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.”

How to make Cauliflower Rice - a healthy alternative to rice - get the cauliflower rice recipe on RachelCooks.com!

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.

How to make Cauliflower Rice - a healthy alternative to rice - get the cauliflower rice recipe on RachelCooks.com!

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.

How to make Cauliflower Rice - a healthy alternative to rice - get the cauliflower rice recipe on RachelCooks.com!

(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:

  1. Cauliflower rice still tastes like cauliflower.
  2. 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.

 

How to make Cauliflower Rice - a healthy alternative to rice - get the cauliflower rice recipe on RachelCooks.com!

Looking for more ways to use that cauliflower in your fridge? Try:

 

Cauliflower Rice Recipe

Cauliflower Rice Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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.”

Ingredients

  • 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

Instructions

  1. Wash cauliflower and dry well.
  2. 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.)
  3. Heat the butter and oil in a large skillet over medium heat.
  4. Sauté the onion for 6-7 minutes, or until the onion is translucent.
  5. Add the garlic and continue to saute for about 1 minute or until fragrant.
  6. Add in the cauliflower rice, stir and cover for 3 minutes. Uncover and continue to sauté for 3-4 minutes or until tender.
  7. Season with salt and pepper, and serve.

Notes

  • 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
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: Love this with sauce. One of my favorites is a pork dish with mushroom gravy – it’s perfect for this rice.
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.