Description
Light, low-carb, and incredibly flavorful, this cauliflower rice recipe is a quick and healthy twist on traditional rice. It’s perfect as a base for your favorite proteins or veggie-packed dishes.
Ingredients
1 large head of fresh cauliflower (or 16 oz. pre-riced)
2 tablespoons of olive oil or avocado oil
3 cloves garlic, minced
1 small shallot, finely chopped
Salt and pepper to taste
Optional: squeeze of lemon juice, chopped parsley, or a pinch of turmeric
Instructions
1. Remove the leaves and core from the cauliflower. Chop into medium chunks.
2. In batches, pulse the cauliflower in a food processor until it resembles rice grains. Don’t over-process.
3. Heat olive oil in a large skillet over medium heat. Add shallots and garlic. Stir until fragrant—about 1–2 minutes.
4. Add cauliflower rice. Season with salt, pepper, and optional turmeric or lemon zest. Sauté 5–7 minutes, stirring frequently.
5. Taste and adjust seasoning. Finish with fresh herbs or lemon juice for brightness.
6. Serve hot from the pan, or let it cool and use it as a base for wraps or bowls.
Notes
Frozen riced cauliflower can be used—just pat it dry before sautéing.
Add curry powder, sesame oil, Cajun spice, or pesto for flavor variations.
Perfect for batch cooking—keeps 3 days in the fridge or 2 months in the freezer.
Pairs beautifully with grilled chicken, tofu, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: Healthy, Low-Carb
Nutrition
- Serving Size: 1 cup
- Calories: 25
- Sugar: 1g
- Sodium: 40mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cauliflower rice, low carb, keto, gluten-free, healthy side