How to Make Cauliflower Rice at home using a food processor, grater or knife. Homemade cauliflower rice is easy, cheap and lasts well for months to come. You can cook it from frozen!
Cauliflower rice is a wonderful low carb alternative to regular rice in classic dishes like fried rice and risotto.
Cauliflower Rice
The main reason I make cauliflower rice at home is the cost. In Canada, a small bag of cauliflower rice costs often $5-6. I assume it is much cheaper in the US. Lucky you then. 🙂
I also find store-bought bagged cauliflower rice goes bad fast either already in the store or in my own fridge. I simply forget about it often. Guilty as charged. 🙂
So, I find it much easier to keep a head of cauliflower on hand that lasts way longer and make cauliflower rice as I need. Or freeze for later because riced cauliflower freezes beautifully. You don’t even have to thaw it before cooking.
How to Make Cauliflower Rice in a Food Processor
2 lbs of cauliflower makes about 6 cups of cauliflower rice.
Tip: Do not throw away the core. It makes the best firm cauliflower rice.
- Chop cauliflower into florets just small enough to move around in your food processor. Save time by buying already chopped cauliflower in a bag. It lasts as long as a head of cauliflower.
- Add cauliflower florets in small batches to any size food processor. The key is to not overcrowd the bowl and work in batches. Any size and power food processor works – from this little guy pictured to my 11 cup full size one.
- Process cauliflower not too long just until you see the rice texture form. I would say about 20 seconds. As soon as you overstuff food processor with cauliflower and overprocess, it becomes a mush with large chunks.
How to Rice Cauliflower with Grater and By Hand
If you do not have a food processor, not a big deal. You can still make cauliflower rice using below 2 methods. I would not recommend making cauliflower rice in any blender because the blade is not wide enough.
- Box grater – If using a head of cauliflower, cut into larger florets so they are more comfortable to hold and prevent skin damage. Grate on the largest holes of a box grater usually intended for cheese.
- Chop cauliflower florets using chef’s knife. The key to success is a sharp knife, stable cutting board and patience. 🙂 This technique is more time consuming than any other but works like a charm.
In either way, check out my post how to cut cauliflower into florets.
How to Store Cauliflower Rice
Refrigerate riced cauliflower in a glass bowl covered with linen towel or a beeswax wrap. Cauliflower contains 90% water. Keeping cauliflower rice not covered airtight allows excess moisture to escape and air to flow. It will last this way for up to 5-6 days staying dry and without becoming soggy and developing a foul sulphur smell.
Freeze cauliflower rice in desired portions for next recipe. It freezes beautifully in large gallon size resealable bags for up to 3 months. Cook from frozen, please do not thaw. Then wash a baggie and re-use, pretty please. 🙂 Frozen cauliflower rice cooks just as fast as fresh. If you let it thaw, it will release a ton of water into your dish.
How to Cook Cauliflower Rice
Cauliflower rice is usually mixed with other ingredients to make a low carb dinner. 4 key points you need to remember when cooking cauliflower rice:
- Cauliflower is a vegetable, so its “rice”.
- It releases water unlike its starchy “sister” that absorbs it.
- Cook time is maximum 5 minutes. Mostly, you just warm it through.
- Do not treat it like rice but rather a vegetable.
Below are a few ideas to get you started:
- Cauliflower fried rice
- Cauliflower risotto
- Mexican cauliflower rice
- Thai cauliflower rice
- Cheesy cauliflower rice
- Cilantro lime cauliflower rice
- Chicken cauliflower rice and beans
- Browse all 25 cauliflower rice recipes.
How to Make Cauliflower Rice
Instructions
In a Food Processor
- Chop cauliflower into florets just small enough to move around in your food processor.
- Add cauliflower florets in small batches to any size food processor. The key is to not overcrowd the bowl and work in batches. Any size and power food processor works - from this little guy pictured to my 11 cup full size one.
- Process cauliflower not too long just until you see the rice texture form. I would say about 20 seconds. As soon as you overstuff food processor with cauliflower, it becomes a mush with large chunks.
Using a Box Grater
- If using a head of cauliflower, cut into larger florets so they are more comfortable to hold and prevent skin damage.
- Grate on the largest holes of a box grater usually intended for cheese.
By Hand
- Chop cauliflower florets using chef's knife.
- The key to success is a sharp knife, stable cutting board and patience. 🙂 This technique is more time consuming than any other but works like a charm.
- In either way, check out my post how to cut cauliflower into florets.
Notes
- 2 lbs of cauliflower makes about 6 cups of cauliflower rice.
- Do not throw away the core. It makes the best firm cauliflower rice.
- How to Store Cauliflower Rice: Refrigerate riced cauliflower in a glass bowl covered with linen towel or a beeswax wrap. Cauliflower contains 90% water. Keeping cauliflower rice not covered airtight allows excess moisture to escape and air to flow. It will last this way for up to 5-6 days staying dry and without becoming soggy and developing a foul sulphur smell.
- Freeze cauliflower rice in desired portions for next recipe. It freezes beautifully in large gallon size resealable bags for up to 3 months. Cook from frozen, please do not thaw. Then wash a baggie and re-use, pretty please. 🙂 Frozen cauliflower rice cooks just as fast as fresh. If you let it thaw, it will release a ton of water into your dish.
Nutrition
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