Cauliflower “rice” that can be made from start to finish in just 10 minutes! Made with fresh cauliflower this recipe is so much tastier than the frozen riced cauliflower you might buy from the store.
Non-traditional uses for cauliflower have been quite the trend over the past few years. Especially growing in popularity as many people have begun to follow low carb diets and also want to incorporate more vegetables into their diet.
While cauliflower may seem like one of the most boring veggies out there, it is quite high in Vitamin C. For more info on some health benefits of cauliflower check out this article here.
When purchasing fresh cauliflower look for one that is solid, unblemished and has fresh bright green leaves.
Fresh vs. Frozen Cauliflower
It seems to be a common understanding (or possible misunderstanding) that when it comes to fruits and vegetables fresh is best. In this particular recipe, we love using fresh cauliflower for the perfect crispness and superior flavor that fresh has to offer.
However, from a nutrition standpoint, several studies have found frozen vegetables to have no significant differences in vitamin content from fresh vegetables. If you are interested in learning more check out this article here.
Cauliflower vs white rice
Here’s the thing… cauliflower is NOT rice. What?! I know… it’s shocking. But you would be disappointed if you make this recipe expecting to get a result that is exactly like rice. Because cauliflower and rice are different, they also taste different, have a different texture, and need to be cooked/prepared differently.
A quick saute is all you need to give the cauliflower a softened texture but still a good bite. DO NOT SIMMER THE CAULIFLOWER RICE IN WATER. If you were to cook cauliflower rice that same way that you cook long-grain white rice, the cauliflower would become mushy and lose all of its texture.
From a nutrition standpoint, 1 cup of cauliflower rice has about 5 grams of carbohydrate, whereas 1 cup of white rice has about 45 grams of carbohydrate. Perfect for anyone trying to cut down on carbs while still trying to eat delicious food and feel fully satisfied.
Kitchen Tools Needed
A list of kitchen tools and gadgets you’ll need to create this recipe (affiliate links below):
Recipe and Instructions
When cutting the cauliflower into florets, I like to begin by removing the large leaves from the cauliflower so that I can easily cut away the stem. Place the cauliflower on the cutting board upside down so that the stem is facing up. Use a small paring knife to cut around the main stem.
The florets should easily break apart from each other with your hands. Cut off any large stems and discard.
Place the cauliflower florets in a colander and rinse well under cold water. Pat dry with a clean towel.
Use a food processor to chop the cauliflower florets into tiny rice-sized pieces.
Melt butter in a large skillet. Next, add salt, pepper, and the riced cauliflower. I like to use a spatula to easily scrape the cauliflower rice out of the food processor.
Finally, cook until the cauliflower has softened slightly, about 3-5 minutes.
10-Minute Cauliflower “Rice”
- Food Processor
- 1 large head Cauliflower
- 2 tbsp Butter unsalted
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- Cut the cauliflower into small pieces and remove the stems and leaves. Wash thoroughly and pat dry with a clean towel.
- In a large skillet or wok, melt the butter over medium heat and stir in the salt and pepper.
- While the butter is melting, place the cauliflower florets into a food processor and pulse until small "rice-sized" pieces are achieved.
- Using a spatula, scrape the cauliflower "rice" into the skillet and toss with the melted butter.
- Cook the cauliflower "rice" in the skillet until softened, about 3-4 minutes.
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