Cauliflower Rice

Here’s a step-by-step recipe for making easy, low-carb cauliflower rice from scratch in the skillet or roasted in the oven. It’s delicious in bowls, arancini, stir fries, meal prep, and more.

On days I want to eat fewer carbs, balance out a more decadent dish, or just want a healthy vegetable side dish, I swap the rice for cauliflower rice. It’s the perfect quick and light side, and no one misses the carbs! You can serve this veggie rice with any protein you wish – chicken, shrimp, whatever, and call it a meal. You can make it in the skillet or wok or roast it in the oven in a sheet pan. The oven version is delicious and nutty; the skillet version is faster and has a closer texture to rice. Either way, they are both delicious.

You can cook riced cauliflower using the stove or oven. The results are different, both are great!

It’s so easy to make riced cauliflower taste good. It has a neutral flavor, so you can season it with various ingredients to change how it tastes. For the simplest way, sauté it with a little onion and garlic, as I mentioned above. You can also use it in any recipe that calls for cauliflower rice. Here’s a list of some of my favorite recipes that swap out rice for cauliflower:

You can refrigerate cooked or raw riced cauliflower for up to 4 days to use in other recipes. Or freeze it in a freezer bag for up to three months in an airtight container. Reheat it in the microwave, oven, or stove.

Cauliflower is healthier than rice since it is a vegetable packed with vitamins and minerals, like vitamins C and K and folate. Cauliflower is also low in calories and carbs and full of fiber.

Yes, it is! Sure, you can buy riced cauliflower already cut or frozen, but nothing tastes better than making it fresh. Plus, it’s so simple and much cheaper than buying it pre-made.

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