Learn how to make cauliflower rice in a few short steps. In less than 15 minutes, you’ll have a flavorful low carb alternative to regular rice!

Overhead view of cauliflower rice in skillet garnished with parsley sprigs and lime slices

These days, cauliflower rice is so popular that you can even buy it frozen. But you know what? It’s so much better when you make it fresh. The frozen version is always a little bit water-logged, and it has that distinct frozen cauliflower flavor—you know what I mean, right? But when you make cauliflower rice with fresh cauliflower, the result is fluffy, toasty, and something you’ll actually want to eat!

The extra step of coarsely chopping the cauliflower in the food processor is absolutely worth it. (And if you don’t have a food processor, no worries—you can use a box grater instead!) If you’re making a curry or stir fry, you can simply cook the cauliflower rice in a skillet with oil, then season to taste with salt and pepper. If you’re using it in a burrito bowl or as a side dish, I like to add garlic and lime juice to amp up the flavor.

Overhead view of cauliflower rice ingredients

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Cauliflower 
  • Coconut oil – Or use any oil you like to cook with.
  • Garlic 
  • Salt
  • Ground black pepper
  • Lime – Depending on what you’re pairing your rice with, lemon will work too!

How to Make Cauliflower Rice

Here’s how to make cauliflower rice, step by step:

  • Whole cauliflower head with leaves
  • Overhead view of cauliflower florets on wooden cutting board with knife
  • Overhead view of cauliflower florets in food processor

Cut the cauliflower. Cut the cauliflower into manageable florets—they should be small enough to fit into your food processor.

  • Overhead view of cauliflower rice in food processor
  • Riced cauliflower inside food processor container

Rice the cauliflower. Pulse the florets until the mixture resembles grains of rice. 

Drain off liquid. Transfer the riced cauliflower to a paper towel and squeeze it to remove any excess liquid. 

  • Overhead view of uncooked cauliflower rice in white cast iron skillet with wooden spatula
  • Overhead view of cooked cauliflower rice in cast iron skillet with wooden spatula

Cook the rice. Warm the coconut oil in a skillet set over medium-high heat, then add the garlic and cook until fragrant. Add the riced cauliflower, salt, pepper, and lime juice. Cook, stirring occasionally, until the cauliflower begins to brown slightly, which should take 3 to 5 minutes. Remove from heat and serve.

Cooked cauliflower rice in cast iron skillet with wooden spatula

Tips for Success

There’s not much to this recipe, but here are some tips to make sure it turns out perfect!

  • Pulse in batches. If you have a large cauliflower or a small food processor, I recommend ricing the florets in two batches to ensure that the “grains” are uniform in size.
  • Make ahead. You can rice the cauliflower up to 5 days in advance, then cook it whenever you’re ready to eat!
  • Customize it. Add fresh cilantro and lime zest for a Mexican-inspired flavor, cook it with turmeric or curry powder, stir in your favorite herbs—just like traditional rice, cauliflower rice is like a blank canvas!
Cauliflower rice in cast iron skillet with wooden spoon, garnished with parsley and lime slices

How to Store Leftovers

Store cooked cauliflower rice in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or in a skillet on the stovetop.

Can I Freeze This Recipe?

You can freeze cooked cauliflower rice in a freezer bag or airtight container for up to 2 months. Warm it in a skillet from frozen or let it thaw in the refrigerator overnight, then heat it.

Overhead view of cauliflower rice in white cast iron skillet with wooden spatula, garnished with lime and parsley

Serving Suggestions

You can use cauliflower rice any way you use regular rice! Here are some of my favorite ways to serve it:

Cauliflower rice in bowl with fork, garnished with lime slices and parsley

Enjoy friends! If you make this cauliflower rice recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

Overhead view of cauliflower rice in skillet garnished with parsley sprigs and lime slices

How to Make Cauliflower Rice

Servings: 3 servings
Prep Time: 8 minutes
Cook Time: 7 minutes
Total Time: 15 minutes
Learn how to make cauliflower rice in a few short steps! You're only 15 minutes away from a great low carb and low cal alternative to regular rice!
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Ingredients

How to Make Cauliflower Rice

  • 1 large head cauliflower, stem removed
  • 2 teaspoons coconut oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 lime

Instructions 

How to Make Cauliflower Rice

  • Cut the cauliflower into manageable floret pieces.
  • In a food processor, add the pieces and pulse until it resembles rice. If you don’t have a food processor, you can use a grater but I found better success with a food processor.
  • Add the riced cauliflower to a paper towel and squeeze to remove excess liquid. Set aside.
  • In a pan over medium high heat, heat the coconut oil.
  • Add the garlic and stir until fragrant.
  • Add the riced cauliflower, salt, pepper and lime and stir to combine. Cook until the cauliflower begins to brown slightly, about 3 to 5 minutes. Remove and enjoy!

Notes

To store leftovers: Refrigerate cooked cauliflower rice in an airtight container for up to 3 days. Reheat it in the microwave or in a skillet on the stovetop.
To freeze: Freeze cooked cauliflower rice in a freezer bag or airtight container for up to 2 months. Reheat it in a skillet from frozen or let it thaw in the refrigerator overnight, then heat it.
Calories: 78kcal, Carbohydrates: 11g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Sodium: 446mg, Potassium: 573mg, Fiber: 4g, Sugar: 4g, Vitamin C: 96mg, Calcium: 49mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Side Dish
Author: Jessica Hylton