How to Make Cauliflower Rice

5 from 1 vote
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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.

A serving dish with homemade cauliflower rice topped with parsley.

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.

A serving dish with homemade cauliflower rice topped with parsley.
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Watch how to make it

Ingredients

Cauliflower head to make cauliflower rice.
  • 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.

A photo collage of the steps to prep and grate cauliflower.

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.

Showing how to use a cheese grater to make cauliflower rice.

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.

A photo showing the ingredients needed to cook cauliflower rice.

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!

A photo collage showing the steps for cooking cauliflower rice.

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!

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

5 from 1 vote
By: Samira
Make cauliflower rice with a box grater or a food processor. It's a light, fluffy, low-carb side dish or a delicious addition to your stir-fries.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4

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 store: Raw cauliflower is best cooked or used immediately (alternatively, freeze it). Cooked cauliflower rice can be stored in an airtight container in the refrigerator for 4-5 days.
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.
Course: Side
Cuisine: American
Freezer friendly: 6 Months
Shelf life: 4-5 Days

Nutrition

Calories: 99kcal, Carbohydrates: 7g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 338mg, Potassium: 432mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1IU, Vitamin C: 69mg, Calcium: 32mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 1 vote

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1 Comment

  1. Support @ Alphafoodie says:

    5 stars
    So simple and delicious. Thanks.