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Making your own cauliflower rice is not only easy, it’ll save you money, too. Thanks to your food processor, this simple method transforms a head of cauliflower into 6 cups of cauliflower rice, basically double what you’d get if you bought it pre-made. Once you’ve prepped a batch, use any of these four easy recipes to make an easy microwaved or sautéed side, an oniony pilaf, or a healthy take on stir-fried rice. In fact, you can use your DIY cauliflower rice in place of any recipe where you’d normally use rice.


Credit: Victor Protasio

Recipe Summary

5 mins
5 mins
6 cups


Ingredient Checklist


Instructions Checklist
  • Working in 2 batches, pulse cauliflower in a food processor until rice-size pieces form. (Some larger pieces are OK.) Refrigerate in airtight containers for up to 1 week or freeze for up to 3 months.

  • Microwave InstructionsMicrowave 1 cup Cauliflower Rice, 1 Tbsp. unsalted butter, ½ tsp. kosher salt, and 1/8 tsp. freshly ground black pepper in a microwave-safe bowl on high until butter is melted and mixture is heated through, 1 to 2 minutes.

  • Stovetop InstructionsCook 1 cup Cauliflower Rice and 1½ tsp. olive oil in a skillet over medium-high, stirring occasionally, until lightly golden, 2 minutes. Stir in ½ tsp. kosher salt and 1/8 tsp. freshly ground black pepper.

  • Rice PilafCook 1 chopped onion in 1 Tbsp. olive oil in a large skillet over medium-high, stirring, until softened, 5 minutes. Stir in 2 cups Cauliflower Rice, 3 Tbsp. chicken broth, ½ tsp. kosher salt, and ¼ tsp. freshly ground black pepper. Reduce heat to low; cook, covered, until liquid is absorbed, 6 to 8 minutes. Fluff with a fork; top with chopped parsley.

  • Stir-FryCook 3 sliced scallions and 1 chopped clove garlic in 2 Tbsp. olive oil in a large skillet over medium-high for 2 minutes. Add 1 chopped red bell pepper, 1 grated carrot, and 1 cup spinach; cook, tossing, until softened, 3 minutes. Add 3 cups Cauliflower Rice and 2 Tbsp. soy sauce; cook, stirring, for 2 minutes. Make a well and add 2 beaten eggs and ¼ tsp. kosher salt; cook, stirring constantly, until just set, 2 minutes. Stir eggs through cauliflower mixture.