Cauliflower is all the craze these days. This recipe joined the bandwagon and made cauliflower rice. Let’s hop on.
Have you heard about this thing where people use grated cauliflower in place of rice? 
Skeptical? I was too. I was sooo skeptical. In fact, I had no plans to try using cauliflower as rice ever. Ever! I’m all about rice, and the idea of a grated cauliflower masquerading as my favorite grain was slightly offensive.
But I was wrong about you, cauliflower rice. You’re seriously one of the best things that’s ever happened in my kitchen. I can eat giant, healthy, delicious bowls of you for almost no calories.
That’s life-changing.
Yep, I said delicious. Any concerns you have about how cauliflower is gonna pull this off, just chuck em out the window and trust me.
Cauliflower rice is delicious. And tastes a lot like rice, only…I can’t believe I’m saying this! More flavorful. Lighter. And it’s way less calories, and way quicker to make.
I’m sorry rice! I want an open relationship. You have to share my love with cauliflower from now on.
So pretty much how this works is you grate a cauliflower. Then you pan fry the cauliflower for a few minutes. Then you shovel it happily in your face and wonder where cauliflower rice has been your whole life.
The raw grated cauliflower is pretty cool looking. And tasty! I can imagine it as the base for a fresh Thai salad, maybe with a spicy peanut sauce, or even some Thai basil pesto. Hmm, I must be in the mood for Thai.
You might be wondering how I went from a cauliflower rice hater to wanting it for every other meal. The cauliflower rice trail leads to Graeme. He tried some cauliflower rice at his mom’s and loved it. And then he started fussing at me to make some, and by fussing I mean he casually mentioned it once.
When Graeme suggests a vegetable…something’s up. Cosmic forces are at work.
And here it is, all cooked up and ready to party. I was feeling festive so I topped it with these pretty dried chili peppers Graeme’s mom got me for Christmas. I do not recommend munching whole dried chili peppers with your cauliflower rice, unless that’s just how you roll.
You know how I can tell a photo session’s done? When I start eating the food. What I got better work, because yum. My work is done here.
So let’s recap. This easy cauliflower rice recipe will change your life because:
It’s low calorie. By low calorie I mean 37 calories per cup. Yes. YES!! Prepare to eat gloriously.
It’s quick. Grate the cauliflower. Fry the cauliflower. Eat the cauliflower. Get someone else to wash the dishes.
It’s easy. See above, and consider that there are two ingredients: cauliflower and oil. Salt, pepper and all that razzmatazz are extra.
It’s healthy. Look people, you’re eating a cauliflower. Gosh.
It’s delicious. Shovel city. Don’t even mess around, just grab the big spoon and chow down.
So what are we even doing here. Let’s make some cauliflower rice!
2 Ingredient Cauliflower Rice
- Total Time: 17 minutes
- Yield: 4 servings 1x
Description
This simple cauliflower rice recipe transforms a head of cauliflower into a light, flavorful rice alternative that’s quick to make and low in calories.
Ingredients
- 1 head cauliflower
- 1 tablespoon olive oil
- Salt to taste (optional)
- Pepper to taste (optional)
Instructions
- Chop the cauliflower into quarters and cut away the center core.
- Grate the cauliflower florets using a box grater or a food processor with a grater attachment. If using a food processor without a grater attachment, pulse gently until the cauliflower resembles rice grains.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the grated cauliflower to the skillet and sauté for 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly golden.
- Season with salt and pepper to taste, if desired.
- Serve immediately as a side dish or use as a base for other recipes.
Notes
Cauliflower rice is a versatile base for many dishes, such as a Thai salad with spicy peanut sauce or a pesto dish. It’s best served fresh but can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet before serving. For added flavor, consider mixing in herbs or spices of your choice.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 37
- Sugar: 2
- Sodium: 30
- Fat: 2
- Carbohydrates: 5
- Fiber: 2
- Protein: 2
- Cholesterol: 0
Frequently Asked Questions
What type of cauliflower should I use for the cauliflower rice?
You can use any variety of cauliflower, but a medium-sized head of fresh cauliflower is ideal for grating and achieving the right texture.
How long should I pan fry the grated cauliflower?
You should pan fry the grated cauliflower for about 4-5 minutes, just until it becomes tender but still retains some texture.
Can I use frozen cauliflower instead of fresh for this recipe?
While fresh cauliflower is recommended for the best texture, you can use frozen cauliflower; just make sure to thaw and drain it thoroughly before grating.
This is the only way I eat “rice” nowadays. Cauliflower is very versatile. add it to mashed potatoes, or anything else you want that needs to be low carb. It takes only a little getting used to , but once you do, you will never use rice again.