Simple Cauliflower Rice
This simple cauliflower rice recipe is my go to when I need a quick and healthy, versatile side dish. It's a low carb substitute for rice that is a perfect side dish in stir fries, curry dishes, burritos, or grain bowls.
Servings: 6 servings
Calories: 80kcal
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 large head cauliflower*
- ¾ cup finely chopped fresh cilantro
- ½ teaspoon sea salt
- ½ teaspoon white pepper
- 2 limes zested and juiced
Instructions
- If using a whole head of cauliflower, trim and cut into florets. Use the shredding disc of your food processor and put through the florets so they come out tiny pieces, resembling rice.If you don't have a food processor, you can use the side of a box grater. If using frozen riced cauliflower, you do not need to defrost first.
- Heat heavy, large skillet over medium-high heat. Swirl in olive oil, add cauli-rice, salt and pepper. Using tongs or a spatula, toss rice until it begins to soften, about 5 minutes for raw cauliflower or 3 minutes for frozen. Add in cilantro, l and cook, tossing for about 3 minutes. Zest the limes over pan and then squeeze the juice out. Toss well. Taste for seasoning, adding more S + P as needed.
- Serve hot or at room temperature. Leftover rice can be stored in the fridge for up to 1 week. Reheat gently on stove top or in a 300 degree oven for about 15 minutes.
Video
Notes
CAULIFLOWER: 1 large head will yield about 6 cups cauli-rice which would also be equivalent to 24 oz already riced cauliflower. Rice it yourself and don't even measure, just use the whole cauliflower. OR, buy 2 (12-oz) packages frozen cauli-rice.
OPTIONAL FLAVORFUL ADDITIONS: crushed red pepper flakes, minced jalapenos, grated fresh ginger or garlic, additional fresh herbs, cumin, chili powder, tamari or olives.
OPTIONAL PLANT BASED PROTEIN: lentils, beans, nuts or seeds. Also, oven baked tofu would be a great addition, turning this into a delicious meal.
This serves 6 as a side dish. OR, add lentils, beans, nuts/seeds and it will serve 4 as a vegan main dish.
MEAL PREP AND STORAGE
- SERVE: Serve warm or at room temperature as a healthy side dish. Add in some plant based protein like beans, lentils or nuts for a healthy vegan dinner or lunch.
- PREP AHEAD: Yes, this is perfect for meal prep. Reheat on a sheet pan in 350 degree preheated oven for 15 minutes, until heated through. Or, place a heavy skillet over medium heat and stir fry with olive oil until heated through.
- STORE: Store in anairtight container in the fridge for up to a week. Follow reheating instructions above.
- FREEZE: Freeze completely cooled finished cauliflower rice recipe in freezer safe container for up to 3 months.
Nutrition
Serving: 1/2 cup | Calories: 80kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 199mg | Fiber: 4g | Sugar: 3g