Can I freeze cauliflower rice?

Yes! Making extra cauliflower rice for the freezer is a great way to save time and waste less!

Are rice cauliflower recipes gluten-free?

This one is! You just need cauliflower, cooking oil (like coconut oil or olive oil ), and the seasonings you desire.

Is it cheaper to make cauliflower rice or buy it?

Generally, you’re going to pay less per ounce for a head of cauliflower than for a bag of premade cauliflower rice. You’ll potentially also end up with a larger amount if you make it yourself, depending on how big your cauliflower is.

Make Cauliflower Rice with these 4 Easy Methods!

How to Make Cauliflower Rice

Cast iron pan filled with white rice and green onions, a wooden spatula its alongside. Text overlay Quick and Easy Cauliflower Rice.

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Follow this easy tutorial to make your own cauliflower rice, plus bonus tips to make it crispy and delicious! This cauli rice is quick and easy, and it’s a great low-carb option for the Whole30, paleo, or keto. Don’t forget to make extra cauliflower rice to freeze!

Author: Tiffany
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Yield: 4 servings 1x
Category: Sides
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 head cauliflower
1–2 Tbsp coconut oil
salt and pepper, to taste

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Instructions

Wash cauliflower and remove as much of the green leaves as possible. Cut the cauliflower in half from top to bottom.
Using the large holes on a box grater, grate the cauliflower florets only. Do not grate the stems of the cauliflower. Reserve those and use them in another recipe.
Preheat a large frying pan or cast iron skillet or wok to high heat (not SUPER high, just high) and add 1 Tbsp coconut oil.
When you can easily feel the heat coming off the pan when you hover your hand over the pan (without touching it!) AND the oil swirls easily around the pan, it’s ready. Add the cauliflower to the pan and stir constantly with a wooden spoon. Make sure you’re moving the cauliflower around the pan. I like to make one big “round the pan” motion, and then move side to side as I cross the pan, then repeat this over and over.
Cook the cauliflower until it is light to medium golden brown, or as desired. Season with salt and pepper to taste.
If you’re serving this in lieu of rice in a saucy dish, I recommend serving this NEXT TO the dish, rather than layering underneath.

Notes

Store extra cooked cauli rice in an airtight container in the refrigerator for up to 3 days.
If you are using riced cauliflower in place of brown or white rice in a recipe, use cooked cauliflower rice. You may also need to adjust the liquid in the recipe since cauliflower rice won’t absorb additional liquid like brown or white rice would.
Mix up the flavors by making cilantro lime cauliflower rice, adding garlic and fresh herbs, or other spice mixes!

Nutrition

Serving Size: 1
Calories: 437

Find it online: https://dontwastethecrumbs.com/how-to-make-cauliflower-rice/