Cauliflower rice

cauliflower rice

Cauliflower rice

Leah Regner
Vegetable low-carb option to rice
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Chinese
Servings 6 serves
Calories 42 kcal


  • 1 Food processor
  • 1 Freezer proof container If you want to freeze
  • 1 Frying pan or heavy based saucepan


  • 1 large Cauliflower
  • Olive oil
  • 1 tbsp Parsley finely chopped
  • Salt
  • Pepper


  • Remove leaves and any hard stem
  • Cut into uniform-size florets
  • Add to a food processor bowl and pulse until cauliflower resembles large rice. Usually about 10 times (don't make to small or they will cook to mush)
    If you don't have a food processor use a cheese grater.
  • Store in the fridge for 7 days or freezer for 30 days.
    Place in single serves as flat as possible if freezing, For fast freezing and defrosting
  • To cook, heat a saucepan or frying pan to medium heat, add olive oil
  • Sautee for 4 minutes or until tender
  • Season to taste and with a little dash of olive oil and parsley
Keyword dairy free, gluten free, grain free, keto, vegan option, vegetarian