Remember when cauliflower was just a bland, awkward vegetable nobody wanted to touch? These days it’s a kitchen star — especially when transformed into cauliflower rice. This cauliflower fried rice recipe is a simple, healthy dinner idea that’s low-carb, vegetarian, gluten-free and dairy-free. It’s easy to make from scratch and yields a filling, flavorful meal in about 30 minutes.
Update Feb 2020: I’ve made this cauliflower rice recipe many times since first posting it on August 29, 2019, and updated some photos after recent batches.
Before we start: a quick tribute to the cauliflower head that gave itself up for this dish.
It might have sat in the fridge a little too long, but once grated and seasoned, it becomes something to look forward to. Cauliflower’s mild flavor soaks up garlic, soy or tamari, and a touch of sesame oil for a satisfying fried rice alternative.
I wasn’t always sold on cauliflower rice, but after trying it with plenty of garlic and a few tweaks, it’s become a reliably tasty weeknight option. It won’t exactly replace your favorite takeout, but it’s wholesome, flavorful and quick — especially if you like to eat clean or cut carbs.
How To Make Cauliflower Rice
First, check your grocery store — many sell pre-made cauliflower rice. If you can’t find it, buy a head of cauliflower and transform it at home. Two common methods:
- Fast: use a food processor
- Simple: use a box grater
If you’re grating by hand, take care and work steadily. Stop when the cauliflower has reached a rice-like texture. It’s normal for small bits to vary in size — that adds nice texture when you saute the “rice.”
You’ll know the cauliflower is ready when it resembles coarse rice and has no large florets left. A food processor makes this faster, but a grater works perfectly well.
