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Simple Cauliflower Rice

This simple cauliflower rice makes a great option for those focusing on a low carbohydrate or gluten-free diets. It's easy to make and adds another veggie to the table. It tastes great alone as a side dish or as the base of a bowl.
Course Side Dish
Cuisine American
Keyword cauliflower
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings 4
Calories 150kcal

Equipment

  • Large wok

Ingredients

  • 2 heads cauliflower 6 cups ish shredded
  • ½ sweet onion chopped (one overflowing cup)
  • 2 tablespoons olive oil
  • ¼ teaspoon sea salt
  • ½ teaspoon garlic powder
  • 3 cracks pepper or to taste

Instructions

  • Grate the cauliflower using a cheese grater. Or, add it slowly into a food processor. When finished, you’ll have roughly six cups.
  • In a large pan, heat the olive oil over slightly over medium heat.
  • Add half the grated cauliflower to the pan and begin to cook for 3-4 minutes. Add the remaining cauliflower and the spices.
  • Cover and cook for 10-12 minutes stirring every so often. Once the rice is starting to brown on the bottom, remover cover and cook for 5 more minutes stirring once or twice. Season with salt and pepper to taste and remove from heat to serve.

Notes

If your cauliflower is super fresh and you notice it “wet” when you grate it, just press it into a strainer for a moment to release some of the water.

Nutrition

Calories: 150kcal | Carbohydrates: 18g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 235mg | Potassium: 919mg | Fiber: 6g | Sugar: 8g | Vitamin C: 141mg | Calcium: 75mg | Iron: 1mg