Looking for a delicious, simple, Whole30-friendly, Paleo alternative to white rice? Make my simple cauliflower rice recipe!

An overhead shot of Simple Cauliflower Rice in a bowl topped with silver chopsticks

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.

A large cast iron skillet filled with riced cauliflower, being stirred with a red silicone spatula.

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:

Method:

Grab your cauliflower florets, and throw them into a  food processor with the chopping blade.

An overhead shot of cauliflower florets in an open food processor

Pulse the contents until the cauliflower resembles couscous or rice grains.

Cauliflower florets pulsed into cauliflower rice in a food processor.

(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.

Close up shot of minced onions being sautéed in a skillet. The image on the right as riced cauliflower in the pan.

Season the “rice” with some Magic Mushroom Powder (or Diamond Crystal kosher salt), pepper, and Aleppo pepper (if using).

A closeup of cauliflower rice being cooked in a cast iron skillet.

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.

Stir-frying Simple Cauliflower Rice in a cast iron skillet

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

5 from 2 votes
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings 6 servings
Looking for a delicious, simple, Whole30-friendly, Paleo alternative to white rice? Make my simple cauliflower rice recipe!

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.

Nutrition

Calories: 75kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Fiber: 2g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1 Comment

  1. 5 stars
    Really GREAT, as usual with your recipes, Michelle: fast, efficient and…always DELICIOUS!!!
    You are a lifesaver. Thank you!