How to Make Cauliflower Rice

By Jessica Hylton - - Updated

Learn how to make cauliflower rice in a few short steps in 15 minutes! So easy, and a great low carb and low cal alternative to regular rice!

Top down shot of cauliflower rice in white bowl with wedges of lemon.

Whoa, October is almost over! So, I’ve been making cauliflower rice for a few years. For some reason I didn’t think it was post worthy. I’ve decided that instead of waiting till, well, never, it’s about time to share.

If you haven’t heard about cauliflower rice, then get ready for a low carb, low calorie alternative for one of the world’s favourite carbs.

A head of cauliflower on a white background.

Cauliflower rice is so much easier than you’d ever imagine. Grind up cauliflower in a food processor, or a grater, and that’s it. No seriously, that’s all it takes to rice cauliflower. Of course, we want to transfer this into something we actually want to eat with flavour, so here’s comes a few extra steps.

I love to drain all the liquid out of my cauliflower with a paper towel, and then to add it to a few teaspoons of coconut oil (or olive oil) with some salt, pepper, garlic and lime to give it some flavour.

Side by side shots of cauliflower being blended in a food processor.

Voila, in just 10 to 15 minutes, you’ve made Cauliflower Rice! It’s so easy it’s almost recipe-less, which is probably why I didn’t share it, but it’s a great low carb alternative that you should definitely know about. Also, it’s a lot more versatile than rice.

Cauliflower rice on a wooden chopping board.

You can use this in the place of a pizza crust by adding in an egg or egg substitute. Or, make a cauliflower fried rice (hello next idea). You could even use it in burger recipes that call for brown rice. It is of course more delicate, so handle this beauty with care.

Cauliflower rice being stirred in a skillet.

Have fun experimenting!

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






Quinoa in a pink glass bowl with text over it.

How To Cook Quinoa

Learn how to make cauliflower rice in a few short steps in 15 minutes! So easy, and a great low carb and low cal alternative to regular rice!

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

How to Make Cauliflower Rice

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!
by: Jessica in the Kitchen
Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings 3 servings
Course Side Dish
Cuisine American

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


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!
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
by Jessica

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Recipe Rating


  1. cauliflower rice has forever changed my life! I’m actually kinda embarrassed to say that I never made my own, only usually get it at Trader Joes! Thanks for the recipe!

    • Jessica says:

      Haha don’t be embarrassed at all – we are busy people! Thanks Bethany!

  2. I love this recipe, Jessica! I’ve never made my own cauliflower rice before, so I’m happy to see how easy it is. Sounds delicious, too!

  3. Haven’t made cauli rice in a while…they don’t taste like rice at all, but still delicious. Thanks for sharing, Jessica.

  4. Jacob Shamy says:

    Love cauliflower rice! It was almost key in my sanity when I went on a low-carb diet a few months ago.

    • Jessica says:

      Thanks Jacob!! So good to hear from you! Yes, cauliflower rice is SO good!

  5. Stacy says:

    Awesome! A few weeks ago my local grocery store offered samples of riced cauliflower seasoned with basting oil and it was amazing! They were selling pre-packaged riced cauliflower for $6.99 a pound… uh no thank you! I was thinking about it today and figured there should be a way that I can rice my cauliflower myself and your recipe popped up in my google search! Thank you so much!

    • Jessica says:

      Hi Stacy, yeah pre-packaged can be so expensive sometimes!! Hope you enjoy making it at home! You’re very welcome. 🙂

  6. Susan says:

    5 stars
    I’ve made this twice. The first attempt was (before seeing your site) using steamed rice. I then ran it through a manual ricer. What a mess that was! Almost like mashed potatoes which was fine except I wanted rice.
    Today I grated a raw head of cauliflower by hand. That was a bit tedious and time consuming but it came out looking like elongated rice grains….bonus no nicked knuckles!!
    I was hesitant to try my food processor because I wanted the long rice grain shape and was concerned I’d end up with little BB’s. Do you always use the food chopper blade in the processor or have you also tried the food processors grater attachment? I’m curious if there’s really any significant difference.
    I froze two packages of the rest of the head. One recipe says not to blanch it first. Time will tell how it will hold up this way. My husband is eating a low carb diet so I’ll need to make this again before too long.
    Thank you for posting this “how to” process. It’s so simple but you can see where my initial trial and error got me! I was thrilled to find your site! THANKS!

    • Jessica says:

      Hi Susan,

      Oh wow I’m so happy to hear this!!! So glad you enjoyed! The food grater attachment is an excellent idea – and it would give you those long rice grains you get via hand, just easier. You’re so very welcome and so glad you found my site! Wishing you all the best!

      • Susan says:

        5 stars
        Thank you again! The 1-2 cup baggies of grated cauliflower that I froze were awesome. I was afraid they’d thaw to mysh but the didn’t. I have cooked them in my cast iron skillet both plain and with a little butter. Both were amazing! You have helped me tremendously! Grating my own is much less costly than buying it already grated. I also know just how fresh it is! Next time around I’ll try both the chopping and grating blades of my food processor!

    • Jessica says:

      Hi Susan,

      Also! I usually use the blade in the food processor, rather than the grater attachment. I’ve seen some videos where people the attachment and does look the same, but if you are particular about that long grain look, the grater attachment would probably help to achieve that! I would say test it with one floret using the the blade, the other using grater attachment and see which one you like best!

      – Jessica

  7. Joan Clarke says:

    5 stars
    Jessica you have done it again. I did the cauliflower rice and it was wonderful. Thank you so much. Please continue to make our lives happier and healthier.

    • Jessica says:

      Hi Joan,

      Aww thank you SO much and this makes me so very happy! So glad you enjoyed and I promise I will!!

      <3 Jessica

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