Ingredients

  • 3 cups cauliflower (chopped)
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt
Use Metric 3 Servings

Recipe Directions

  • 1. Roughly chop or break cauliflower into florets (little bunches). Don't include too much stalk.
  • 2. Place florets in food processor. Process into small rice-sized pieces.
  • 3. Transfer to a bowl.
  • 4. Add oil and salt. Stir with a spoon until well-combined.
  • 5. Ready immediately or cover and store for up to 3 days.

The Rawtarian's Thoughts

By The Rawtarian

Much like noodles, rice is best served with something flavorful, not simply eaten on its own since it is quite bland. This recipe isn't very interesting on its own, but you'll be amazed how tasty it can be with the right sauce or flavorings. 

For example, serve cauliflower rice with your favorite vegetables and curry sauce or mushroom gravy, etc.

This "rice" keeps very well in the fridge. Make it in advance and enjoy it over the next few days! It's extremely handy to have on-hand all the time as a base for delicious healthy meals.

Different amounts of raw cauliflower: For every 1 cup of plain "rice" that comes out of the food processor,  add about 1 tablespoon oil and 1/8 teaspoon salt. (Feel free to make rice out of a head or two of cauliflower, then adjust the oil and sea salt accordingly.) 

Recipe Photos

Cauliflower rice
Cauliflower rice, florets, fork
Cauliflower rice
Cauliflower rice

Nutrition Facts

Nutritional score: 78 out of 100
  • This recipe is very low in Calories, and Carbohydrates.
  • This recipe is low in Fat.
  • This recipe is an excellent source of Vitamin C.
  • This recipe is a good source of Vitamin K.
  • This recipe is a noteworthy source of Vitamin B6.

Amounts per 117 g (4 oz) suggested serving

NameAmount% Daily
Calories 106 4 %
Protein 2.1 g 4 %
Fat 9 g 12 %
Carbohydrates 5 g 2 %
Dietary Fiber 2.1 g 7 %
Sugars 2 g
Calcium 24 mg 2 %
Iron 0.5 mg 4 %
Sodium 226 mg 10 %
Source: USDA
Show basic Show all vitamins Show all minerals

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The Rawtarian

Jan 23, 2015

65 votes
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Good to hear, Michaela! :)

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