How To Make Cauliflower Rice Recipe

I was experimenting in the kitchen one day when I turned a regular cauliflower into this seriously tasty, garlicky rice that totally upped my dinner game and made me wonder why I hadn’t done it sooner.

I think this cauliflower rice recipe is a great low-carb option. I love using a fresh cauliflower head with olive oil, onion and garlic to boost vitamins and fiber.

I find that salt, pepper, and even a bit of lemon juice really enhance its natural nutritional value.

Ingredients

• Cauliflower: This veggie is low in carbs and high in fibre.

  It offers a subtle nuttiness and helps keep the dish healthy.

• Olive Oil: A heart healthy fat that brings richness to the dish.

  It makes everything taste a little more indulgent.

• Onion: Adds a natural sweetness and crunch while boosting flavour.

  It gives some extra fibre too.

• Garlic: Small but with a big punch, garlic brings a spicy aroma and lots of health benefits.
• Lemon Juice: Optional yet brilliant for a tangy zing that cuts through the richness of other ingredients.

Ingredient Quantities

• 1 medium cauliflower head (about 3 cups of riced cauliflower)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• Salt to taste
• Freshly ground black pepper to taste
• Optional 1 teaspoon lemon juice for extra flavor

How to Make this

1. Rinse the cauliflower and cut it into florets, then pulse them in a food processor until they turn into rice-like bits. If you dont have a processor you can grate it with a box grater.

2. Heat a tablespoon of olive oil in a large non-stick pan over medium heat.

3. Add the finely chopped onion to the pan and cook it until it softens and turns a bit golden.

4. Toss in the minced garlic and stir for about a minute until its fragrance fills the kitchen.

5. Carefully add the riced cauliflower into the pan with the onion and garlic, stirring well so that everything mixes evenly.

6. Sprinkle salt and pepper to taste and keep stirring for about 5 to 7 minutes until the cauliflower is tender but still a bit firm.

7. For an extra zing of flavor, squeeze in about a teaspoon of lemon juice and toss it through the mix.

8. Taste and adjust the seasoning if needed before serving warm as a side dish or a healthy base for your meal.

Equipment Needed

1. Knife and cutting board for chopping the cauliflower, onion, and garlic
2. Food processor to rice the cauliflower (or a box grater if you don’t have one)
3. Large non-stick pan for cooking
4. Wooden spatula or spoon for stirring the ingredients
5. Measuring spoons for the olive oil and lemon juice
6. Stove to heat the pan and complete the cooking process

FAQ

• Q: How long does it take to cook the cauliflower rice?
  A: It only takes about 7-10 minutes after prepping, so you really don’t need to overdo it.
• Q: Can i use frozen cauliflower instead?
  A: Yes, you can, but fresh cauliflower gives you a better texture.
• Q: Do i need to steam the cauliflower before ricing it?
  A: No, you dont have to steam it first. Ricing it raw is both easier and faster.
• Q: What can i add to give the cauliflower rice extra flavor?
  A: You can toss in some herbs like parsley or a pinch of cumin to spice it up.
• Q: How should i store any leftover cauliflower rice?
  A: Keep it in an airtight container in the fridge for up to 3 days, and make sure it’s cooled down before you store it.

How To Make Cauliflower Rice Recipe Substitutions and Variations

• Olive oil: If you dont have olive oil, try using avocado oil or even coconut oil instead
• Onion: Instead of a medium onion, you can use a handful of chopped green onions or a couple of shallots if that’s what you have
• Garlic: If you dont feel like mincing garlic, about 1/2 teaspoon of garlic powder will do the trick
• Lemon juice: For that tangy note, apple cider vinegar is a decent substitute if you’re short on lemon juice
• Salt: Sea salt or kosher salt work just as well, so use whatever you prefer or have handy

Pro Tips

1. When you rice the cauliflower in the food processor, make sure you pulse it just enough so it stays a bit chunky. Overdoing it rubbishs the texture and the dish ends up looking mushy.

2. Heat up that olive oil properly before you drop in the chopped onions. If you add them too soon or at too high heat, they can burn and give a bitter flavor which ruins the overall taste.

3. Don’t rush the garlic – stir it in with the onion but keep an eye on it. Garlic can quickly go from perfectly fragrant to burnt real fast, and then it loses all that yummy flavor.

4. Try squeezing in the lemon juice at the very end of cooking. This little trick helps keep its tangy freshness intact instead of cooking off all the zesty flavor if added too early.