This post may contain affiliate links. Please read our disclosure policy.
This Riced Cauliflower recipe uses just fresh cauliflower and a little olive oil to make a carb-free alternative to rice or potatoes that pairs well with almost any meat or vegetable dish. We make it in the food processor, and it’s easy from start to finish.
I know y’all have seen cauliflower rice recipes on Pinterest or floating around Facebook, so I’m not going to reinvent the wheel here. There aren’t too many ways to tweak it, and every recipe I’ve seen makes cauliflower rice pretty much the same way.
I’m just going to show you how I do it, and then you can make it your own way.
Testing results for riced cauliflower
- You can use the food processor or blender for this recipe.
- I’ve had great results storing a batch of riced cauliflower in the freezer. It’s ready to go when I need it!
I hope you make this recipe. I think you’ll love it!
My favorite way to serve cauliflower rice is with roasted vegetables, like my Caramelized Brussels Sprouts, along with simple roasted sweet potato chunks. This makes a perfect, meat-free meal. If you’ve gotta have meat, though, then I suggest serving the cauliflower rice with a heavily flavored meat dish like my Braised Pork Shoulder.
How to make riced cauliflower
You start with a head of cauliflower, chop it into pieces, and either pulse it in a food processor or grate it with a box grater. And if you don’t have either of those, you can use a blender.
Some people use the grater blade on the food processor, but I use the regular blade and just pulse the cauliflower until it’s in small pellets. Then you can cook the cauliflower rice in the microwave or roast it in the oven, depending on how and what you’re serving it with.
If I’m serving the cauliflower rice as a base for roasted vegetables, then I’ll steam it in the microwave. If I’m serving it as a stand-alone side dish with meat, I’ll usually roast it in the oven for deeper flavor.
This is not rice, so don’t expect it to actually taste like rice. It will still taste like cauliflower, although once steamed in the microwave with a little olive oil, the cauliflower flavor is diluted, making this a great carb-free choice for those who want that.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
Join Southern Food and Fun Community group
and Southern Potluck group!
And please follow us on social media:
Riced Cauliflower Recipe
Ingredients
- 1 head cauliflower
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Wash cauliflower and allow to dry thoroughly.
- Chop the cauliflower into chunks.
- Place the cauliflower in the food processor, using a regular blade. Pulse until cauliflower forms small rice-size pellets.
Microwave method:
- Pour cauliflower pellets into a large, microwave-safe bowl. Stir in olive oil, salt and pepper, and a couple of tablespoons water. Cover tightly with plastic wrap and microwave on high for 3 minutes. Stir and check for desired degree of doneness. If needed, cover and microwave for another 3 minutes. Serve.
Oven roasted method:
- Preheat oven to 400. Lightly grease baking sheet with baking spray. Spread cauliflower pellets on baking sheet and mix with about 2 tablespoons olive oil and salt and pepper. Spread cauliflower out as much as possible on baking sheet and roast 12-15 minutes. Add seasonings as needed.
