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basic cauliflower rice in a blue bowl with a blue napkin on top of a grey wooden table
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5 from 1 vote

Basic Cauliflower Rice

Cauliflower rice is simple to make and prep in advance, and the perfect substitute for rice or noodles in soups, pastas, and Asian-style dishes!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 4 cups
Author: Cassy

Ingredients

  • 1 tablespoon butter ghee, or coconut oil
  • 2 heads of cauliflower
  • 1/4 teaspoon sea salt
  • 1/4 cup water

Instructions

Stovetop Directions:

  • In a large sauté or frying pan, melt the butter.
  • Using either a box grater or the grating attachment on a food processor, shred the floret heads of the cauliflower. Save the stems for vegetable broth or soup.
  • Add the shredded cauliflower to the pan with the sea salt and water. Stir continuously for 15-20 minutes over medium to high heat. The cauliflower is finished cooking when it no longer has a crunch.

Microwave Directions:

  • Using either a box grater or the grating attachment on a food processor, shred the floret heads of the cauliflower. Save the stems for vegetable broth or soup.
  • In a large microwave-safe bowl with a lid, add the shredded cauliflower, sea salt, water, and butter. Microwave covered on high for 13-15 minutes, or until it no longer has a crunch.

Nutrition

Calories: 97kcal | Carbohydrates: 14g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 255mg | Potassium: 860mg | Fiber: 6g | Sugar: 5g | Vitamin A: 87IU | Vitamin C: 139mg | Calcium: 65mg | Iron: 1mg