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
Print
Close up shot of a bowl of cauliflower rice for our How to Make Cauliflower Rice Tutorial
4.92 from 97 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

Ingredients

  • 1 large head cauliflower

Instructions

  • 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.

Video

Notes

*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. Nur Amira Zulkarnain says

    I made the cauliflower rice + brocolli + carrot. Cook it the traditional malay fried rice style with onion, garlic and chillies and it taste good when serve fresh with fried egg.

  2. Sue Wahl says

    Thank you for this information. Rather than going out to buy cauliflower rice, this is so much better. Especially since I have a head of cauliflower in my fridge waiting to be used, and happen to have a box grater too. Never too late to learn how to cook unprocessed food!!

  3. Igor says

    Thanks for the idea!
    Was very excited trying doing this instead of regular rice.
    I modified it of course: started as a regular risotto thing, fried shallots and garlic, wine, then cauliflower. Fried it nicely, added beef stock and served it with good old cheddar cheese (it was a side for sous vide rabbit)

  4. 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!

  5. 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?

  6. 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.

  7. 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 :)

  8. 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

  9. 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.

  10. 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?

  11. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

    • L Wiles says

      What were your results numbers wise? I would think the carrot and stuff are too high carb, no? Just curious for a relative.

    • April says

      I cook it in the steaming basket of the rice cooker with mixed vegetables. Add a piece of foil in the bottom of the basket. Add water to the pot and let it steam.

  12. 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.

  13. 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.

  14. 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!

      • Avatar for Dana @ Minimalist BakerSupport @ 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!

  15. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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”?

  16. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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 vegetable.my daughter is a biggggg fan of anything Mexican but hates cauliflower.

      • Avatar for Dana @ Minimalist BakerSupport @ 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.

          • Avatar for Dana @ Minimalist BakerSupport @ 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.

  17. 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.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  18. 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.

  19. 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?

  20. 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. :)

  21. 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 :)

  22. 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.

  23. 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!

  24. 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👍

      • Avatar for Dana @ Minimalist BakerSupport @ 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!!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

          • Avatar for Dana @ Minimalist BakerSupport @ 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!

          • Avatar for Dana @ Minimalist BakerSupport @ 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!

  25. 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!

  26. 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
    Craig

  27. 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.

  28. Lynda says

    Dana,
    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!

    Thanks,

    Lynda

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  29. 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.

  30. 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.

  31. 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.

  32. 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.

  33. 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.

  34. 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!

  35. 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!!

  36. 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.

  37. 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!

  38. 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!
    Cheers,
    Jeff

      • 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?

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  39. 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.

  40. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  41. 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

  42. 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.

  43. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  44. 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!

  45. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  46. AnneMarie says

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

  47. Christine Dutton says

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

  48. 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

  49. 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.

  50. 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.

  51. 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.