This keto cauliflower rice recipe is your new shortcut to quick weeknight meals. It’s a light, fluffy low carb side dish that goes great with everything.
Holly’s Recipe Highlights
- Why Make It: This is one of my favorite low carb rice alternatives, comparable to zoodles, that cooks in minutes and absorbs flavors beautifully.
- Recommended tools: I choose a box grater for more texture, or a food processor for fast batches.
- Time-Saving Tip: Use bagged instead of homemade cauliflower rice if you’re in a hurry.
- Serving Suggestions: I love to serve cauliflower rice as a keto base for curries, bowls, and stir fries.
- Yield: One head typically produces enough for 4 low-carb servings.
Picking the Best Ingredients
- Cauliflower: Choose a firm, bright cauliflower head. Dry washed cauliflower thoroughly to give keto cauliflower rice the best sautéed texture. Fresh makes the lightest, fluffiest rice.
- Butter or Olive Oil: Butter provides delicious richness, while olive oil keeps it lighter and dairy-free.
- Garlic: Fresh minced garlic builds savory flavor quickly without overpowering the dish, perfect used to round out Asian meals.
- Salt and Pepper: Season lightly at first because cauliflower absorbs seasoning so well.
Variations
- Swap mashed cauliflower in for the riced cauliflower.
- Sub parsley in for cilantro and add a squeeze of lemon or lime, delicious served with salmon.
- Stir in a pinch of turmeric or paprika for color and warmth. Try taco spice, curry powder, or soy sauce for easy flavor twists.
- For a more hearty texture, pulse the cauliflower a bit more coarsely.
How to Make Cauliflower Rice
- Prep: Grate or pulse cauliflower until it resembles rice. (Full recipe below.)
- Cook: Sautè garlic in butter, add cauliflower and cook until tender but not soft.
- Serve: Before serving, season to taste and finish with parsley if desired.
Holly’s Smart Tips for Perfect Texture
- Pat the cauliflower very dry after washing to avoid a wet or mushy texture.
- When using a food processor to rice cauliflower, work in batches to ensure the pieces stay even.
- Rice the cauliflower and refrigerate it for up to two days before making this recipe. Or freeze it raw and thaw when ready to use.
- Cook over medium heat for tender and just slightly browned cauliflower rice. Uncover the skillet to allow moisture to evaportate if it becomes watery.
Storing and Freezing
- Refrigerate cooked cauliflower rice in an airtight container for up to 4 days.
- Reheat in a skillet to revive its fluffy texture.
- Freeze uncooked riced cauliflower in zip bags for up to 3 months. Cook from frozen without thawing for best texture.
Low-Carb Meals to Serve with Cauliflower Rice
Did you make this Cauliflower Rice Recipe? Leave a comment and rating below.
Cauliflower Rice Recipe
Light, fluffy cauliflower rice cooked with garlic and butter for the perfect low-carb side.
Equipment
Box Grater or food processor
Ingredients
- 1 large head cauliflower
- 2 tablespoons butter or olive oil
- 1 clove garlic minced
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper
- chopped parsley optional
Instructions
- Remove the leaves and thick stem of the cauliflower. Wash and dry thoroughly.
- Use the medium holes of a box grater to shred the cauliflower. Alternatively, cut the cauliflower into large chunks and blend in a food processor (in batches) until the texture resembles rice.
- In a large skillet, melt the butter over medium heat. Add garlic and cook for 30 second or until fragrant.
- Add cauliflower and cook for 6-8 minutes, or just until tender but not mushy.
- Season with salt and pepper. Stir in chopped parsley (if using).
Notes
- Store leftover cauliflower rice in the refrigerator for up to 4 days, or in the freezer for up to 2 months.
- To make ahead, refrigerate or freeze cauliflower rice after grating and before cooking.
- Dry washed cauliflower thoroughly to keep the texture light and fluffy.
Nutrition Information
Calories: 104kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 399mg | Potassium: 634mg | Fiber: 4g | Sugar: 4g | Vitamin A: 176IU | Vitamin C: 101mg | Calcium: 50mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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