Follow these 3 easy steps to make cauliflower rice, a healthy low-carb alternative to rice. Not only is it low-carb and packed with nutrients, but it's also incredibly versatile and easy to make. Plus, with three different variations to choose from, you'll never get tired of this tasty side dish!
Spanish cauliflower rice, cilantro lime cauliflower rice, cauliflower rice with sautéed peppers and herbs--here are 3 easy steps to make it that you can season the way you like!
What is cauliflower rice?
Cauliflower rice, cauliflower couscous--what you call it doesn't really matter. It's simply raw cauliflower finely chopped in a food processor, or grated by hand, until it has the consistency of rice or couscous.
It takes only a few minutes to cook and you can combine it with a variety of herbs or vegetables to enhance the flavour. It provides a surprisingly delicious alternative to rice for those who are avoiding grains.
With only 25 calories per 100 grams (as compared to 140 calories for the same amount of rice) it's a healthy low-carb alternative suitable for paleo diets. Not only that, but cauliflower is packed full of nutrients and is a particularly good source of Vitamin C.
3 easy steps to make cauliflower rice
1. Chop a head of cauliflower into florets.
2. Pulse them in a food processor.
3. Freeze for later or cook right away.
Simply add the riced cauliflower to a skillet in which you've heated a tablespoon of oil, stir to coat, let it dry out a little, then cover and let it cook for 5 minutes or so or until it's tender and no longer tastes raw.
Season with sea salt (smoked salt is particularly good) and pepper and serve.
Try it with a squeeze of lime juice and some chopped cilantro.
Make it Spanish-style with shallots, garlic, tomato paste and cherry tomatoes!
Or sauté chopped bell peppers and herbs in the skillet before adding the cauliflower. So easy and so delicious!
Once I discovered these 3 easy steps to make cauliflower rice, I began serving it with several of our favourite chicken dishes that I had previously served with Thai Coconut Rice. Replacing a high-carb with a low-carb is always fine by me, especially when it tastes as good as this!
How to store cauliflower rice
Treat cauliflower rice as you would regular rice. Store it in a covered container in the fridge.
It also freezes well. Just chop it finely in a food processor or grate it by hand, store it in an air-tight container and pop it in the freezer for one of those busy weeknight dinners.
When I find cauliflower on sale, I buy a few heads, process it and freeze it in 2-cup portions.
Have fun creating your own flavour combinations!
More healthy side dish recipes to try
3 Easy Steps to Make Cauliflower Rice
- 1 large head cauliflower
- 1 tablespoon oil
- sea salt and pepper to taste
Cilantro Lime Cauliflower Rice
- 1 - 2 tablespoon finely chopped cilantro
- 1 tablespoon freshly squeezed lime juice
OR Cauliflower Rice with sautéd peppers and onions
- 1 - 2 green onions, or fresh herbs, finely chopped
- ¼ - ½ cup bell pepper finely chopped
- sea salt and pepper, to taste
OR Spanish Style Cauliflower Rice
- 1 med shallot, finely minced
- 1 clove garlic, finely minced
- 2 tablespooons tomato paste
- 2 tablespoons water
- 2 tablespoons cilantro leaves. finely chopped
- 1 cup cherry tomatoes, halved
- Remove leaves and tough inner core from cauliflower with a sharp knife.
- Roughly chop cauliflower into florets and place in food processor.
- Pulse until it has the consistency of rice or couscous.
- Freeze for later use at this point or cook, as follows:
- Heat oil in a skillet with a lid over medium heat.
- Add cauliflower, stir to coat with oil and release some of the moisture.
- Cover and cook for up to 5 minutes or until cauliflower is tender and no longer tastes raw.
- To make Cilantro Lime Cauliflower Rice: Add cilantro and lime juice and cook for a minute or two more without a lid.
- OR If using the bell peppers and onions , sauté these in the skillet first before adding the cauliflower. Cook until cauliflower is tender and no longer tastes raw.
- OR to make Spanish style, sauté 1 medium shallot in 1 teaspoon oil until transparent, add 1 clove minced garlic, 2 Tbsp. tomato paste, 2 tablespoon water (or just enough to thin the paste). Add cauliflower and cook over medium heat until liquid is absorbed and cauliflower is tender. Remove from heat. Add 2 Tbsp. minced cilantro, 1 cup halved cherry tomatoes and serve immediately.