Light, fluffy, and surprisingly versatile, how to make cauliflower rice is a kitchen skill every healthy home cook should master. This simple recipe transforms everyday cauliflower into a low-carb, nutrient-rich rice alternative.

Perfect for stir fries, burrito bowls, or even a veggie-packed fried rice, cauliflower rice absorbs flavor beautifully while keeping dishes light. It’s fast, fresh, and endlessly customizable.

Key Ingredients for the Best Cauliflower Rice

Cauliflower – The star of the dish, cauliflower breaks down into a fluffy, grain-like texture that mimics white rice beautifully while staying low in carbs.
Scallions – These bring a fresh, mild onion flavor that adds depth and aroma without overpowering the dish.
Extra-virgin olive oil – A splash of this helps sauté the cauliflower gently and brings a subtle richness to the finished rice.
Lime juice – A bright, citrusy touch that lifts the flavor and cuts through any earthy bitterness in the cauliflower.
Sea salt and black pepper – Simple but essential for enhancing and balancing the natural flavors.

From Floret to Fluffy: Cauliflower Rice in Minutes

Begin by drying your cauliflower thoroughly to prevent soggy rice. Cut it into large chunks, discarding the leaves but keeping the cores.

In a food processor, pulse the cauliflower in short bursts until it reaches a rice-like texture. Avoid over-processing—aim for fluffy, not mushy. If your processor is small, work in batches.

To enjoy it as a side or rice replacement, heat olive oil in a skillet over medium. Add chopped scallions and the cauliflower rice, sautéing for 3–5 minutes until tender. Finish with salt, pepper, and a squeeze of lime.

Use it immediately in your favorite recipes or enjoy it solo with a pinch of seasoning.

Quick Tips & Clever Variations

For fluffier texture, avoid overcrowding the food processor—smaller batches prevent over-processing. If you’re meal prepping, cauliflower rice can be stored raw or cooked, but avoid seasoning until ready to eat for best texture.

To switch things up, try mixing in garlic, turmeric, or ginger during cooking. For a Mediterranean twist, stir in lemon zest and fresh parsley. Or go Asian-style with sesame oil and chopped cilantro.

Storing Cauliflower Rice: Freshness Matters

Raw cauliflower rice keeps best in an airtight container in the fridge for up to three days. To freeze, spread it in a single layer on a baking sheet, freeze until solid, then store in freezer bags for up to one month.

Cooked cauliflower rice should be cooled completely before refrigerating and can be reheated in a skillet or microwave. Add a splash of water or broth while reheating to bring back moisture and fluffiness.

Cauliflower Rice Recipe

This straightforward method yields fluffy, versatile cauliflower rice perfect for incorporating into stir-fries, burrito bowls, or as a wholesome alternative to traditional grains. Light cooking with a touch of seasoning enhances its flavor and texture.

Print Pin Rate

Course: Side Dish

Cuisine: Universal

Keyword: Cauliflower Rice Recipe

Prep Time: 7

Cook Time: 3

Total Time: 10

Ingredients

Juice of ½ lime
Sea salt to taste
Freshly ground black pepper to taste
½ cup chopped scallions
1 medium head of cauliflower
1 teaspoon extra-virgin olive oil

Instructions

Ensure the cauliflower is completely dry. Cut it into large florets, retaining the core but setting aside or reserving the leaves for another use. Transfer the florets in batches to a food processor and pulse until the texture resembles that of rice, taking care not to over-process to avoid a mushy consistency. This uncooked version is ready for use in recipes requiring raw riced cauliflower.
For a simple cooked variant, heat 1 teaspoon of olive oil in a large skillet over medium heat. Introduce the scallions followed by the cauliflower rice, sautéing for approximately 3 to 5 minutes or until thoroughly warmed. Season with sea salt, freshly ground black pepper, and a squeeze of lime juice to round out the flavors and eliminate the raw edge.