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Cauliflower Rice Three Ways

Skip the starchy sides and make keto-friendly (and vitamin-C-rich) cauliflower rice instead: it’s the perfect partner for slow-cooked meat and flavorful sauces. Just add your favorite spices and you’re good to go!

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

Basic Cauliflower Rice:

  • 1 medium 720 g/1.6 lb cauliflower
  • 2 tablespoons 30 g/1.1 oz ghee or other healthy cooking fat
  • Salt and freshly ground black pepper

Masala Cauli-Rice:

  • 1 teaspoon garam masala
  • ½ teaspoon onion powder
  • ¼ teaspoon turmeric powder
  • 1/8 teaspoon chili powder

Lemon & Herb Cauli-Rice:

  • 2 tablespoons 8 g/0.3 oz fresh herbs such as basil, oregano, thyme, and parsley
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon garlic powder

Spanish Cauli-Rice:

  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 tablespoons 30 g/1.1 oz tomato paste

Instructions

  1. Run the cauliflower florets through a hand grater or food processor with a grating blade. Pulse until the florets resemble grains of rice.

  2. Grease a large saucepan with ghee and add all the aromatics for the preferred cauli-rice recipe: Masala, Lemon & Herb, or Spanish.

  3. Mix and cook over medium-low heat for up to 1 minute. Add the cauliflower rice and cook for 5 to 7 minutes, stirring constantly. Season with salt and pepper, and serve with slow-cooked meat and sauce.

  4. To store, let it cool and place in an airtight container. Refrigerate for up to 5 days.