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Cauliflower rice in a large bowl lined with paper towels.
4.9 from 19 votes

How to make Cauliflower Rice

How to Make Cauliflower Rice right at home in less than 10 minutes! Delicious, vegan, and gluten-free, enjoy this low-carb veggie alternative with all your favorite recipes!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4 servings
Calories: 99kcal


  • 1 large head of cauliflower

For the cooked cauliflower rice

  • 1 tablespoon olive oil or butter
  • 1 shallot minced
  • 3 cloves garlic minced
  • 4 cups cauliflower rice
  • 1 lemon juiced and zested (optional)
  • salt and pepper to season


  • Prepare the cauliflower - Wash and thoroughly dry the cauliflower. Remove all the greens.
  • If using a food processor - Chop your cauliflower into small florets. Transfer to a large food processor, filling only 1/2-2/3 of the way full (you may need to process your cauliflower in 2 batches). Pulse the cauliflower in 1-second pulses until cauliflower is approximately the size of rice or couscous.
  • If using a box grater - Chop the cauliflower into large chunks and use the medium to large-sized holes to grate the cauliflower into "rice".
  • To cook cauliflower rice - Heat 1-2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Add minced shallot (optional) and sauté until soft. Add the garlic and cook for 30 seconds until stirring in the cauliflower rice. Add the lemon juice and lemon zest, if using, and mix well to combine. Partially cover the skillet and continue to cook, stirring occasionally, until cauliflower rice is tender. Season with salt, pepper, or soy sauce, as desired.


  • Tip - if you plan to use a box grater to rice your cauliflower, try to do so in a large mixing bowl as the method can be quite messy.
  • Nutritional information is for the cooked cauliflower rice.
  • Keep leftover cauliflower rice stored in the refrigerator for up to 5 days or in a sealed ziplock bag for up to 1 month.
  • Riced cauliflower cooked with olive oil is naturally gluten-free, dairy-free, vegan, vegetarian, keto, paleo, and supe good for you!
  • Originally published on March 7, 2016


Calories: 99kcal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 65mg | Potassium: 695mg | Fiber: 5g | Sugar: 5g | Vitamin C: 116.7mg | Calcium: 57mg | Iron: 1.1mg
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