How to make cauliflower rice

How to make cauliflower rice

Cauliflower rice is a great alternative to rice or cracked wheat if you are planning to go easy on carbs. I did not like it the first time I made it, it gives out a strong odour when the water content is evaporating. But the next time, I worked around it, by covering the pan, and then quick sauteing it with olive oil, on medium high heat. Now, I enjoy it as a side with a beautiful entree. 

Its easy to prep and store in the fridge for upto a week. It has a slightly bitter undertone to it, if you are willing to overlook that, by sauteing it with salt, and olive oil, you will grow to love it 

Prepping cauliflower rice:

Serves 3


1 whole cauliflower, washed and stemmed

2 tsp olive oil or butter

1/2 tsp minced garlic

Salt and pepper to taste

A dash of lime juice

Chopper cilantro or parsley for garnish


Add the cauliflower florets into a food processor, and pulse until shredded. At this point you can store it in a ziploc bag and save it in the fridge to use later or set aside to cook. 

In a saucepan on medium high heat, add olive oil. When it begins to shimmer, add garlic and sauté for just a few seconds. Dump the shredded cauliflower and just a few spoons of water. Cover and cook for 2 minutes.

Remove the cover and add salt and pepper. Sauté on high heat for 3 to 5 minutes until the raw smell disappears. Add a dash of lime and garnish with cilantro or parsley. Serve warm, preferably with an entree or curry.