This fluffy, grain-free cauliflower rice is an incredibly versatile side dish that’s simple to make. It’s a fantastic low-carb alternative to traditional rice, perfect for soaking up delicious sauces.
Key Ingredients & Substitutions
- Cauliflower: Fresh is best for texture. Frozen cauliflower can be used in a pinch, but thaw and pat it very dry first.
- Olive Oil: A good quality olive oil adds flavor. Avocado oil or coconut oil work too.
- Garlic Powder: Adds a gentle aromatic flavor. Fresh minced garlic can be used, add it a minute or two after the cauliflower.
- Salt & Pepper: Essential for seasoning. Adjust to your taste.
Ingredients
Main
* 1 large head cauliflower (about 2 lbs)
* 1 tablespoon olive oil
Spices
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
How Much Time Will You Need?
- Total Time: 15-20 minutes
- Prep Time: 5-7 minutes
- Cook Time: 10-13 minutes
- Servings: 4
- Tools Needed: Food processor (or box grater), large skillet
Step-by-Step Instructions
1. Prepare the Cauliflower
Start by washing and drying your cauliflower thoroughly. Remove the green leaves and cut the cauliflower into florets. You want pieces small enough to fit comfortably into your food processor.
2. “Rice” the Cauliflower
Place the cauliflower florets into your food processor. Pulse a few times until the cauliflower breaks down into small, rice-like pieces. Be careful not to over-process, or it will become mushy. If you don’t have a food processor, you can use a box grater on the large holes.
3. Sauté the Cauliflower Rice
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the riced cauliflower to the pan. Spread it out evenly in a single layer.
4. Season and Cook
Sprinkle the garlic powder, salt, and pepper over the cauliflower rice. Stir well to combine. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender-crisp. You want it cooked through but still with a slight bite, not mushy.
Storage Instructions
Store leftover cauliflower rice in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. You can also freeze cooked cauliflower rice for up to 1 month.
Frequently Asked Questions (FAQ)
- Can I make cauliflower rice without a food processor? Yes, you can use a box grater to grate the cauliflower into rice-like pieces.
- How do I prevent my cauliflower rice from getting mushy? Don’t over-process it in the food processor, and avoid overcooking it in the pan. You want it tender-crisp.
- Can I add other seasonings to my cauliflower rice? Absolutely! Try adding turmeric, cumin, paprika, or fresh herbs like parsley or cilantro.
- Is cauliflower rice good for meal prep? Yes, it’s excellent for meal prep! You can cook a large batch and use it throughout the week.
- What can I serve with cauliflower rice? It’s a great substitute for traditional rice in stir-fries, curries, as a base for bowls, or simply as a low-carb side dish for any meal.
- Can I use frozen cauliflower? Yes, but thaw it completely and pat it very dry with paper towels before ricing and cooking. This helps prevent excess moisture.