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bowl of riced cauliflower next to a smaller bowl with stew

How to Make Cauliflower Rice (Quick Recipe With Garlic & Herbs)

  • Author: Nate Dadosky
  • Total Time: 15 mins
  • Yield: Serves 4-6 1x


This is the BEST way to make cauliflower rice that has a texture just like the real thing!



Base ingredients:

  • 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


  1. 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).
  2. 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).
  3. 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.
  4. 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).
  5. 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

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