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5 from 2 votes

Cauliflower Rice

Cauliflower rice is super versatile - a low-carb, gluten-free, paleo and vegan-friendly substitute for rice that is also totally delicious. We serve it with stir-frys, turn it into fried rice, and keep it in the freezer as a quick, healthy side dish.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Side Dish
Keyword: easy vegetable side, gluten free, paleo, vegan recipe
Servings: 4 Servings
Calories: 61kcal
Author: Jess Smith via Inquiring Chef


  • Food Processor
  • Skillet


  • 1 head Cauliflower (about 1.5 lbs)
  • 1 Tbsp Butter or Oil
  • Salt and Pepper, to taste


  • Slice cauliflower into small pieces, discarding leaves.
  • Chop or grate the cauliflower using the shredding disk attachment or classic blade attachment for the food processor or a box grater until even rice-shaped kernels are formed.
  • Optional: At this point you can freeze the cauliflower rice to use later.
  • Heat butter or oil in a skillet or non-stick pan over medium-high heat. Saute until tender, about 4 minutes. (Alternatively, you can steam the cauliflower rice in a microwave-safe bowl, covered with a damp paper towel until tender, about 3 minutes on high.)


Serving: 1g | Calories: 61kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 68mg | Potassium: 431mg | Fiber: 3g | Sugar: 3g | Vitamin A: 87IU | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg