Cauliflower Rice


Cauliflower Rice

I’ve been meaning to post this for a while – a how-to for Cauliflower Rice. It’s not new, and it’s not rocket science, but I just wanted to have it here on my website for easy reference.

Cauliflower rice is great to add to any meal as a rice / grain alternative. It goes great with sauces, and you can add extra flavour by adding vegetables or herbs and spices.



  • 1 head of cauliflower
  • Bread Board (or chopping board) and knife
  • Food Processor or a hand grater


  1. Wash the cauliflower and remove any leaves
  2. Cut away the main stem (you don’t need this) – the smaller stems, which hold the florets together, can stay.
  3. Cut the remaining cauliflower up into chunks, to fit in the food processor. If the pieces are too large, the processor will struggle big time … You can also grate the cauliflower with the coarser side of the grater – but you may end up with larger pieces, giving the rice a chunkier texture.
  4. Pulse the processor until the cauliflower is the texture of cous-cous

Cauliflower Rice 01



  1. Microwaving is probably the easiest, and healthiest, as you don’t need to add any oils or fats.
  2. Add the cauliflower rice and a teaspoon of water (no more) to a microwave-safe dish.
  3. Cover and cook for 3 minutes on high
  4. Remove from microwave and let it stand for a few minutes, as it will continue to cook and be extremely hot

Bake in Oven:

  1. Cooking in the oven will give you a slightly drier / crunchier rice
  2. Preheat the oven to 200 degrees
  3. Spread the cauliflower rice evenly over a lined baking tray
  4. Bake for 12 minutes, mixing up / turning the cauliflower rice every 5 minutes
  5. Remove from the oven and season to taste


Before you cook your cauliflower rice, add herbs & spices such as cumin, chilli, coriander. After cooking, you can add anything you want – leafy greens or even cooked egg!

For more Cauliflower Recipe ideas, check out my Pinterest board.



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