This post may contain affiliate links. Please read our disclosure policy.
Learn how to make cauliflower rice in minutes using my top tips and either a box grater or a food processor. Light, fluffy, and low-carb, it’s a quick and easy side dish or addition to stir-fries and more.

I have been a fan of cauliflower rice for years now. It’s a healthy, gluten-free, and low-carb alternative to traditional rice. I often use it in my daily recipes. After experimenting with it for so long, I am sharing my top tips for making cauliflower rice with either a box grater or a food processor.
Cauliflower rice is named as such because it resembles grains of rice after being grated or pulsed in a food processor. It’s quick to prepare and cook, making it a convenient and healthy option for busy days.
I often season it with salt and pepper, but you can use your favorite spices. Easy to customize, it fits perfectly in a variety of various dishes, from stir fries to burrito bowls. You can also use it as a simple side dish or meal prep and freeze it.

Watch how to make it
Ingredients

- Cauliflower head: Cauliflower is low in calories, high in fiber, and incredibly versatile. Choose a firm cauliflower head that is heavy for its size. Make sure it has no brown spots or blemishes.
- Tools: You will need either a food processor or a box grater (cheese grater).
- To season: Season with salt, pepper, olive oil, or your favorite spices that match the dish you are making. Garnish with lemon juice, parsley, cilantro, or other fresh herbs.
See the printable recipe card below for full information on ingredients and quantities.
How to make cauliflower rice
Prep the cauliflower: Remove the greens and stem from the cauliflower. Cut the head into more manageable pieces—if using a food processor, you can cut it into smaller florets; if using a grater, chop it into large chunks.
Make cauliflower rice: Place the cauliflower florets in a food processor and pulse 8-10 times until the cauliflower has a rice-like texture. Work in batches and avoid overprocessing to prevent a mushy texture.

Alternatively, you can also use a cheese grater (whether a flat grater or a box grater) with medium-sized holes (like those for cheese) to grate the cauliflower into rice-sized pieces.

Cook the cauliflower rice: I love to cook the cauliflower rice simply with salt, pepper, and oil and garnish with parsley. You can adjust the flavor and taste based on your recipe. Or you can add it raw directly to your stir-fries or other recipes.

Heat the olive oil in a large skillet over medium heat. While it heats, press the raw cauliflower rice with a paper towel to absorb any moisture, which can prevent it from becoming soggy during cooking. Then, sauté it for 2-3 minutes, stirring occasionally, before adding the salt and pepper.
Finally, cover the pan and let it steam for 5–7 minutes, stirring occasionally, until the cauliflower is tender but not mushy. Then, garnish with parsley and serve right away!

Serving suggestions
Cauliflower rice is a versatile side dish and an excellent substitute for regular rice in your favorite recipes. Try it in Chicken Stir Fry, Beef Stir Fry, Shrimp Fried Rice, or a Veggie Burrito Bowl for a healthy twist!
You can also enjoy it as a side, alone or with other vegetables, for roasted chicken, grilled fish, or sautéed tofu. I also love it as a soup topping—sprinkle some over your serving and enjoy!
More cauliflower recipes
If you try making cauliflower rice, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

How to Make Cauliflower Rice
Equipment
- Food Processor – OR –
Ingredients
- 1 head cauliflower large
- 2 Tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
Using a food processor
- Remove the leaves and stem of the cauliflower head and cut it into chunks.
- Working in batches, place the florets in a food processor.
- Pulse 8-10 times until the cauliflower resembles rice. Don't overprocess it.
Using a cheese grater
- Remove the leaves and stem of the cauliflower head and cut it into manageable chunks.
- Using the medium-sized holes of the grater, grate the cauliflower into rice-sized pieces.
Cook the cauliflower rice
- Heat the olive oil in a large skillet over medium heat.
- Pat the cauliflower rice with a paper towel to absorb the extra moisture that might bring a mushy rice, and then add it to the pan. Sauté for 2-3 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Cover and let it steam for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.Optionally garnish with parsley, and enjoy!
Video
Notes
To freeze: Both raw or cooked (and fully cooled) cauliflower rice freeze well. Place it in freezer-safe bags or containers, removing as much air as possible and labeling with the date. Store in the freezer for up to 6 months.
To thaw: When you are ready to use the frozen cauliflower rice, either thaw it overnight in the refrigerator or use it directly from frozen when cooking. Check the blog post for serving suggestions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So simple and delicious. Thanks.