Cauliflower Rice – A “How To” Guide

Don’t be daunted! Ricing cauliflower is easy and simple. It only takes a few steps and turns out super delicious! Riced cauliflower is a simple and fun way to add more vegetables into your day. Of course, it is not a true replacement of rice, but it comes pretty darn close! You could even mix it with equal parts quinoa to make it more hearty and cook up a protein to make it a meal.



When taking these pictures I used cranberries to add a pop of color to the photograph. I don’t know if they would go well with pea or not. Since cranberries are are tart they may be good in a sweet flavored pea pod stir fry with chicken and cashews. Many Chinese dishes encompass sweet, spicy, sour, and salty flavors all in one, so  I feel like the cranberries would be a welcome addition! Stay tuned for future posts that use this tasty, unique and possibly versatile little berry!

Cauliflower Rice – A “How To” Guide


Cauliflower Rice - A "How To" Guide

Servings 4 Servings


  • 1 head of cauliflower


  1. Go to step 4 and determine cooking method. If you choose the baking method preheat oven to 350F.

  2. Clean cauliflower of leaves and cut into small florets or larger depending on the size of your food processor.
  3. Place in food processor and pulse until cauliflower is broken up into small bits (rice size). It may be easier to do this in batches.
  5. Transfer to sheet pans and bake until brown or tender, stirring every once in a while OR (see next step).

  6. Microwave until tender OR (see next step).

  7. Saute in a pan until golden brown.

  8. Don't cook at all and eat it raw
  9. Use as you would rice. Season well,

Recipe Notes

Don't use in dishes where the rice is used in a dish to absorb a liquid such as casseroles and others

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  1. Nicole Fitterer | 7th Nov 14

    Awesome idea! We're always looking for new ways to add quinoa or rice to meals, but this is a much better option. Love it beth! 🙂

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