Looking for a delicious, simple, Whole30-friendly, Paleo alternative to white rice? Make my simple cauliflower rice recipe!
Here’s my second attempt at making cauliflower rice. My first attempt was a little too involved, but this time I adapted this recipe from Elana’s Pantry. This version doesn’t require you to nuke the cauliflower and then fry it. Any way I can save steps is awesome when I’m trying to get food on the table quickly.
Time to make Simple Cauliflower Rice!
Serves 6
Ingredients:
- 1 small cauliflower head, chopped coarsely or 16 ounces riced cauliflower
- 2 tablespoons ghee, coconut oil, avocado oil, or fat of choice
- 1 small onion, chopped finely in a food processor
- Magic Mushroom Powder or Diamond Crystal brand kosher salt
- freshly ground black pepper
- Aleppo pepper (optional)
Equipment:
- Cutting board
- Chef’s knife
- Food processor
- 12-inch skillet with lid
- Silicone spatula
- Measuring spoons
Method:
Grab your cauliflower florets, and throw them into a food processor with the chopping blade.
Pulse the contents until the cauliflower resembles couscous or rice grains.
(If you have a bag of riced cauliflower, you can skip the steps above.)
Heat a 12-inch pan over medium heat until hot. Add your favorite cooking fat and when it’s shimmering, toss in the onions. Cook, stirring frequently, until the onions are translucent. When the onions are softened, dump in the riced cauliflower and stir well to distribute the fat and onions.
Season the “rice” with some Magic Mushroom Powder (or Diamond Crystal kosher salt), pepper, and Aleppo pepper (if using).
Cover the skillet and cook the cauliflower for 5-10 minutes or until softened. Make sure the rice doesn’t get mushy! Taste for seasoning and adjust with additional salt and pepper if needed.
You can totally change up the seasoning and customize it to your tastes. A head of cauliflower makes a lot of rice (~ 6 servings) so I have a base for a bunch of packed lunches. Yay!
Looking for more cauliflower rice variations? Make these recipes:
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Simple Cauliflower Rice
Ingredients
- 1 small cauliflower head chopped coarsely or 16 ounces riced cauliflower
- 2 tablespoons ghee coconut oil, avocado oil, or fat of choice
- 1 small onion chopped finely in a food processor
- Magic Mushroom Powder or Diamond Crystal brand kosher salt
- freshly ground black pepper
- Aleppo pepper optional
Instructions
- Grab your cauliflower florets and throw them into a food processor fitted with the chopping blade.
- Pulse the contents until the cauliflower resembles couscous or rice grains. (You skip steps 1 & 2 if you have a bag of riced cauliflower.)
- Heat a 12-inch pan over medium heat until hot. Add your favorite cooking fat and when it's shimmering, toss in the onions. Cook, stirring frequently, until the onions are translucent.
- When the onions are softened, dump in the riced cauliflower and stir well to distribute the fat and onions.
- Season the “rice” with some Magic Mushroom Powder (or Diamond Crystal kosher salt), pepper, and Aleppo pepper (if using).
- Cover the skillet and cook the cauliflower for 5-10 minutes or until softened. Make sure the rice doesn't get mushy! Taste for seasoning and adjust with additional salt and pepper if needed.
- Serve immediately or store in the fridge for up to a week.
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