Cauliflower is such a versatile vegetable, and I’ve grown to love experimenting with it. One of my favorite things to do with this cruciferous vegetable is to turn it into “rice.”
Because rice can often leave dishes feeling heavy, it’s nice to substitute a vegetable where a starch would usually be. In addition, it’s a great way to squeeze more servings of vegetables into your day.
Origins of Cauliflower Rice
We don’t claim to have invented cauliflower rice, but we sure do love it! So, who does deserve the credit?
It’s believed that cauliflower “couscous” was invented in 1998 in California by a chef named Ben Ford. As far as we can tell, it’s the same thing, just a different name. The term “cauliflower rice” didn’t become an internet sensation until around 2012. But ever since then, this nutrient-rich rice substitute has been booming in popularity!
How to Make Cauliflower Rice
There are two techniques for making cauliflower rice. You can either use a box grater with the medium-size holes (pictured below) traditionally used for cheese or a food processor with the grater blade to blitz it into small pieces. With both techniques, you’re aiming for little pieces the size of rice.
One additional step I like is to press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel or absorbent dish towel and squeeze/press to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.
Once you have your cauliflower rice, it’s easy to cook! Saute in a large skillet over medium heat in 1 Tbsp oil. Use a lid to cover the cauliflower so it steams and becomes more tender. Cook for a total of 5-8 minutes, stirring occasionally, then season as desired (such as with soy sauce or salt and pepper).
How long does cauliflower rice last?
Raw Cauliflower Rice
We find that if you turn cauliflower into cauliflower rice and leave it in the fridge for a few days, it develops a strong and unpleasant sulfur smell. So it’s best to use it right away or freeze it.
Cooked Cauliflower Rice
Cooking cauliflower rice prevents it from developing a funky smell as quickly. Cooked cauliflower rice is kept for approximately four days in a sealed container in the fridge.
Can you freeze rice cauliflower?
Yes! We recommend freezing riced cauliflower after pressing out the moisture and before cooking. Freeze in a sealed container (we like to use Stasher bags) for up to 1 month.
- One large head of cauliflower
- Wash and thoroughly dry cauliflower, then remove all greens.
- If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes (see photo – the side commonly used to grate cheese) to grate into “rice.” If using a food processor, cut it into small pieces and use the grater attachment to grate the cauliflower into “rice.”
- Optional: Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
- Once you have your cauliflower rice, it’s easy to cook (or enjoy raw)! Saute in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper).
- Use cauliflower rice in recipes that call for rice, such as stir fries or fried rice! Store leftovers in the refrigerator for up to 5 days. Store uncooked cauliflower rice in the freezer for up to 1 month.