Cauliflower “Rice”


Cauliflower “rice” has become an important staple I always try to have in my fridge! It is easy to make a fairly large batch of it in a short amount of time and it is so nice to have handy for quick meals!! There are two methods to making it that I have tried and this is my personal favorite:


  • Cauliflower
  • …really. Just cauliflower!

Chop cauliflower into similarly-sized pieces and drop in boiling water and cook for about 7-10 minutes or until tender but not soft/mushy. Al dente, if you will.

Drain cauliflower; a colander works best, and let cool for 5 minutes or so.

Now, you can do this next step one of two ways:

  • put cauliflower in a large mixing bowl and smash by hand with a fork until you have small, uniform pieces


  • Place cauliflower in a food processor (not blender!) and pulse until you have small, uniform pieces.

Keep in the fridge, sealed in tupperware, for up to one week.


Use it as a bed under a stir-fry.

Use it as pasta replacement with your favorite bolognese.

Mix it with your favorite spices for a quick, flavorful snack.

However you eat it just make sure you…

Eat. Enjoy. Love.

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