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Judy John

Cauliflower Rice

Light, fluffy cauliflower rice seasoned with garlic, onion, and herbs. It cooks quickly and makes an easy low-carb side for everyday meals.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Main Dish, Side Dish, Snack
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower Rice
  • 1 large head (700 g) cauliflower — cut into florets
  • 1 tablespoon (15 ml) olive oil
  • 2 cloves (6 g) garlic — finely minced
  • 1/4 cup (40 g) yellow onion — finely diced
  • 1/2 teaspoon (3 g) salt
  • 1/4 teaspoon (0.5 g) black pepper
  • 1/2 teaspoon (1 g) dried parsley
  • 1 tablespoon (4 g) fresh parsley — chopped
  • 1 teaspoon (5 ml) fresh lemon juice — optional
  • 1 teaspoon (5 ml) butter — optional for richer flavor

Equipment

  • Food Processor
  • Cutting Board
  • Chef's Knife
  • Large Skillet
  • Wooden Spoon
  • Measuring Cups
  • Measuring Spoons
  • Colander
  • Serving Bowl

Method
 

  1. Cut the cauliflower into small florets. Rinse and dry them thoroughly so excess water does not make the finished rice soggy.
  2. Pulse the florets in a food processor in short bursts until they resemble small rice grains. Avoid overprocessing, which creates a wet puree.
  3. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes until slightly softened.
  4. Add the minced garlic and stir for about 30 seconds until fragrant. Do not let the garlic brown deeply.
  5. Add the cauliflower rice, salt, pepper, and dried parsley. Stir well so the seasoning coats the grains evenly.
  6. Cook uncovered for 5 to 7 minutes, stirring occasionally, until the cauliflower becomes tender but still feels slightly firm and fluffy.
  7. Remove the skillet from the heat. Stir in fresh parsley and lemon juice if using. Add butter for a richer finish.
  8. Taste and adjust the seasoning. Serve immediately while the cauliflower rice remains light, fluffy, and free from excess moisture.

Notes

Dry cauliflower thoroughly before processing and cooking to control texture. For fluffy rice, use short processor pulses and avoid turning the florets into a puree. For softer rice, cover the skillet for the final 2 minutes. For slightly firmer, drier grains, cook uncovered a little longer. Add cumin, turmeric, chili flakes, curry powder, cilantro, lime juice, Parmesan, or soy sauce for flavor variations. Assemble the cooked rice immediately before serving for the best texture. To prepare ahead, pulse the raw cauliflower and refrigerate it in an airtight container for up to 2 days. Freeze raw cauliflower rice in freezer-safe bags for up to 3 months, then cook directly from frozen with a few extra minutes. Store cooked cauliflower rice in the refrigerator for up to 3 days. Reheat quickly in a hot skillet to help restore its texture.