How To Make Cauliflower Rice
Cauliflower rice is one of the easiest low-carb replacements for regular rice. It uses just a few simple ingredients and takes about 15 minutes from start to finish. The cauliflower is pulsed into small rice-sized grains, then gently cooked in butter and olive oil until tender.
This method keeps the texture light rather than mushy, making it a reliable base for stir fries, curries, grilled meats, or simple weeknight meals.
Ingredient Notes
- Cauliflower: Use fresh cauliflower with tight, compact florets and no dark spots. Fresh cauliflower has the best texture and flavor.
- Butter and Olive Oil: Butter adds a rich, savory flavor while olive oil brings a lighter, slightly fruity note. Using both together gives the cauliflower rice a more balanced flavor than using just one fat on its own.
- Salt: Cauliflower has a mild flavor, so seasoning properly is important. Add salt while cooking and adjust at the end to taste.
Expert Tips
Use a Food Processor if You Have One
A food processor is the quickest and easiest way to make cauliflower rice. If your processor has a grater attachment, use that. It produces the most rice-like texture and keeps the grains separate.
If you do not have the grater attachment, the regular blade will still work. Pulse the florets in short bursts and scrape down the sides so everything processes evenly. If you do not have a food processor, you can also use a large grater to grate the cauliflower by hand.
Avoid Adding Liquid When Cooking
Cauliflower naturally releases moisture as it cooks, so there is no need to add water or other liquid. Adding extra liquid will make the cauliflower rice wet and soft rather than light and fluffy.
Stir Occasionally While Cooking
Spread the cauliflower rice evenly in the pan and stir it every couple of minutes while it cooks. This helps it cook evenly and prevents any areas from sticking or overcooking.
How to Store
Store cooked cauliflower rice in an airtight container in the refrigerator for up to 3 days. Let it cool completely before storing so excess moisture does not build up in the container.
Cauliflower rice freezes well. Portion it into freezer bags or small containers so you can take out only what you need. Press the bags flat to remove excess air and freeze for up to 3 months.
For easier use, you can freeze it in portion-sized bags and transfer one to the refrigerator the day before you plan to use it so it thaws gradually.
How to Reheat
Reheat cauliflower rice in a sauté pan over medium heat, stirring occasionally until warmed through. This helps remove any excess moisture and keeps the texture light.
You can also reheat it in the microwave for 1–2 minutes, stirring halfway through so it heats evenly.
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How To Make Cauliflower Rice
Ingredients
- 5.3 oz cauliflower
- ½ tbsp butter
- ½ tbsp extra virgin olive oil
- salt to taste
Instructions
- Cut the cauliflower into florets, wash them well, and drain thoroughly in a colander.
- Add the florets to a food processor and pulse until they resemble rice sized grains. Do not overprocess.
- Heat a nonstick pan over medium heat and add the butter and olive oil. When melted, add the cauliflower rice and season with salt. Mix well.
- Spread the cauliflower rice evenly in the pan, reduce the heat to low, and cover with a lid. Cook for 7–8 minutes until tender, lifting the lid every 2 minutes to stir and prevent sticking.
- Once the cauliflower is tender and evenly cooked, remove it from the heat and serve immediately.
I had made some of your butter chicken last night and was going to look for a Cauliflower rice recipe today and lo and behold you upload a Cauliflower rice recipe! Thanks will definitely have tonight with your awesome butter chicken!
This method is much easier than cooking first and you’re right, the boiled or steamed method leaves a very wet mushy rice. Yuck! Thanks for the awesome recipes. I’m loving them all!
Which food processor do you have?
I use this one https://www.amazon.in/Philips-Collection-HR7629-90-Processor/dp/B00FMNHCJ2/ref=sr_1_2?ie=UTF8&qid=1546880350&sr=8-2&keywords=philips+food+processors
Hello! I’m writing you from germany. My son and I started a few days ago with keto Food. He found you on YouTube. Forget all the books we have bought about the keto diet 🙂 You are such a great inspiration, every day! Thank you so much! We will keep watching you and hopefully loose a lot of weight. Greetings from Silika and Johannes
Hello, I would like to know how many grams is this recipe?
Depends on the weight of the cauliflower you buy.
We make so many of Sahil’s recipes that I have to have cauliflower rice ready to go almost every day. When cauliflower heads are on sale, I buy and shred them ALL up at one time to save money and minimize kitchen mess with the food processor. Divide them up and freeze flat in ziploc bags. Then the cauliflower “rice” is just as convenient as grain rice is.
Halos up!!! Your recipes are Sooo good!!! Thank you!!! I sauteed some cumin seed, a few clove, a piece of cinnamon stick and a bay leaf in the butter and olive oil before adding the cauliflower and then pulled out before serving with your Chicken Jalfrezi recipe the other night. WoW! My husband I loved it. Today I used the left over “rice” for your Chicken Fried Rice for lunch! So yummy!!!
Thank you, glad you dig the recipes.
Hi Sahil can you suggest the veg Keto Curry for this cauli rice
You can use my Vegan thai curry or even my paneer makhanwala
Can this recipe be used for a weekly meal prep and stored in the fridge?
Absolutely!
You are an angel.I hv started Keto diet since 3 days and got bored of eggs and non veg.I am crazily watching all ur videos and loving it especially the Indian and Italian recipes of fake pasta.It looks awesome.I m making dosa tomorrow.All credit to u????????
I’ve found that dry roasting my cauliflower on a pan after blitzing really helps with the texture. I’ve made a basic egg fried rice this way and the texture didn’t change too much.
I tried making cauliflower rice using your recipe, and it turned out fantastic! The tips on seasoning really made a difference. Can’t wait to use it in my next stir-fry! Thanks for sharing!
I’m so glad to hear that!!
I’ve been looking for a low-carb alternative to rice, and this cauliflower rice recipe looks fantastic! I love how you included tips for seasoning it. Can’t wait to try it out tonight! Thank you for sharing!
awesome! hope you enjoyed it.
I tried making cauliflower rice for the first time using your recipe, and it turned out amazing! The tips on squeezing out excess moisture really made a difference. Can’t wait to try it with different seasonings next time. Thanks for sharing!
awesome! I’m so glad to hear that!
I can’t believe how easy this recipe for cauliflower rice is! I’ve been looking for a low-carb alternative, and this is perfect. Thanks for the tips on seasoning and cooking – I can’t wait to try it with my next meal!
My pleasure
I’ve been looking for a healthier alternative to regular rice, and your cauliflower rice recipe looks perfect! I love how you explain each step, making it so easy to follow. Can’t wait to try it out! Thanks for sharing!
My pleasure!
I tried this cauliflower rice recipe and it blew me away! The texture was perfect, and it was so easy to make. I love how versatile it is too—perfect with any dish. Thanks for sharing such a great alternative to regular rice!