How to Make Cauliflower Rice
Here’s how to make it with and without a food processor.
Lisovskaya/Getty Images
By Myo Quinn for Food Network Kitchen
Cauliflower rice is a deliciously light, low-carb alternative to regular rice, other grains or couscous. With a neutral flavor and toothsome texture, this versatile veggie is the perfect blank canvas for many flavors – and it's easy to make.
1. Trim the leaves.
Slice off and remove any leaves that are attached to the stem. Gently shave off any brown spots on the head of the cauliflower.
2. Trim the head into florets.
Place the cauliflower crown down onto your cutting board and trim the cauliflower into florets, cutting away as much stem as possible. You can save the trimmed stems and leaves for roasting – they’re edible and tasty.
3. Transfer the florets to a food processor in batches.
Overcrowding the food processor will result in unevenly-sized cauliflower rice. For a large head of cauliflower, you’ll want to work in three batches. Transfer the batches to a food processor fitted with a blade attachment.
No food processor? No problem. You can use a box grarter instead. Cut the cauliflower into quarters and carefully grate the crowns into a large bowl.
4. Pulse the florets.
Short pulses work best; a steady run will puree the cauliflower instead of turning it into rice. Pulse until the mixture is finely chopped and uniform and resembles couscous.
5. Wring out the excess water.
Transfer the cauliflower rice to a clean dishtowel, wrap up the rice and wring out all the excess moisture. It’s important to wring out as much as possible, because excess moisture makes the cauliflower rice limp and soggy.
6. Enjoy the raw cauliflower rice immediately.
You can enjoy cauliflower rice raw, but it’ll start to smell sulfuric as it sits, so eat it immediately in a crunch salad or salsa!
7. Or cook it.
Heat some olive oil in a large nonstick skillet over medium. Add the rice and season with salt, stirring occasionally with a wooden spoon until it’s golden brown around the edges.
Store cooked cauliflower rice for up to 5 days. It’ll keep in an airtight container in the fridge.
Now that you’re a pro at making cauliflower rice, we’ve rounded up a few of our favorite recipes for your future cauliflower rice adventures.
Cauliflower Fried Rice
Matt Armendariz
The cauliflower rice in this recipe becomes crispy, evoking real fried rice. That’s because you’ll bake the cauliflower rice in in the oven to dry it out before adding it into your skillet.
Healthy Sicilian Cauliflower Rice
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved
Meet a fluffy cauliflower rice pilaf that’s filled with plum raisins, lemon zest and pine nuts.
Tex-Mex Cauliflower Rice Salad
Pst, this hearty salad starts with a bag of pre-riced cauliflower, which you can buy at many supermarkets. Although you’re totally welcome to use your homemade cauliflower rice.
Baked Cauliflower Tots
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved.
Cauliflower rice is shaped into tater tots and breaded in crispy rice cereal as a crunchy gluten-free coating. A hot oven (and a little cooking spray) gets you a crackling exterior without deep frying.
Spiced Steak with Cauliflower Rice
RYAN DAUSCH
This cauliflower rice is cooked in the steak pan drippings along with stuffing-inspired flavors including celery, almonds, dried cranberries and garlic.
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