equal to 4 cups! Hope this helps!

          • Pearl says

            So happy I found this page. Just rand to stop and shop and presto, they had callflower rice in the pre package produce section. I am a happy girl. It’s cooking now and looks and smells great gonna have with my peppered steak.

          • CW says

            I agree. Besides the reduced cost, the added chemicals & plastic in the frozen bags scare me. I read a meme on fb the other day :”Its time to stop counting calories so much and start counting chemicals”. This really got me to thinking about it. I have been clean eating for a year, but still grab frozen or precooked for convenience on occasion. The change to cleaner eating has been amazing. Much less inflammation and a lot of weight loss. I think I’ll step up my game & try to go even cleaner with my food choices. :) My question is, can the riced cauliflower be frozen & still have a good texture when cooked later?

          • Support @ Minimalist Baker says

            yes, you can freeze uncooked cauliflower rice in the freezer up to 1 month!

      • Lori says

        hi Kathy
        washed my head of cauliflower with vinegar and sea salt.. left in Colander to dry and put in food processor… very easy.. of course I had to wash a couple of utensils but it was worth it especially if you like organic veggies

        • Sue says

          I love this post as you are preparing a real and fresh cauliflower ….without having been washed with who knows what, and then packaged and sold in a bag. Who knows how old that stuff is…. or how many hands went into processing it.

          • Marilyn says

            I’ve noticed the bagged stuff is made from the stems of the cauliflower which taste bitter and a bit funky to me. I’ll keep grating it fresh.

          • Twanda Johnson says

            I agree! and I thought the idea of the “how to make cauliflower rice,” video was too show is how to make it not buy it!
            Great video and I love her personality.

      • Dorothea Weeks says

        I agree. I will check Sams. I just grated a head of cauliflower and it does make such a mess!! Since the last tim I didn’t use it all quickly and had to throw it out, I am freezing some for future use. Thanks for this Sams tip.

      • Leanne says

        I discovered prechopped at Costco too. Double the cost of a head of cauliflower. I chopped in my food processor. So easy! And tasty!!

        • Scarter says

          The Publix near me has 2 heads for $5. Doubt if that can be beat with a prepackaged. Took me less than 10 min total to, cut and rice in my food processor.

          • Support @ Minimalist Baker says

            We’re not sure you’d have the same success with a regular blender, Harriet.. if you can get your hands on a food processor, you’d be much happier with the results!

        • Demetri says

          Yes! That’s how I did it. In a food processor is best and very quick. It was absolutely delicious. My kids thought it was really rice!

      • RJC says

        I like the “less work” idea but remember making your own can always be a healthier option since there are no preservatives. Plus also cheaper too

        • Mark O. says

          There are a lot of reasons to use pre-prepped foods. I can think of many which have nothing to do with laziness.

          Among them:
          Weakness of the back, legs, ankles or feet.
          People who live in constant pain or who are afflicted with fibromyalgia or any type of nerve pain.
          Mood disorders such as clinical depression.
          Grief related depression.
          Exhaustion from overwork, illness or as a side effect of medication.

          Let’s not forget that many people have circumstances in which they have little time for prep and need to get a meal on the table for their family, while keeping the peace, helping with homework and dealing with household issues at the same time.

          My feeling is that we should encourage them for any steps they take to include more variety of ingredients to their menu; not try to shame them because they use a prepared product.

          If the only way theyre going to include more vegetables is by using a pre-prepped product, then lets encourage that. The alternative is more likely to be another prepared food product from the pantry or from the freezer.

          Injecting self-importance and unneeded criticism is contra to the larger goal.

          • La'Dawn says

            Thank you Mark O, for your inspiring encouragement. I am one of those people with chronic diseases, some of which you mentioned. Cooking any meal is a challenge. I was seeking a different way to prepare cauliflower and found the recipe attached to the reviews I’ve read. I became discouraged while reading some of the reviews due to the fact I can’t stand long eough to prep fresh vegetable and thought perhaps I shouldn’t try this recipe because of my health issuses until I saw yours. You have eased my thoughts of feeling guilty for needing to simplify utilizing the frozen version of cauliflower rice. I am making it tonight.

          • Wilma says

            Well said Mark O.
            I agree with you.
            It is best to encourage people than to discourage. Let them choose what they wànt. Everyone has their own problems..

          • Christine says

            FOOD FOR THOUGHT!
            This world would be a much better place if we all would lift each other up and encourage each other and not try and tear one another down.

          • bev says

            well said Mark O. after a long day at work. I have to help 2 kids with homework and take care of a baby. Hubby is tired too. I’d love to make this recipe every once in awhile but the prepackaged is convenient and we still get to eat healthy!

            Convenient does not mean lazy. anyone who has long hours at work… and on their feet a lot is not lazy. Kudos to everyone making moves to being healthy. Fresh or prepackaged it is still a better food choice to include into your meals. that’s the misconception. Some people think it’s hard to eat healthy… it’s not. there’s many ways to do it and make it convenient to any lifestyle. And when you do have time or energy…. fresh is the way to go! :)

          • Felicia Wilson says

            Thank you Mark O, in this day and age it seems as if empathy is low. I too have been diagnosed with chronic pain condition and have pain specifically in my hands, fingers, shoulders and legs. Let us all try harder to be kind.

          • Hero says

            Beautiful comment very encouraging rather than discouraging or negative! Also very true. Circumstances vary from individual to individual.

          • Shelli says

            Awesome comments Mark! I feel fresh is best and the food processor does make for easy clean up but as you said sometimes there is not an option for fresh prep.

          • Jo Gaoiran says

            I agree 100 percent People who are well don’t know what difficulties ill people have to endure!

          • Diana Stiles Fetterman says

            Well said. I have Erosive arthritis in my hands so chopping is very hard for me. I get tired of people making comments that we are lazy. Maybe when they get older they will realize how difficult it is if you don’t have full use of your hands.

          • Vita says

            I think I love you. Thanks for your comment on “Not being lazy. I use to enjoy cooking and would not be caught buying prepackaged food if I could do it myself. However, life took a turn and I suffer from chronic pain and standing in the kitchen to wash a dish takes a toll on me know. So, prepackaged means convenience now. Thanks

          • Janice says

            I agree. I have RA, LUPUS, fibromyalgia and etc. Had to learn it is okay to use pre-prepped food. I have always been a do it myself, fresh start to finish cook. Sometimes not able to do anything and will have to eat out or use pre-prepped food. Pre-prepped beats eating out. Try to not sound so boastful when making comments about your choice or method.

          • Kateri Holbert says

            I agree with your post 100%.

            Even if we do use pre-prepped food (and don’t need to for health reasons you listed) it is still better than going through the drive thru. TBH I never really learned to cook and have been self-teaching. I want to try new recipes, but get nervous about making some things. I might try the pre-prepped cauliflower rice first and then try making it on my own in the future.

      • Gwen says

        Yes! I purchased a bag of cauliflower rice from Costco yesterday and made the cauliflower fried rice recipe today, didn’t have peas, however it was amazingly tasty yum yum ?

      • Danita Miller says

        Except driving out of my way using the time I used to not grate my cauliflower to have my purchases from Sam’s club scrutinized over proving I purchased them. Plus I avoid stress but not going to that beautiful retail experience they provide

      • B T says

        Good for you. It took me less time to do this than you did waiting in line to buy the bag. And did you realize you paid 4x? Please don’t dis people that take the time to actually do things for themselves. Hey! Prime day was yesterday…did you stock up?

      • Sandy says

        If your watching your carb intake this is a great alternative to rice or pasta. I do a dish similar to shrimp and grits with it. So versatile, it will absorb any flavor you add to it.

      • Fisheye says

        This looks great. I’m going to try it tonight!

        In general you’re better off buying your food with as minimal processing as possible. Every step in processing is an opportunity to introduce food borne bacteria such as e-coli and listeria. Processed food loses nutrients through exposure of all those cut surfaces to air and heat required to attempt to create a clean processing environment. Moreover, more processing also inevitably means more using plastic. Go for the mess!

    • Carol says

      I have some cauliflower that I need to use up as I have an overzealous neighbour who brings me a cauliflower every week. I live in NZ and maybe we do things differently but I much prefer to make things myself.

      • Sue says

        look up Dr Berg, pizza base…. made with only 2 cups grated cauliflower (rice), 2 cups grated mozzarella cheese and 2 eggs… I pre cook, let cool and chop into pieces to use with cheese and dips instead of crackers…

      • Ollie Alexander says

        Carol you are so lucky to have neighbors like that. I taught my twin grandchildren to use a grater and they love it but they do the cleanup

    • Gavin says

      I got a head of cauliflower and needed to use it. Tried some of the store frozen brands and really liked it.
      Easy to do and freeze for later.

      • Jade says

        Super quick and easy and tastes great! I was pleasantly surprised as I didn’t think cauliflower would be this great as a rice substitute. I made a simple fried rice with garlic, brocolli, carrot and soysauce. Corn and peas would be good to add aswell.