Cauliflower Rice
Learn how to make fluffy cauliflower rice in minutes! A healthy, low-carb, keto-friendly rice alternative that’s quick, easy, and delicious.
Ingredients
1 medium head cauliflower (or 4 cups cauliflower florets)
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1 tablespoon lemon juice (optional)
2 tablespoons chopped parsley or cilantro (optional)
Instructions
Wash cauliflower thoroughly and pat dry completely.
Remove leaves and thick stem; cut into small florets.
Pulse florets in a food processor until rice-like texture forms. Do not over-process.
Heat olive oil in a large skillet over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Add cauliflower rice and spread evenly in the pan.
Cook for 5–7 minutes, stirring occasionally, until tender but fluffy.
Season with salt, pepper, and lemon juice if using.
Remove from heat and garnish with fresh herbs. Serve immediately.
Notes
Avoid soggy rice: Do not cover the pan while cooking.
No food processor? Use a box grater instead.
Frozen cauliflower rice: Cook directly from frozen; no thawing needed.
Flavor boost: Add butter, ghee, or spices like cumin or paprika.
Meal prep friendly: Keeps well for quick lunches and dinners.
Best texture tip: Slight browning = better flavor and firmness.