Cauliflower Rice Recipe – Healthy and Easy!
This cauliflower rice recipe is a great way to cut calories and add tons of great flavor to any meal. You’ll love this healthy eating “trick.”
Cauliflower rice. Have you all tried this yet? Cauliflower is just little Miss Popularity these days. Call it a trend, call it a shift towards healthier eating, call it whatever you want.
I love my cauliflower alfredo sauce, so I felt it was a good time to venture into the land of cauliflower rice. I’m always looking for ways to cut calories and still have great tasting real food.
I’m guilty of watching a few of the Real Housewives series and in one of the episodes, a housewife was talking about how people from the Midwest are all fat because they have to have a carb/starch at every meal. I’d take offense if it weren’t a little true. Well, we aren’t all fat, but there are plenty of meat and potato meals to go around! Even though we’re not a huge potato family (Ben doesn’t love them, I do, but I can do without), I still find myself thinking about starches every time I plan a dinner. I’ve been trying to shift away from that (not always, but sometimes) and focus on two vegetables or a vegetable and a salad instead of a vegetable and a starch.
This cauliflower rice recipe is the perfect solution. Acts like rice, but is a vegetable. It’s about as phony as all the Real Housewives, but it’s a delicious and healthy alternative to white rice.
(Side note: Cauliflower rice will BY NO MEANS replace real rice in our house — I looooove rice. We all do.)
Before I get angry emails, I would like to disclose two things:
- Cauliflower rice still tastes like cauliflower.
- Cauliflower rice is more the texture of couscous than rice. So I guess it’s cauliflower couscous. A minor detail.
On its own, cauliflower rice/couscous is not that exciting but it’s awesome with a stir-fry or something with a sauce or gravy…which is typically when you have rice anyways.
Make ahead tip: Raw cauliflower rice will keep in the fridge in a zip top bag for up to 3 days. If desired, raw cauliflower rice can be frozen up to 6 months in a zip top freezer bag. No need to thaw before cooking, just cook as directed. You may need to add a little extra time.
Looking for more ways to use that cauliflower in your fridge? Try:
- 1 clove garlic, minced
- 1 tablespoon unsalted butter
- 1 teaspoon extra virgin olive oil
- 1 head cauliflower, cut into large chunks
- 1/2 diced onion (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Wash cauliflower and dry well.
- Using a food processor, pulse the cauliflower to desired rice-like texture. (You may need to do in batches – if it is getting trapped at the bottom, remove some and start again so you don’t end up pureeing it completely.)
- Heat the butter and oil in a large skillet over medium heat.
- Sauté the onion for 6-7 minutes, or until the onion is translucent.
- Add the garlic and continue to saute for about 1 minute or until fragrant.
- Add in the cauliflower rice, stir and cover for 3 minutes. Uncover and continue to sauté for 3-4 minutes or until tender.
- Season with salt and pepper, and serve.
- To make this recipe vegan, dairy-free, paleo, or Whole30 compliant, use oil of your choice in place of butter.
- If desired, raw cauliflower rice can be frozen up to 6 months in a zip top freezer bag. No need to thaw before cooking, just cook as directed. You may need to add a little extra time.
Nutrition Information:Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 75 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 8mg Sodium: 286mg Carbohydrates: 7g Fiber: 3g Sugar: 3g Protein: 3g
Husband’s take: He likes it with sauce too – not so fond of it by itself.
What the kids think: You guys, my kids are SO picky lately. They wanted nothing to do with this. Just keeping it real.
Changes I would make: None are necessary! Feel free to add more butter or olive oil to this cauliflower rice recipe. More butter is always a good choice.