Simple Everyday Cauliflower Rice

Cauliflower rice is the perfect substitute for white rice. You can start with this basic recipe and adjust it to your liking.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 96kcal

1 medium head cauliflower or 4 cups (1 pound) of raw riced cauliflower
2 tablespoons avocado oil
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
1 tablespoon fresh garlic minced

Trim the cauliflower and coarsely chop it. Place the chopped cauliflower in your food processor and process, in a few batches if needed, until it has the texture of rice. You should have about 1 pound of riced cauliflower, which is about 4 cups.
In a large skillet, heat the oil over medium-high heat for about 2 minutes.
Add the cauliflower, salt, and pepper. Cook, stirring constantly, until almost tender, about 4 minutes.
Add the garlic and cook, stirring, until tender, 1 more minute.
Remove immediately from the heat and serve.

Variations: You can cook the cauliflower in flavorful olive oil instead of neutral avocado oil. You can also cook it in butter, and when it's done, take it off the heat and mix in two tablespoons of grated parmesan and a pinch of dried thyme.
Try not to overcook the cauliflower. You don't want it raw, but you don't want it mushy, either. It should have a "bite," much like al-dente pasta. So make sure to remove it from the heat as soon as it's no longer raw.
You can use packaged riced cauliflower, fresh or frozen. There's no need to thaw it first if using frozen.
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them, covered, in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months. Reheat them in the microwave directly from frozen.