Cauliflower is such a versatile vegetable andI’ve grown to love experimenting with it. One of my favorite things to do with this cruciferous vegetable is to turn it into “rice.”
Because rice can often leave dishes feeling heavy, it’s nice to substitute a vegetable where a starch would usuallybe. In addition, it’s a great way to squeeze more servings of vegetables into your day.
Origins of Cauliflower Rice
We don’t claim to have invented cauliflower rice, but we sure do love it! So, who does deserve the credit?
It’s believed that cauliflower “couscous” was invented in 1998 in California by a chef named Ben Ford. As far as we can tell, it’s the same thing, just a different name. The term “cauliflower rice” didn’t become an internet sensation until around 2012. But ever since then, this nutrient-rich rice substitute has been booming in popularity!
How to Make Cauliflower Rice
There are two techniques for making cauliflower rice. You can either use a box grater withthe medium-size holes (pictured below) traditionally used for cheese, or a food processor with the grater blade to blitz it into small pieces. With both techniques you’re aiming for little pieces the size of rice.
One additional step I like is to pressany excess moisture from the rice by transferring the cauliflower rice to a large paper towel or absorbent dish towel and squeeze/press to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.
Once you have your cauliflower rice, it’s easy to cook! Simply sautéin a large skillet over medium heatin 1 Tbsp oil. Use a lid to cover so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, stirring occasionally, then season as desired (such as with soy sauce or salt and pepper).
How long does cauliflower rice last?
Raw Cauliflower Rice
We find that if you turn cauliflower into cauliflower rice and leave it in the fridge for a few days, it develops a strong and unpleasant sulfur smell. So its best to use it right away or freeze it.
Cooked Cauliflower Rice
Cooking cauliflower rice prevents it from developing a funky smell as quickly. Cooked cauliflower rice keeps for approximately 4 days in a sealed container in the fridge.
Can you freeze riced cauliflower?
Yes! We recommend freezing riced cauliflower after pressing out the moisture and before cooking. Freeze in a sealed container (we like to use Stasher bags) for up to 1 month.
How to Make Cauliflower Rice
1-ingredient cauliflower rice, perfect for practically any dish that calls for brown or white rice!
Author Minimalist Baker
Print SAVE
4.93 from 108 votes
Prep Time 5 minutes minutes
Total Time 5 minutes minutes
Servings 8 (1/2-cup servings)
Course Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days
Ingredients
US Customary – Metric
- 1 large head cauliflower
Instructions
Wash and thoroughly dry cauliflower, then remove all greens.
If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes (see photo – the side commonly used to grate cheese), to grate into “rice.” If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into “rice.”
Optional: Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
Once you have your cauliflower rice, it’s easy to cook (or enjoy raw)! Simply sauté in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper).
Use cauliflower rice in recipes that call for rice, such as stir friesor fried rice! Store leftovers in the refrigerator up to 5 days. Store uncooked cauliflower rice in the freezer up to 1 month.
Video
Notes
*This recipe is not my original concept! It’s just my preferred technique.
*Nutrition information is a rough estimate calculated without oil or seasonings.
Nutrition (1 of 8 servings)
Serving: 1 half-cup serving Calories: 25 Carbohydrates: 5.3 g Protein: 2 g Fat: 0.1 g Saturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 30 mg Fiber: 2.5 g Sugar: 2.4 g
Below are some recipes which use Cauliflower Rice:
// Cauliflower Rice Burrito Bowl // Cauliflower Rice Stuffed Peppers //
