Recipe courtesy of Kardea Brown

Cauliflower Rice

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1 medium head cauliflower

1/2 teaspoon ground cumin

1/2 teaspoon paprika

Pinch of cayenne pepper

1 teaspoon olive oil

2 cloves garlic, minced

1 shallot, finely chopped

1/2 cup chopped scallions

1/2 cup finely chopped fresh cilantro

Sea salt and freshly ground black pepper

Juice of 1/2 lime


  1. Make sure the cauliflower is completely dry, then chop into large pieces; you can include the core, but discard the leaves.
  2. Put the cauliflower pieces in a food processor with the cumin, paprika and cayenne; pulse everything together until it is the texture of rice. Work in batches if necessary and don't over process or it will get mushy.
  3. In a large skillet, heat the oil over medium heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add the cauliflower mixture and cook until heated through, 3 to 5 minutes. Transfer to a serving dish and toss in the scallions and cilantro. Season with salt and pepper and add a squeeze of lime juice to help remove any bitterness from the cauliflower. Serve warm.