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Cauliflower rice in a brown bown with lime and flowers
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5 from 53 votes!

How to make Cauliflower Rice

Learning how to make cauliflower rice is easy. How to make it amazing is even better!
Prep Time2 mins
Cook Time12 mins
Total Time14 mins
Course: Side Dish
Cuisine: Australian
Diet: Diabetic, Gluten Free, Vegan
Recipe Category: Low Carb
Servings: 10 serves
Calories: 15kcal
Author: Megan Ellam

Ingredients

  • 600 g cauliflower (4 cups)

Instructions

CONVENTIONAL METHOD

  • Cut cauliflower into small florets and pulse in a food processor in short bursts until cauliflower resembles grains of rice.
  • Steam, fry or microwave until soft, this takes around 3-8 minutes.

THERMAL METHOD

  • Cut cauliflower into small florets and mix 5 sec/speed 5. Scrape from bowl in to steaming basket.
  • Pour 400g water into the mixer and insert steaming basket. Cook 10-14 min/120°C/speed 3. Check consistency and extend cooking time if needed. Season to taste.

Notes

Yield
600g of cauliflower is equal to approximately 4 cups, or 10 serves.
Store
Cauliflower rice can be made ahead and frozen in airtight containers in the freezer for up to 3 months. I do this often with cauliflower, so it never goes to waste and I can stock up when cauliflower is cheap.
More Recipes?
Check the blog post above for more uses and links to recipes to use cauliflower rice

Nutrition

Serving: 1serve | Calories: 15kcal | Carbohydrates: 2.98g | Protein: 1.15g | Fat: 0.17g | Saturated Fat: 0.04g | Sodium: 18mg | Potassium: 179.4mg | Fiber: 1.2g | Sugar: 1.15g | Vitamin C: 28.92mg | Calcium: 13.2mg | Iron: 0.25mg | Magnesium: 9mg | Net Carbs: 2g