RecipeCauliflower Rice

Nutrition Facts
Amount per Serving
  • Calories: 35
  • Protein: 3g
  • Total Fat: 0g
    • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Total Carbohydrate: 7g
  • Dietary Fiber: 3g
  • Total Sugar: 3g
    • Natural Sugar: 3g
  • Sodium: 135mg

Trying to cut calories and carbs? Give my tasty cauliflower rice a shot. A cup is loads lighter than the same amount of regular rice, so feel free to double up on portions.

  • Prep time
  • Total Time
This recipe makes 4 Servings
  • 1 head cauliflower
  • ¼ teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • Ground black pepper to taste
  • 1 teaspoon butter (optional)

Rinse cauliflower and pat dry (it’s important for cauliflower to be as dry as possible). Break cauliflower head into large florets.

One a time, place each floret into a food processor and pulse for a few seconds to chop into rice-like pieces. Be careful not to over-pulse or you’ll wind up with pureed cauliflower.

Transfer each batch of “cauliflower rice” to a bowl until you finish the entire head. If you don’t have a food processor, you can create small, uniform pieces using the largest setting on a grater.

Warm a skillet liberally coated with nonstick oil spray over medium heat. Add the cauliflower rice, along with salt, red pepper flakes, garlic powder, cumin, black pepper and optional butter. Sauté, stirring occasionally, for 10 to 12 minutes.

Note: Recipe makes approximately 4 one-cup servings.