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What’s the secret to cauliflower rice that tastes just like the real thing (or at least pretty close to it)?
The trick to getting that perfect texture and mouthfeel that’s akin to real rice is to use a food processor—but not the blades!
To get “grains” of riced cauliflower that resemble the real deal, I recommend using the cheese grater attachment on your food processor.
Not only is this method fast, it also lets you add more pressure when you’re pressing the cauliflower against the grater which results in thicker, more rice-like pieces.
If you don’t have this option, a box grater or the blade attachment on your food processor will work fine as well—but the final texture and mouthfeel won’t be quite as good (in my opinion).
This recipe is super versatile! I happen to like my rice with butter, garlic and herbs when I’m serving it as a stand-alone side dish—but you don’t need to use any herbs or spices (besides salt) if you’re making cauliflower rice for things like curries or stir fries!
Double this recipe to have enough extra cauliflower rice to freeze for future use (instructions below)!
This is the BEST way to make cauliflower rice that has a texture just like the real thing!
- 2 medium heads of cauliflower
- 4 tablespoons unsalted butter (or 2 tablespoons of oil)
- 2 teaspoons kosher salt (Diamond Crystal brand) or to taste
Ingredients for added flavor (optional, see notes):
- ½ tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or ½ tablespoon dried)
- 3 garlic cloves, minced
- ½ teaspoon black pepper
- Quarter each head of cauliflower then remove cores and leaves. Cut into chunks that fit into the “chute” of your food processor lid (leave whole if using a box grater).
- Grate the cauliflower using the grater attachment on your food processor—being sure to apply a good amount of pressure when pressing the cauliflower into the blade (work in batches, see notes about freezing at this stage).
- Melt butter in a large pot over medium-low heat. Add in the garlic, thyme, rosemary, salt and pepper and cook for 1-2 minutes.
- Add riced cauliflower and cook over medium heat for 8-10 minutes or until just tender, stirring constantly and covering the pot to slightly steam (final texture should be very similar to regular rice).
- Serve as a side or with your favorite entree!
Net carbs: 6.4g
Feel free to season the riced cauliflower with whatever you’d like depending on what recipe/cuisine you’re serving it with!
If you’re making a larger batch of cauliflower (or you don’t think you’ll eat it all for a while), it’s better to freeze the riced cauliflower when it’s still raw (more instructions below).
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Sauteing
- Cuisine: Italian
Keywords: cauliflower rice, riced cauliflower, low carb recipe
Box Grater vs. Food Processor
The real advantage of using a food processor to make cauliflower rice is that it lets you press down harder while you’re grating.
This forces more of the cauliflower through each hole in the grater which leaves you with “grains” of cauliflower rice that are thicker in circumference (or, more rice-like).
What about the store-bought stuff?
The pre-made cauliflower rice you can find in the frozen foods isle is good in a pinch, but it never really hits the spot like the homemade version in my opinion.
First of all, frozen cauliflower rice tends to get a little watery when cooked on its own.
This isn’t much of a problem if you’re using it in a recipe, but it’s not so great when you’re microwaving it on its own.
The texture of the frozen stuff is also a little less than desirable (it’s more like very finely diced cauliflower than it is cauliflower rice).
If you’re looking for a cauliflower rice experience that reminds you more of the real thing, I recommend making it yourself in a food processor with the grater attachment.
You can always make a couple batches and freeze some for later use!
How to Keep Riced Cauliflower in the Freezer
Since making your own riced cauliflower can be a little labor-intensive, I highly recommend making a larger batch than you need and freezing the rest for future meals!
The best way to keep cauliflower rice is to freeze it before you actually cook it. This reduces the likelihood that you’ll overcook it when reheating.
So, if you’re doing a large batch and intend on keeping some for later, cook the portion that you’re going to eat right away and hold off on cooking the rest.
Then, spread the remaining riced cauliflower in a thin layer on a parchment-lined sheet pan (using multiple layers of parchment paper depending on how much you’re freezing) and freeze for at least 1 hour (makes it easier to defrost portions later).
Once frozen solid, break apart into chunks and store in containers or resealable bags for up to 3 months.
Hey there—I’m Nate! I’m passionate about developing delicious, healthy recipes and exploring better living through low-carb, wholesome cooking! Welcome! I'm glad you're here!