Easy 10-minute homemade cauliflower rice with step-by-step photos.
I honestly had no idea that cauliflower rice was so easy and delicious until I made it last week! I’m not going tell you that you can’t even tell the difference because…well, it’s cauliflower, not rice. However, cauliflower rice is way easier to make than you assume, and it tastes pretty darn good for being a vegetable.
Like I said in my post last week, I’ve been testing out some Paleo recipes recently and I came across this so-called “rice.” Always being game for healthy hacks I attempted my own recipe and I am thrilled with the result! The cauliflower cooks down and becomes soft and even buttery-tasting. And the best part? It only takes ten minutes from start to finish!
Cut heads off of cauliflower florets (pictured above). Place in food processor or blender until ground. I blended half of the florets at a time so the cauliflower wouldn’t get stuck in my blender.
Heat coconut oil in a large pan on medium heat. Place cauliflower in pan and cook for 8 minutes, stirring occasionally. Serve warm! Cauliflower rice can be stored in the fridge in an airtight container for up to four days!
- 1 large head of cauliflower
- 1 and ½ tablespoons coconut oil
- ½ teaspoon of salt
- Cut heads off of cauliflower florets.
- Place in food processor or blender until ground.
- Heat coconut oil in a large pan on medium heat.
- Place cauliflower in pan and cook for 8 minutes, stirring occasionally.
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