How to Make Cauliflower Rice
Prep
7 mins
Cook
3 mins
Servings
4
Difficulty
Easy
Let me share one of my go to recipes that's become a staple in my kitchen. Cauliflower rice is incredibly quick to whip up, ready in just ten minutes total, and honestly one of the easiest ways to sneak more vegetables into your meals. What I love most is how versatile and budget friendly it is. Cauliflower is packed with vitamin C and fiber, so you're getting serious nutritional benefits without any of the guilt. Whether you're looking to cut carbs or simply want a lighter side dish, this simple recipe delivers real flavor with minimal fuss.
Ella x
Ingredients
- 1 mediumcauliflower
- 1 teaspoonextra-virgin olive oil
- ½ cupchopped scallions
- 1juice of ½ lime
- 1sea salt and freshly ground black pepper
Detail level
Instructions
- 1
Make sure your cauliflower is fully dry. Chop the cauliflower into large pieces. You can include the cores, but discard the leaves or save for another use. Place the cauliflower pieces in a food processor and pulse until it has the texture of rice. Work in batches if necessary and don’t over process or it will get mushy. Use in any recipe that calls specifically for riced cauliflower. Continue following that recipe’s instructions.
- 2
If you plan to serve your cauliflower as a side dish or use it in place of regular rice, I recommend lightly cooking it and seasoning it to take off the raw bite. In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the scallions and cauliflower and sauté until heated through, about 3 to 5 minutes. Season with salt, pepper, and a squeeze of lime juice to help remove any bitterness from the raw cauliflower.
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