How to Make Perfect Fluffy Cauliflower Rice
Learn the simple technique to create perfect, fluffy cauliflower rice. This low-carb rice alternative is quick to prepare and serves as a versatile, healthy base for any meal, from stir-fries to simple side dishes.
- Prep Time: 10 min
- Cook Time: 7 min
- Total Time: 17 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 medium heads cauliflower (about 6 cups riced)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the cauliflower: Wash the heads of cauliflower and remove the outer leaves and core. Cut the florets into pieces small enough to fit into a food processor.
- Rice the cauliflower: Working in batches, place the florets into a food processor. Pulse until the cauliflower resembles grains of rice. Do not over-process, or it will become mushy. Alternatively, use a box grater.
- Cook the cauliflower rice: Heat the olive oil in a large skillet or frying pan over medium-high heat.
- Add the riced cauliflower to the hot pan. Sauté for 5 to 7 minutes, stirring frequently, until the moisture has evaporated and the rice is tender but still has a slight bite. Avoid overcrowding the pan; cook in batches if necessary.
- Season the rice with salt and pepper. Serve immediately as a keto side dish or base for other recipes.
Notes
- For the best texture, press any excess liquid out of the riced cauliflower using a clean kitchen towel before cooking.
- You can prepare this ahead of time and store it in the refrigerator for up to 4 days for easy weeknight meals.
- To make Garlic Butter Cauliflower Rice, add 2 cloves minced garlic and 1 tablespoon of butter during the last 2 minutes of cooking.
Nutrition
- Serving Size: 1 cup cooked
- Calories: 55
- Sugar: 2
- Sodium: 230
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 3
- Cholesterol: 0