Dinner Gluten Free Vegan

How to Make Cauliflower Rice

At this point, you’ve seen cauliflower rice everywhere, and for good reason! If you haven’t made it yet, I’m going to show you how to make cauliflower rice, and how easy it is. Also, if you’re anything like me, you could eat curry anything. I sprinkle yellow curry on eggs, on lentils, in actual curries too if you can believe it (I know I’m a comedian haha). So, naturally, this would be a curry cauliflower rice recipe for me!

Cauliflower rice has gone very mainstream. You may have noticed it in your frozen section, or in the vegetable isle. I’ve even seen broccoli rice, yes, it’s a thing too!

Anytime, I can dress up vegetables, and transform them into something else, I’m down. I mean, I love veggies, but sometimes you just don’t want to feel like your eating them. And honestly, I have a carb addiction, so I can do with a little less rice, and  a little more cauliflower rice.

You know, I think this would be good with stews, as is with salad, or maybe as fried rice.  You can add to it whatever vegetables you have in the fridge. It’s a pretty forgiving type of dish. Add a little bit of this or that, drizzle a sauce on top, and you’ve got yourself a dinner masterpiece.

I made this very simple, and just tossed the veggies in a cider vinaigrette, instant taste bud zap and comfort food all in one! What would you eat this with?

Curry Cauliflower Rice Recipe

Course: Main Course
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Start Eating Organic
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Ingredients

  • 1 head cauliflower (5-6 cups riced)
  • 2 tbsp oil
  • 1 white onion, chopped
  • 5 cloves garlic
  • 2 tbsp curry
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • 1/4 tsp ginger

Instructions

  1. Cut the cauliflower into similar sized florets. Work in batches, and put 1/3 to 1/2 into a food processor. Pulse continuously until you get rice sized pieces.

  2. Heat the oil in a large pan. Add the chopped onion, cook it until it browns. Then add the garlic, cook it for a minute, until softened.

  3. Add the cauliflower to the pan, as well as all the spices, stir until mixed.

  4. Cook for 5-10 minutes, serve hot with a stew or vegetables.

Recipe Notes

Do not turn the processor "on", only on pulse.

Check the cauliflower frequently while you pulse to make sure you don't over work it.

Do not cover or ad any water/liquid to the pan, the cauliflower will get mushy.

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Comments (15)


  1. Whilst it takes a bit more effort to make than regular rice (since all you have to do for that is buy it and add water), having cauliflower rice definitely pays off in the long run.

    Back when I was counting calories, swapping to cauliflower rice practically halved how many calories I was having for lunch or dinner, allowing me to be able to eat more throughout the day! Such a great substitute, and if you’re like me and smother your rice in a (healthy!) sauce, then you won’t notice any taste difference.

    http://www.thesmalladventurer.blogspot.com.au/

  2. I love cauliflower rice!! I can’t wait to try this. I usually buy the pre made cauliflower rice from Walmart but this looks pretty easy to make.

    1. The ready versions are great in a pinch! You could probably freeze your own batches. I’ll look into whats more cost effective, just to know.

  3. Ok, so I have never heard of Cauliflower Rice! Definitely going to need to try it! So does it taste like regular rice? I have a carb addiction just like you lol.

    1. #carbaddictsanonymous LOL. So, no, it doesn’t taste like regular rice, it has its own taste, but it gives the same experience while eating. That’s not to say it doesn’t have its own deliciousness. It functions the same, so if eating a stew it’s a vehicle to get all those juices. If you cook it al-dente it gives off more of a bulgur/couscous texture if you know what I mean. I definitely recommend trying it. I especially love leftovers warmed up with a crisp cucumber & tomato salad.