Cauliflower rice is a beloved secret weapon for those looking for low-carb or low-calorie dinners. The neutral flavor of cauliflower makes it a perfect vessel for stir-fried vegetables or savory proteins.
Making your own cauliflower rice at home is an easy, money-saving option. You don’t need any specialized equipment to do it. Sure, it’s a little faster with a food processor, but our box grater method works just as well.
How to make cauliflower rice at home
Start with a head of cauliflower. Use a chef’s knife to remove the exterior leaves. Cut the cauliflower into quarters, cutting through the core.
Using a food processor
To use a food processor, cut out and discard the core of the cauliflower.
Cut the body of the cauliflower into large pieces, just large enough so that all of the pieces will fit in the bowl of the food processor. Pulse until coarse crumbles form.
Using a box grater
If you don’t have a food processor, don’t stress.
Using the large side of a box grater, grate the quartered cauliflower onto a large plate. Grate until you reach the core, and then discard the core.
How to cook cauliflower rice
Cauliflower rice cooks quickly. Using this method to cook the cauliflower on its own will prevent overcooking it while you wait for proteins and sturdier vegetables to cook. Follow this technique, and then combine your cooked cauliflower rice with the other elements in your dish.
In a large pan (nonstick, if you have one), heat the 1 Tbsp of oil on medium-high until hot. Add the cauliflower rice in an even layer.
Cook, without stirring, 2 to 3 minutes, or until slightly softened.
Season with salt and pepper. Continue to cook, stirring occasionally, for 3 to 4 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
Recipes with cauliflower rice
Once you’ve riced your cauliflower, it’s time for the fun part. These are some of our favorite recipes with cauliflower rice.
This hearty stir-fry brings together a savory mix of ground turkey, bok choy, and cremini mushrooms with an umami-rich duo of spicy sambal and our soy-miso sauce. It’s all served on top of fluffy cauliflower rice.
This spin on a Chinese takeout favorite, swaps cauliflower rice for the white rice. Its tender texture complements a flavorful combination of pork, vegetables, and scrambled egg.
These lettuce cups are loaded with juicy pork and sweet peppers—seasoned with sesame oil and savory coconut aminos for punchy, satisfying flavor.
Find more recipes like these on the Blue Apron Cookbook.
