Recipe: Cauliflower Rice
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 head cauliflower, any size
  • 1 tablespoon olive oil or butter, optional
  • Salt, optional
  1. Cut the head of cauliflower into quarters. Trim out the inner core from each quarter.
  2. Break apart the cauliflower into large florets with your hands. If the core is tender, you can chop it into pieces and add it with the florets.
  3. Transfer the cauliflower to a food processor. Don't fill the food processor more than ¾ full; if necessary, process in two batches.
  4. Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules (small round grains, similar to rice). Alternatively, grate the florets on the large holes of a box grater. Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the cauliflower couscous to another container and reprocess any large pieces.
  5. Cauliflower couscous can be used raw, tossed like grains into a salad or in a cold side dish.
  6. Cooking makes the cauliflower more tender and rice like. Warm the olive oil or butter in a large skillet over medium heat. Stir in the finely chopped cauliflower and sprinkle with a little salt. Cover the skillet and cook for 5 to 8 minutes, until it's as tender as you like. Serve immediately, or refrigerate for up to a week.
Nutrition Information
Serving size: 1 cup Calories: 54 Fat: 2.6 g Saturated fat: .5 g Carbohydrates: 7 g Sodium: 42 mg Fiber: 2.8 g Protein: 2.7 g
Recipe by My Southern Health at