Reading Time: 3 minutesWhen you give up grains in your diet, finding a comparable replacement can be difficult — that is, until you make this easy cauliflower rice.
I was skeptical at first, because I thought nothing could replace authentic starchy carbs, but this easy cauliflower rice is amazing and does satisfy those carb cravings. It’s light and fluffy, simple to make, and can absolutely replace any rice or couscous as a side dish, hot or cold.
Cauliflower rice is surprisingly grain-like. It’s also tender and has the right amount of chew. It can also be eaten raw and used as cooked grains in salads like tabbouleh, or served as a side dish for stir-fry, curry, or as a filling for stuffed peppers. Grocery stores often carry raw cauliflower rice in bags, which makes it easy if you’re short on time.
Easy Cauliflower Rice
When you give up grains in your diet, finding a comparable replacement can be difficult — that is, until you make this easy cauliflower rice.
Ingredients
- 1 small cauliflower head cut into large pieces
- 2 Tbsp coconut oil, avocado oil, or fat of choice
- 1 small onion finely chopped
- 1-2 Tbsp butter optional
- Salt and pepper to taste
Instructions
-
Add the chopped cauliflower florets into a food processor fitted with the chopping blade. Don’t fill the food processor more than half full. If necessary, process in two batches.
-
Pulse the cauliflower in one-second pulses until it has completely broken down and resembles rice grains. (Don’t over pulse or the cauliflower will turn into mush.)
-
Heat a twelve-inch pan over medium heat until hot. Add your cooking oil of choice and when the oil is hot, toss in the onions.
-
Cook the onions, stirring frequently, until they are translucent, about 4-5 minutes.
-
Add the riced cauliflower to the pan and stir well.
-
Season the cauliflower with salt and pepper.
-
Cover the skillet and cook the cauliflower for 5-10 minutes until softened, stirring every few minutes.
-
Add the butter to the cauliflower rice and stir until it’s melted and distributed throughout the rice. (This step is optional.)
-
Add more salt and pepper to taste.
Recipe Notes
Once made, your easy cauliflower rice can be stored in the refrigerator for up to a week. It can also be sealed in airtight containers or bags and frozen for up to three months. Planning ahead and stocking your freezer with your cauliflower rice makes dinner even easier. All you have to do is thaw it on the counter for a few minutes before cooking.
She enjoys traveling around the world with her husband, exploring as many places and local food dishes as possible. Shannon feels that eating a country’s specialty food not only connects you to the culture, it also ensures you’re eating fresher and more local, too.
You can follow Shannon’s travels and art on Instagram.
