Today I have a from-scratch homemade Cauliflower Rice recipe made with fresh cauliflower. It is a simple low-carb side dish with only 54 calories (and 3 net carbs) per serving. It is a kitchen basic to use instead of rice when you are following a low-calorie, grain-free, Whole30 or ketogenic diet.
To rice the cauliflower, cut it into chunks. Then pulse it in the food processor (right photo) in two to three batches.
Alternatively, you can rice the cauliflower by hand on a box grater (left photo.) Take caution not to get your fingers too close to the cutting surface. Using a protective glove can help!
Heat the oil (or butter if using) in the skillet and add in the garlic to cook it in the oil before adding the riced cauliflower. If using the optional ingredients add in scallion whites, celery and rosemary. Saute until the garlic is fragrant, the scallion whites are translucent and the celery is starting to soften.
Add the cauliflower, salt and pepper coating with the scallion mixture. Cook, stirring often.
Add broth, stir to combine and increase heat to high. Cook stirring often until the cauliflower is cooked but not mushy. Stir in scallion greens. Remove from the heat and serve.