Simple Cauliflower Rice
This quick and easy cauliflower rice is a versatile low-carb alternative to traditional grain-based rice. It's perfect as a side dish or as a base for stir-fries and bowls. Ready in minutes, it's a staple for a healthy kitchen.
An original recipe by Forkin
- Total time
- 13 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 70 kcal
Mise en place
Ingredients
- 1 pcscauliflower, florets
- 1 tbspolive oil
- 0.5 tspgarlic powder
- 0.5 tspsalt
- 0.25 tspblack pepper
Equipment
large skillet · food processor
The method
Step by step
- 1
Wash and dry the cauliflower florets thoroughly.
About 1 min
- 2
Pulse the cauliflower florets in a food processor until they resemble grains of rice. Be careful not to over-process, or it will become mushy.
About 2 min
Cook’s note: If you don't have a food processor, you can grate the cauliflower using a box grater.
- 3
Heat the olive oil in a large skillet over medium heat.
About 1 min
- 4
Add the riced cauliflower to the hot skillet and stir to coat with oil.
- 5
Season with garlic powder, salt, and black pepper, stirring well to combine.
Cook’s note: Adjust seasonings to your preference.
- 6
Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender-crisp. Avoid overcooking to prevent a watery texture.
About 7 min
Cook’s note: For a slightly nutty flavor, you can let it cook a minute or two longer until some pieces are lightly browned.
- 7
Serve immediately as a side dish or use as a base for your favorite meals.
Per serving
Nutrition
- Calories
- 70.2kcal
- Protein
- 3g
- Carbs
- 8.2g
- Fat
- 3.8g
- Fibre
- 3.1g
- Sugar
- 2.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cauliflower rice in an airtight container in the refrigerator.
Reheat in a skillet over medium heat until warmed through, or microwave in short bursts.