Cauliflower Rice has become a staple of mine. I make a batch almost everyday. Being on a high fat low carb diet, I find it a perfectly delicious filler for my meals. I know there are a lot of different recipes to make Cauliflower Rice, but this is mine. My issue with a lot of other cauliflower rice recipes is that they don’t have enough fat. They also tend to be a bit bland.
For this recipe, feel free to make it your own. Use whatever fat you have on hand, whether it’s coconut oil, butter, olive oil or leftover drippings. Also, feel free to change up the herbs and spices you add to the rice so you don’t get bored of the cauliflower rice. For instance, if I’m making a curry dish, I’ll often add cumin and turmeric to the rice so it pairs well with the dish.
1 head of cauliflower (the size doesn’t matter. You can always use multiple heads of cauliflower if you need more rice. You could also substitute a quarter or half a cabbage for some of the cauliflower in the event you don’t have enough on hand.)
- 5-6 tablespoons of your choice of oil. I’ve found that olive oil, leftover drippings and butter give the best flavour, but coconut oil is also nice.
- A pinch of salt.
- 1 tsp pepper. I like a nice peppery undertone to my dishes. Feel free to add more or less to suit your tastes.
You can also add your choice of herbs. My go-to choice is 2 tbsp of an Italian seasoning mix from the local grocery store.
For this recipe, you’ll probably want a food processor or blender. If you don’t have one, you can use a cheese grater, but it will take longer.
- Remove all the leaves from the cauliflower and wash. Cut the cauliflower into small enough pieces to fit into your food processor. I find the cauliflower chops better if the blender or food processor is only half full. If you’re using a cheese grater, I’d suggest quartering the cauliflower. The larger pieces are easier to grab and grate. I’d also grate the cauliflower into a large bowl, as little cauliflower pieces tend to fly everywhere.
- While you’re grating the cauliflower, heat your oil in a frying pan over medium heat.
- Add your cauliflower to the hot pan.
- Add the salt, pepper and desired spices.
- Stir and flatten the cauliflower and let it cook for a few minutes. Stir the cauliflower every few minutes. You want the cauliflower to brown a bit, but you don’t want it to burn. I notice the cauliflower browns the best with butter, olive oil or leftover drippings.
- Cook the rice for 10-15 minutes, or until hot and your desired consistency.
Things to note:
- If you enjoy cauliflower rice as much as ‘J’ and I do, consider preparing a week’s worth at a time. Just put the pre-grated cauliflower in labeled sandwich baggies and pull them out as needed. This is perfect for a quick side.
- You can substitute half grated cabbage for half the cauliflower. I do this to help stretch my food budget since cabbage is half the price of cauliflower.
- The cauliflower rice tastes great by itself, but try using it in place of regular rice and you might be surprised by how good it is. ‘J’ swears that he never wants to go back to eating traditional rice.