How to make Cauliflower Rice (or “riced cauliflower”) at home.
Cauliflower Rice is a great, low-carb alternative to rice in your meals. There are several ways that you can make this side dish, but I find that roasting it gives it the best flavor and texture.
Alternatively, you can simmer it in water and drain it when it is finished, but it has a much softer texture and holds a great deal of moisture that way.
Roasting the cauliflower rice gives it an almost nutty taste and it keeps a firmer texture, much more like grain rice.
How Do You Use This?
I use cauliflower rice (or riced cauliflower) as a substitution for any recipe that calls for rice if I want a low-carb and grain-free alternative.
To make the cauliflower rice, you will need:
- cauliflower
- ghee (or coconut oil)
- sea salt
- knife
- food processor
- baking sheet
- parchment paper or a silicone mat
To begin, preheat your oven to 425 degrees.
Cut the florets from your cauliflower head, discarding the hard stems.
You will use your food processor to “rice” the cauliflower. You can do this one of two ways.
First, you can use the grater attachment and grate the florets. Or, you can use the blade attachment and pulse the cauliflower florets until it is a rice consistency.
If using the grater method, you may get a few longer pieces in the “rice.” If you use the blade, you’ll want to work in batches. Choose the method you prefer.
Put the riced cauliflower in a bowl and drizzle it with melted ghee and sprinkle with some sea salt. Stir to combine.
Spread the “rice” out on a lined baking sheet.
Bake the cauliflower for 20 to 25 minutes, or until the cauliflower just begins to get the slightest touches of golden here and there. Stir the cauliflower half way through baking.
Season and serve as you like.
This version of Cauliflower Rice is very light and fluffy, making it a great replacement for rice in many recipes.
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Homemade Cauliflower Rice
Instructions
- To begin, preheat your oven to 425 degrees.
- Cut the florets from your cauliflower head, discarding the hard stems.
- You will use your food processor to "rice" the cauliflower. You can do this one of two ways: First, you can use the grater attachment and grate the florets. Or, you can use the blade attachment and pulse the cauliflower florets until it is a rice consistency. If using the grater method, you may get a few longer pieces in the "rice." If you use the blade, you'll want to work in batches. Choose the method you prefer.
- Put the riced cauliflower in a bowl.
- Drizzle in the melted ghee and sprinkle with the sea salt.
- Stir to combine.
- Spread the "rice" out on a lined baking sheet.
- Bake the cauliflower for 20 to 25 minutes, or until the cauliflower just begins to get the slightest touches of golden here and there. Stir the cauliflower half way through baking.
- Season and serve as you like or add it to a dish as a rice replacement.
Video
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
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