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An overhead shot of cauliflower rice in a bowl topped with silver chopsticks
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5 from 1 vote

Simple Cauliflower Rice

Looking for a delicious, simple, Whole30-friendly, Paleo alternative to white rice? Make my simple cauliflower rice recipe!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: cauliflower, gluten-free, keto, low carb, paleo, Vegan, Vegetarian, Whole30
Servings: 6 servings
Calories: 75kcal
Author: Michelle Tam


  • 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


  • 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.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


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