cauliflower rice
Today I have a from scratch Cauliflower Rice recipe made with fresh cauliflower, scallions, garlic and a little rosemary. It is a simple low-carb side dish with only 54 calories per serving to pair with so many different flavors. It is grain free, Whole30 and Vegan.
When I was putting together this round-up of 15 healthy cauliflower recipes last winter I came across the idea of cauliflower rice here and there, and for some reason, I didn’t try it. Maybe I thought it was too involved, or that it would be too cauliflowery (is that a word?) or maybe I just have way too many things that I am always wanting to try and I am constantly running out of runway every single day.
Cauliflower Rice
But then last week I saw this simple cauliflower rice recipe on Enjoy Every Bite and it just looked so easy and simple. And like it would go with just about anything. And the real reason I finally decided to make it is that I happened to have a head of cauliflower in the fridge right at that moment. So I made it, and I was like, damn, why did I wait so long to try this? It was great!
So I figured I better share a version of it with you here, and let you know that you shouldn’t wait 14 months before you try it.
Here’s how to make Cauliflower Rice
- I started with evoo in the skillet.
- Then I used chopped scallion whites and garlic too.
- Like the version on Elizabeth’s website, I added chopped celery because I liked the classic mirepoix flavor it would add.
- And some rosemary for a savory touch. But really you can add whatever you want to this.
What To Serve with Cauliflower Rice
It is totally neutral in flavor, and really a blank canvas for whatever you want to pair with it or add to it.
I think it would be wonderful with this Tofu Marsala or this Chicken Paprika. I use it instead of rice to serve with Chicken and Veggie Stir-fry too. Feel free to mix up the seasonings in the “rice” itself. I think adding sun dried tomatoes and pesto to it would be great too.
How to achieve the best Cauliflower rice texture:
To cut the cauliflower up before sautéing it, I cored the head, and cut it into chunks. Then I pulsed it in the food processor in three batches. A few pieces stayed large, so I pulled them out, dumped the granulated “rice” into a bowl and reprocessed the large chunks.
Is Cauliflower Rice Good For You?
This cauliflower rice recipe has only about a third of the calories of the same volume of white rice. Consider swapping out lower calorie sides that fill up your plate and belly with fiber and volume.
More Low Carb Recipes on Healthy Seasonal
- This Keto Chicken Soup is a lighter and keto friendly version of chicken and rice soup. We’ve subbed in cauliflower rice instead!
- This fast and easy 20 Minute Low Carb Turkey and Peppers dish is simple to prepare and has so much saucy flavor.
- For a breakfast option this Low Carb Baked Denver Omelet is a winner for a crowd or for meal-prep.
- These Low Carb Mexican Stuffed Peppers are a simple (microwave) dinner!
- You can browse the rest of the Low Carb recipes here anytime!
More Cauliflower Recipes
- Another even easier way to make cauliflower for a side is this Simple Steamed Cauliflower with Herbs recipe.
- Roasted Cauliflower and Broccoli with Cheese is another low-carb side to try.
- For a make-ahead side dish worthy of the holidays this Broccoli and Cauliflower Casserole is yummy!
- My Curry Roasted Cauliflower recipe is also a winner!
Want more ideas for cauliflower? Don’t miss this Ultimate Guide to Cauliflower!
Printcauliflower rice
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 5 cups 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Description
Cauliflower rice is a plain and simple low carb and keto vegetable side dish and rice alternative. It’s ready in 20 minutes or less. It can be made Vegan and Whole30 compliant.
Ingredients
- 1 head cauliflower, core and leaves removed, cut into big chunks
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 4 scallions, sliced white and green parts divided
- 1 clove garlic minced
- ½ cup finely chopped celery
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon salt
- ¼ teaspoon ground pepper, preferably white pepper
- ¾ cup reduced sodium chicken (or Imagine no-chicken broth for Vegan option)
Instructions
- Place about 1/3 of the cauliflower in a food process fitted with steel blade attachment. Process until the cauliflower looks like tiny crumbs, 20 to 40 seconds. Transfer the processed cauliflower to a bowl, and repeat with the remaining cauliflower in two more batches.
- Heat oil in a 9-inch cast-iron skillet over medium-high heat. Add scallion whites, garlic, celery and rosemary and cook, stirring often until the scallion whites are starting to soften and become translucent, and the garlic is just starting to brown, 1 ½ to 3 minutes.
- Gradually stir in cauliflower, salt and pepper coating with the scallion mixture. Cook, stirring often until you start to notice browned cauliflower when you stir along the edges of the skillet, 3 to 4 minutes. Add broth, stir to combine and increase heat to high. Cook stirring often until the cauliflower is cooked but not mushy, 3 to 4 minutes. Stir in scallion greens. Remove from the heat and serve.
Notes
This recipe only has 3 grams net carbs.
Meal Prep Tip: Cooked and cooled cauliflower rice can be stored in a resealable container the refrigerator for three days. Reheat until steaming in the microwave to serve.
Nutrition
- Serving Size: 2/3
- Calories: 54 calories
- Sugar: 1.5 g
- Sodium: 260 mg
- Fat: 3 grams fat
- Saturated Fat: 0 g sat
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 2 g
I found myself wondering why I waited so long to try cauliflower rice too! Glad I’m not the only one 🙂 Love how simple and delicious this side is – your version sounds especially yummy!
Thank you for the inspiration Elizabeth! Happy cooking my dear. 🙂
What an adorable puppy! I’m one of those crazy people who isn’t fond of rice, so I make cauliflower rice instead. This looks terrific!
Glad to hear it. I am glad I finally caught on. It is a great substitute, and far fewer calories too!
This looks awesome! I’ve tried cauliflower rice before, in Fried Rice, and it is excellent! Tossed in a skillet with a little soy sauce and spices, and some mixed veggies and egg. Even my husband really enjoyed it. I’ve never had it as a simple side like this, though, and I love your suggestions for flavor.
Your new puppy is absolutely adorable. Just what I needed to get me through this friday!
I love the idea of using the cauliflower rice to make fried rice. Great suggestion Barbara.
Looking at Judy T’s photos was an awesome way to start my Saturday morning, Katie! We’re huge dog lovers and we’re getting another puppy in a couple of months. I’m readying myself for the hysteria of having a new puppy and two adult dogs! It’s so worth it though. We eat cauliflower almost every week and I’ve never made it in the rice form. Definitely trying this recipe this week!
I do think Cauliflower Rice needs a little something added to make it taste good, but you nailed it!
I just tried making Cauliflower Rice for my family earlier this week and it was a huge hit! I used a slightly different flavor profile that went with herbed lamb skewers. I’ll have to give your recipe a try sometime. I think it would be great with roasted chicken, or carrots, or green beans. Yum!
I love the name “Judy Tahini”!!!! She is super cute!
My daughter named our pup “Oliver” – just so he had a “human” name too! And we used to freeze toys and give them too him – seemed to alleviate his biting-everything-in-sight issues!
Btw, I’ve yet to make cauli-rice so this recipe is much appreciated! Thank You!!!