Cauliflower Rice is the perfect low-calorie, low-carb, nutritious substitute for regular rice that you can use in a variety of recipes.
If you’re looking for the perfect Side Dish that you can serve with practically any dinner, this homemade Cauliflower Rice is an excellent alternative to White or Brown Rice.
Sabrina’s Cauliflower Rice Recipe
If you need to lower your carb intake, but don’t want to give up rice, then Cauliflower Rice is a natural choice. It’s easy to make, low in calories, and gives you a serving of vegetables in every scoop. Its fluffy texture and versatile flavor is a great alternative for anyone on a keto diet, or if you’re cooking for someone with diabetes. Use in favorite recipes like Chicken and Rice Soup or Chicken and Rice Casserole. I’ve also included Instant Pot and microwave versions of this recipe below.
Recipe Card
Ingredients
- 1 large head cauliflower , cut into 3 inch chunks
- 2 tablespoons olive oil
- 1/2 yellow onion , minced
- 1/2 teaspoon kosher salt
- parsley , for garnish
Instructions
- Add the cauliflower to your food processor and pulse until it looks like couscous or short-grain rice and is uniform in size (if large chunks are just not getting cut down then remove them and process them separately).
- Add the olive oil to a skillet on medium heat then add the onions and cook for 3-4 minutes until translucent, stirring often.
- Add the salt and the cauliflower, stirring constantly and cooking for 8-10 minutes until softened before garnishing with parsley and serving.
Nutrition
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Chef’s Note
The easiest way to break the cauliflower into pieces is with a food processor. However, if you don’t have a food processor, you can simply chop the florets by hand, or use a box grater to get the same grain-like consistency.
Table of contents
Can this be made ahead of time?
Yes, but if you do cook it beforehand, make sure not to freeze it, otherwise it’s texture will change. Reheat following the directions in the How to Store section.
How to Store
- Serve: After cooking, don’t leave out at room temperature for more than 2 hours.
- Store: Let the leftovers cool and transfer to an airtight container or resealable plastic bag. The recipe can stay good in the fridge for up to 4 days. To reheat, use the microwave, steam it, or warm on the stovetop over medium-low heat.
- Freeze: Unfortunately if cooked, it won’t freeze well. You can, however, freeze the riced cauliflower before cooking. Lay out on a baking sheet and place the pan in the freezer for 1-2 hours. Once the rice is hardened, you can transfer it to a freezer-safe container and store it for up to 2 months.
Alternative Cooking Methods
Instant Pot
For this cooking method, start by processing the florets into rice-sized pieces. Then add the pieces to your pressure cooker with salted water or chicken broth.
- Stir the cauliflower and liquid ingredients. Then seal the instant pot lid.
- Set to manual and cook at high pressure for 1 minute.
- Then do a quick release of pressure.
- Open the pressure cooker, fluff with a fork, and garnish with parsley before serving.
Microwaved
You can also make this dish in the microwave. Start by cutting the florets down into rice-sized pieces.
- Place in a microwave-safe glass bowl with a damp paper towel over the top.
- Then microwave for 5 minutes or until tender.
- Let the bowl sit for 1 minute after the cooking time.
- Then fluff the rice and add parsley and any other seasonings that you’d like before serving.
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