- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 2 tbsp
- ½ tsp
- ¼ tsp
Process
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Remove the leaves and core from the cauliflower. Cut the cauliflower into small florets.
Working in batches, pulse the cauliflower florets in a food processor until they resemble rice grains, about 10–15 pulses. Do not over-process or it will become mushy.
If you don't have a food processor, grate the cauliflower on the large holes of a box grater.
Heat olive oil in a large skillet over medium heat. Add the riced cauliflower and cook, stirring occasionally, for 5–7 minutes, until tender but not mushy.
Season with salt and black pepper. Taste and adjust seasoning. Serve hot.
Kitchen notes
Kitchen notes
- The biggest mistake is over-processing the cauliflower; pulse just until it looks like rice. If you don't have a food processor, grating works well.
- For a drier texture, after ricing, spread the cauliflower on a clean kitchen towel and pat dry to remove excess moisture before cooking.
- Do not overcrowd the pan; cook in batches if necessary to ensure the cauliflower fries rather than steams.
Substitutions
- olive oil→any neutral oil like avocado or grapeseed
- fresh cauliflower→frozen cauliflower rice (no need to thaw, but cook a bit longer)
Storage & reheating
Store leftover cauliflower rice in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat until heated through, or microwave in 30-second intervals. For longer storage, freeze in a freezer-safe bag for up to 3 months; thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Can I use frozen cauliflower rice instead of fresh?
Yes, frozen cauliflower rice works well. You don't need to thaw it first, but you may need to cook it a few minutes longer to evaporate the extra moisture. Start by heating it in a dry skillet to release water, then add oil and season.
Why did my cauliflower rice turn out mushy?
Mushy cauliflower rice usually happens from over-processing in the food processor or from overcrowding the pan. Pulse the florets just until they resemble rice, and cook in a single layer so they sauté rather than steam. Also, salting too early can draw out moisture and make it soggy.
How do I make cauliflower rice without a food processor?
You can grate the cauliflower on the large holes of a box grater. Cut the head into quarters, then grate each piece, avoiding the core. This method gives a slightly coarser texture but works perfectly.
Can I make cauliflower rice ahead of time?
Yes, you can rice the cauliflower up to 3 days in advance and store it in an airtight container in the fridge. You can also cook it ahead and reheat. For best texture, cook it just before serving.
How do I prevent cauliflower rice from being watery?
After ricing, spread the cauliflower on a clean kitchen towel and pat dry to remove excess moisture. When cooking, use high heat initially to evaporate water quickly, and avoid covering the pan. If using frozen, thaw and squeeze out excess water before cooking.
What can I serve with cauliflower rice?
Cauliflower rice is a great low-carb substitute for regular rice. Serve it with stir-fries, curries, grilled meats, or use it as a base for burrito bowls. You can also mix in herbs, spices, or grated cheese for extra flavor.
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