How To Make The Best Cauliflower Rice
I don't throw the word "best" around that often (well, maybe I do). However, I'm not joking with you — this is seriously the best and only cauliflower rice recipe you'll ever need. I've had to stop myself from just eating an entire head of cauliflower for dinner and nothing else.
Cauliflower rice has long been a staple for my easy paleo food piles: Exhibit A (Chimichurri Grilled Chicken with Sweet Potatoes and Cauliflower Rice), B (Paleo Paella) and C (Mint-Coriander Chutney with Salt-n-Peppa Shrimp).
Those are just a couple of examples, but this list goes on and on and on forever. Endless recipes can start with this cauliflower rice. Endless. I've tried everything from cilantro-lime rice (just add lime zest and cilantro at the end) to lemon curry rice (just stir in a little curry powder before roasting and lemon zest at the end) to tabouli salad (let it cool and use it in place of the bulgar) to pesto risotto (stir it into a creamy pesto sauce with some leftover chicken) to next-day kimchi-bacon fried rice (fry it up with kimchi, bacon, scallions and eggs)... I'll stop there and just say that cauliflower rice is my absolute favorite starter recipe.
I used to make this rice on the stovetop, but it's just not as good as when it's baked. The only time I still cook it in a skillet is if I'm making fried rice, already have something on the stove (something that still makes sense if I just throw in some cauliflower rice) or if I'm using the pre-riced cauliflower (frozen or fresh) that you can buy at Trader Joe's and some regular supermarkets too. It's nice to have the option to buy it pre-riced, but it's never as good as the homemade version. It seems more like chopped stems than crumbly florets.
The easy, roasty, toasty, BEST way to make it is to grate it yourself with a food processor and throw it in the oven. Here's how to do it.
The Best Cauliflower Rice
a gluten-free, vegan, vegetarian, whole30-approved and paleo recipe
- 1 head cauliflower
- ~2 T olive oil
- sea salt, to taste
- Preheat the oven to 400 degrees.
- Make riced cauliflower using the grater attachment on your food processor (<-- this one is my fave). If you don't have a grater attachment, you can pulse the cauliflower with the normal blade until it's in small crumbles. You can also use a normal grater as well, but it will be super messy.
- Toss the riced cauliflower with a drizzle of olive oil (you don't need much) and spread evenly on a lined baking sheet. Depending on how much cauliflower you have, you may need two baking sheets.
- Sprinkle sea salt over the pan(s), along with any other seasonings you are choosing to add. Roast in the oven for about 20-25 minutes. Give it a stir about halfway cooking.
What are you going to make to go along with this rice? I gots'ta know.