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A hand holds a spoonful of cooked cauliflower rice above a wooden bowl filled with more cauliflower rice, with dishes and condiments in the background.
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4.98 from 39 votes

Easy Cauliflower Rice Recipe

Light, versatile, and ready in minutes, cauliflower rice is the low-carb staple that makes grain-free cooking feel completely effortless. Keep a batch in your fridge for the week and you will always have a satisfying, vegetable-forward base ready for whatever you are making.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Sides and Salads
Cuisine: Traditional
Keyword: how to make cauliflower rice
Servings: 4
Calories: 91kcal
Author: Jessica Haggard

Ingredients

  • 4 cups riced cauliflower about 1 medium cauliflower, see notes for ricing technique
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
US Customary - Metric

Instructions

  • Rice the cauliflower with a food processor and grater blade attachment, box grater, or a knife.
    Overhead view of chopped cauliflower pieces in a food processor on a light-colored surface.
  • Heat the cooking fat in a skillet over medium-high heat until spitting hot, about 1-2 minutes.
    A white skillet on a stovetop containing melted butter that is starting to bubble and foam.
  • Add the cauliflower. Stir-fry 5-10 minutes, uncovered, until soft and al dente.
    A skillet filled with cooked riced cauliflower sits on a stovetop.
  • Season with salt and black pepper. Serve warm.
    A hand holds a spoonful of cooked cauliflower rice above a wooden bowl filled with more cauliflower rice, with dishes and condiments in the background.

Notes

Rice the cauliflower with the shredder disk of a food processor, a box grater, or chop into rice-sized pieces with a knife.
Use olive oil or coconut oil to make it dairy-free.
Cooking time does vary depending on the size of your rice and how much you cook at a time. Fresh cauliflower rice usually takes about 5 to 10 minutes. It will be soft, but not mushy. If you prefer a firmer texture, cook the cauliflower rice for less time; for a softer texture, cook it a bit longer. Adjust to your personal preference. 
Serve: Add it to stir-fries, burrito bowls, or just with lots of salt and butter as a side dish. Make cauliflower rice your own by adding garlic, onions, herbs, or even grated cheese for a more indulgent side dish.
Store: Keep it in an airtight container in the fridge for up to 4 days after cooking. To freeze, allow the rice to cool completely, then transfer into a freezer bag or container. Store cooked cauliflower rice in the freezer for up to 3 months.

Nutrition

Serving: 1cup | Calories: 91kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Sodium: 384mg | Fiber: 3g | Net Carbohydrates: 5g
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