If you haven’t tried cauliflower rice, you’re missing out on a unique new way to serve a favorite vegetable! Cauliflower rice is popular with those living a paleo, keto, or low-carb lifestyle. But this grain-free alternative to rice is finding its way to menus everywhere, giving diners more choices when it comes to side dishes.
It readily takes on the flavors of herbs and other seasonings, so it’s a perfect partner to practically anything you’re serving. Find out how easy–and inexpensive–cauliflower rice can be when you make it yourself!
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What is Cauliflower Rice?
Cauliflower rice isn’t really rice. It’s proper name is riced cauliflower, which is simply cauliflower that has been cut into tiny, ricelike particles. It’s a low carb, grain-free substitute for rice. While it doesn’t have the same taste as traditional rice, it is similar in texture and consistency. It’s a favorite side dish of people following keto diets or other low carb lifestyles.
What Equipment Do I Need?
To reduce the cauliflower to tiny grains, you’ll need a Vitamix or food processor. I have a Vitamix and I absolutely love it! It has a permanent home on my counter because I use it all the time.
My Vitamix replaced my blender, food processor, and smoothie maker. Purchasing it was one of the smartest moves I’ve ever made!
I make soup in it and it’s ready in ten minutes (it even heats up in there)! My kids use it to make smoothies in the morning. And now I use it several times a week to make cauliflower rice!
How Do I Make Cauliflower Rice?
First choose a healthy head of cauliflower. Look for a compact head with bright white florets. Don’t purchase heads that are soft or those that have brown spots.
Cut the florets into smaller pieces. You don’t have to be particularly neat about these cuts. You’re just making the pieces smaller so they fit into your Vitamix and take less time to granulate.
Next, drop the pieces into your Vitamix or food processor. It’s best to work in small batches so the cauliflower is cut into uniformly sized bits.
Pulse the cauliflower in short bursts until all cauliflower is chopped into grain-like pieces. Depending upon the machine you’re using, you may need to scrape the sides or toss the contents between pulses.
And that’s it! Raw cauliflower rice can be stored in a sealed container for about five days in the refrigerator.
How Do I Cook Fresh Cauliflower Rice?
It’s important to know how to cook your fresh cauliflower rice. Unlike regular rice, cauliflower rice should not be boiled. Instead, you can saute your riced cauliflower until it is crisp-tender. Since this cruciferous vegetable is bland on its own, it’s best to add seasonings to jazz it up a bit.
I like to add lemon or lime juice to counteract the bitterness of winter cauliflower. I also use fresh herbs, like basil, cilantro, parsley, or tarragon to create the perfect side dish to whatever I’m serving. It’s amazing what a touch of herbs and some salt and pepper can do!
I created the following cauliflower rice recipe when I was looking for a keto-friendly side dish for slow cooker carnitas. It added Mexican-inspired flair and flavor to my dinner, and I absolutely loved it!
Remember, Grandma always said that a recipe is just a guideline. Feel free to adapt this or any of my recipes to suit your family’s needs.
What Should I Serve with Cauliflower Rice?
Cooked cauliflower rice is so versatile! It can be paired with just about any protein, used in soups or salads, or combine with spinach and other vegetables for a light dinner.
If you are following a keto diet, try serving it with our Keto-Friendly Smothered Chicken for a hearty, comforting dinner. It is also a delicious side dish with Lemony Baked Salmon. And our Turkey Gumbo just wouldn’t be right without rice…or this delicious rice substitute.
How do you like to use cauliflower rice? Let us know in the comments below!
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Nice! I can’t wait to try making my own. So far I have only been using frozen ones. You made it sound so easy! Maybe I should make it fresh!
It really is, but the key is to not put too much into the blender/food processor at one time. Work in small batches, otherwise you end up with chunks that escape the blades every time!
This looks awesome (and easy)! I’ve seen cauliflower rice all over the place but haven’t tried it yet and want to. I’ll save this recipe to try later for sure! Thanks!
I couldn’t believe how easy it was. And I like it better than the frozen variety!