How to make Homemade Cauliflower Rice (4 ways)

Riced cauliflower on a silver plate with a chopped parsley garnish with a spoon and napkin on the side.

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How to make Homemade Cauliflower Rice (4 ways)

Read my complete guide on how to make homemade cauliflower rice - 4 different ways, with and without a food processor. Included are some tasty variations for to use this low-carb rice substitute.

Prep Time10

Cook Time5

Total Time15

Course: Sides

Cuisine: American

Diet: Gluten Free, Vegetarian

Method: Stove top

Special Diet: AIP, Keto, Low-Carb, Paleo, Whole30

Servings: servings

Calories: 96kcal

Author: Tracey Hatch-Rizzi

Ingredients

To make the riced cauliflower

1 head cauliflower
water optional for using the blender method

Easy cauliflower rice recipe

4 cups riced cauliflower about 1 medium head, riced - see below for preparation methods
2 tablespoons olive oil
1 teaspoon sea salt or kala namak black salt - read about Kala Namak
¼ teaspoon black pepper or adjust to taste. Omit for AIP

US Customary - Metric

Instructions

Prepare the head of cauliflower

Wash and trim the head, trimming off any brown spots from the florets.
Cut the head in half and remove the woody center. You can also cut the head into quarters and then cut out the center.
Cut the large florets into smaller pieces if you're using a food processor, blender or are cutting by hand. Otherwise, leave them in larger pieces if grating.

Food processor method

If using the S blade, place the florets in the food processor and pulse until they're chopped into fine pieces. It may be better to work in batches to produce more uniform 'grains'.
If using the grater attachment, turn on the food processor and feed the florets through the tube. Depending on the capacity of the processor and size of your head, you may need to empty the bowl a couple times.

Using a box grater or cheese grater

Cut the florets into large or medium-sized pieces and grate on the side with the large-sized holes.

Using a blender

Without water: working in batches, add about 2 cups of florets to the blender and pulse until small pieces are formed.
With water: add 2-3 cups of florets to the blender and pour in just enough water to immerse them. Pulse until they resemble grains of rice, then strain. Remove extra moisture by squeezing the 'rice' with a paper towel after blending.

Using a knife

Using a large chef's knife, chop the prepared florets into tiny pieces.

Easy cauliflower rice recipe

Process a head of cauliflower using a food processor, box grater, chef's knife or use pre-made or frozen riced cauliflower
Heat the olive oil in a large skillet.
Add the riced cauliflower, salt and pepper (if using).
Sauté for about 5 minutes, uncovered, until soft (if using frozen cauliflower, add a few more minutes).
Adjust salt and pepper to taste.

Notes

See post for delicious cooking variations, storage and freezing instructions.

Nutrition