How To Make Cauliflower Rice

  • Author: Iosune
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Main Dish, Side Dish, How To
  • Cuisine: American

Cauliflower rice is a great alternative to brown or white rice and can be used to make any recipe that calls for rice. It’s so tasty and easy to make.

A small picture of a bowl with homemade cauliflower rice
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  • 1 large head of cauliflower¬†

Optional ingredients:

  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper


  1. Wash the cauliflower, remove the outer leaves and the stem and cut it into small pieces. 
  2. Place the cauliflower florets in the food processor and blend until you get a consistency or texture similar to rice. If you don’t have a food processor, cut the cauliflower into 4 pieces and use a box grater instead (the medium-sized holes or the side used to grate cheese). You could also use a regular blender, but don’t over-blend or you’ll get a cauliflower paste. Cauliflower rice can be eaten raw or used to make salads or all kinds of raw vegan recipes. However, I prefer to eat it cooked as it’s easier to digest and much more flavorful.
  3. You could cook the fried rice just by itself in a skillet, but I prefer to add some ingredients to make it taste amazing, like oil, salt and pepper.
  4. Just add some oil to the skillet and when it’s hot, add the cauliflower rice, salt, and pepper, stir and cook over medium-high heat for about 5-10 minutes or until it’s cooked, stirring occasionally. I usually cook it until it starts to golden brown. Water and vegetable stock can be used instead of water.
  5. Serve immediately or keep leftovers in an airtight container in the fridge for 3-5 days or in the freezer for 1-2 months. Use it to make all kinds of recipes that call for rice, like cauliflower fried rice, vegan cauliflower fried rice or cauliflower rice risotto.


  • Some people use the grater attachment to grate the cauliflower into rice when use the food processor, but I don’t. I think it’s not necessary, but it’s up to you.
  • I usually discard the outer leaves and also the stem, but you can also use the stem if you want, just keep in mind you’ll probably need to blend it longer.
  • Add any spices and herbs you have on hand.
  • You can cover the skillet while you’re cooking your cauliflower rice, that way you’re steaming it and will save some time, but I don’t do this, because the texture is more crispy and less mushy if you don’t cover it.
  • To avoid a mushy consistency, use a large skillet and remove the excess water from the cauliflower after you wash it with a kitchen towel.
  • Feel free to keep the raw or uncooked cauliflower rice in an airtight container in the fridge (for 3-5 days) or in the freezer (for 1-2 months).


  • Serving Size: 1/4 of the recipe
  • Calories: 83
  • Sugar: 5 g
  • Sodium: 210 mg
  • Fat: 3,7 g
  • Saturated Fat: 0,5 g
  • Carbohydrates: 11,2 g
  • Fiber: 5,3 g
  • Protein: 4,2 g