How To Make Cauliflower Rice
Let’s all take a moment to embrace the fact that the idea of eating cauliflower is super boring.
Ok, now that that’s been addressed, let me say that I’ve recently lost 20 pounds.
Thank you, for what I imagine is your cyber-congratulations, and let me tell you that it is solely due to my recent increase in cauliflower consumption.
Alright, that’s not true at all. It’s mainly been due to a very slight increase in physical activity coupled with the fact that I’ve stopped eating like an asshole… or rather like a six year old.
I simply can’t eat the same foods that my six year old and two year old can. Who knew?! Apparently our metabolisms are set on completely different cycles, and in order for me to lose weight I’m going to need to eat less pasta and more what do you call them? Oh yeah, vegetables.
Here’s one of the first steps I took in my plan to regain control of my body: Cauliflower Rice.
It couldn’t be easier to learn how to make; and it takes the place of (not only) rice but also grits! Yes, for all of you shrimp & grits lovers out there, this is the perfect cheat for you. Cauliflower also scores a big win for being super boring. That’s right! Having a, let’s just say, less than lively flavor profile actually works in cauliflower’s favor here. It’s sort of like the potato of veggies… wait a minute, never mind.
It’s sort of like potato’s friendly cousin with a good personality.
However you look at it, Cauliflower Rice can be flavored in almost any number of ways to fit virtually any dish, and it’s not going to add to your waistline the way that rice, pasta, or potatoes would. And for a friendly cousin with a good personality, I’d say that more than exceeds expectations.
Cauliflower Rice
Print recipe Ingredients
- 1 Medium to Large Head of Cauliflower
- 1 heaped tablespoon Coconut Oil
- 1 teaspoon Salt (or to taste)
Directions
| Step 1 | |
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Start with your head of cauliflower...  | |
| Step 2 | |
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and rip all the extra stems and leaves off. They add nothing to this party.  | |
| Step 3 | |
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Now pop off each branch of your cauliflower tree, one at a time, chopping them into bite-sized pieces and avoiding any large stem pieces.  | |
| Step 4 | |
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Once you're finished, it should look something like this.  | |
| Step 5 | |
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Blitz in the food processor for around 10 seconds and you'll be left with something like this.  | |
| Step 6 | |
| At this point, it's just a matter of slightly cooking the cauliflower, so you don't end up eating a mouthful of veg that seems to expand as you chew it. I'm just saying eating raw cauliflower that's been pulverized by a food processor is akin to eating a mouthful of raw rice. Unpalatable and tedious. | |
| Step 7 | |
| So at this point, I heat up 1 Tbs of coconut oil in a skillet over med/low heat because I'm planning on serving this "rice" with a Thai Chicken Curry. But feel free to play with the fat and/or flavorings here. | |
| Step 8 | |
| Once the oil and the pan are hot, add in all of your cauliflower rice and sprinkle with the salt. Stir around until the rice seems thoroughly coated with oil and salt. | |
| Step 9 | |
| Continue to stir occasionally and cook anywhere from 5-10 minutes, depending on desired doneness or how al dente you enjoy your pretend rice. | |
| Step 10 | |
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Here is mine after exactly 7 minutes, which is my norm.  | |
| Step 11 | |
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And there you have it! Yummy low-carb Cauliflower Rice that's the perfect base for any number of super star meals.  | |
| Step 12 | |
| Cauliflower is a blank canvas, so feel free to play around with the flavor profile depending on what the finished dish will be. | |
| Step 13 | |
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To turn this into the perfect base for our Thai Chicken Curry, I used coconut oil and then finished my Cauliflower Rice off with plenty of cilantro.  | |
| Step 14 | |
| However you choose to jazz up your Cauliflower Rice, enjoy eating a veggie that feels carb-a-licious in a paradoxical kind of way. It's totally boring and phoney, and yet that's what makes it all the more thrilling! | |
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Thanks Kelli! I’m a big fan of Yum Goggle, and love what you guys put out there. So thrilled to be a small part of it!
OK, I am going to try this. I do have a question. Does it taste just as good the next day as leftovers?
Sorry I’m so behind with this, but I do enjoy this leftover. I usually reheat it in a skillet over medium low heat.