How to Make Cauliflower Rice with and without a Food Processor

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Edamame provides more protein.

cilantro

🥗Healthier: parsley

💰Cheaper: basil

Parsley is a common herb with a milder flavor.

Split the head of cauliflower in half and slice out the core

Remove the green leaves from the cauliflower

Break the cauliflower into golf ball-sized florets

Place florets in a food processor fitted with a blade attachment

Pulse the cauliflower in three-second bursts until it resembles fluffy rice granules

Note that the texture may not be even, with some larger pieces

Chop cauliflower into larger wedges for grating

Use a cheese grater with the largest holes to grate the cauliflower into a finer, couscous-like texture

Store the cauliflower rice in a resealable zip bag lined with a paper towel to absorb moisture

Fill the bag with rice, push the air out, and refrigerate for up to three days or freeze in two or four cup measurements

Use a food processor with a cheese grater attachment for an even texture and speed

Cooking Techniques

Equipment Needed

Spice Level:

Dietary