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Cauliflower rice is the two-ingredient side that stands in for grains anywhere you need it. Riced cauliflower meets hot avocado oil and salt, and two to three minutes later it is soft, fluffy, and ready for the table. Keep this in your back pocket — it goes with everything from curries to chilis to simple soups.
Pro Tips
- Rice the cauliflower through a food processor's shredder blade, one quarter at a time. Pulsing it in a full head at once gives you uneven, mushy pieces.
- Keep the skillet hot and the cook time short — 2 to 3 minutes is all it needs. Longer turns the rice soft and watery instead of fluffy.
- Do not cover the pan. Trapped steam is what makes cauliflower rice soggy, and the goal is individual, distinct grains.
- Stir it into soups right before serving, or serve it alongside stews and curries where it soaks up the sauce beautifully.
Frequently Asked Questions
How much cauliflower rice does one head make?
One medium head yields 4 to 6 servings — plenty to stretch a curry or chili into a full meal.
Can I make cauliflower rice ahead of time?
Yes — rice the raw cauliflower and refrigerate it for up to 3 days, then sauté it just before serving for the best texture.
What dishes go best with cauliflower rice?
Spicy lamb curry, Zenbelly Chili 2.0, Moroccan vegetable stew, and seafood dishes like cioppino — anything with sauce to soak up.
How do I keep cauliflower rice from getting watery?
Cook it hot and uncovered in a wide skillet, and salt it at the start so it draws out moisture as steam rather than pooling in the pan.
Recipe Card
Ingredients
Method
- ADD TO
- Spring Chicken Soup with Lemon and Asparagus
- Minestrone with Orecchiette
- Meat and Potatoes Soup SERVE WITH
- San Francisco Cioppino
- Spicy Lamb Curry
- Zenbelly Chili 2. 0
- Roasted Tomatillo Pork Chili Verde
- Moroccan Vegetable Stew
