Most of the people in my family break into a rash when we eat rice, so it’s not something we make or eat. Yet, every once in a while there is a recipe that would be great over rice: a curry (like THIS or THIS), a stir fry, or other dishes full of saucy goodness. So when I saw Cauliflower Rice on the menu of a local restaurant, I decided to give making my own a try.

To make it, I simply pulsed the raw cauliflower in my food processor until it resembled rice. Then I cooked it on the stove, lightly seasoned it, and served it up. It was definitely different than actual rice (for instance, it won’t absorb a sauce), but it has a nice texture and a great taste. We’ll definitely make it again, especially when we’re serving a sauce-heavy dish.

Cauliflower Rice Recipe

1 head Cauliflower
Coconut Oil
Salt, to taste
Pepper, to taste

Cut the head of cauliflower into florets. If you have a large head of cauliflower, place approximately 1/3 of them in your food processor and pulse until they resemble the size and texture of rice (if it’s a small head, you could probably divide the batch in half). Repeat with the remaining cauliflower until it’s all been riced.

Place the riced cauliflower into a large saute pan with a generous amount of coconut oil. Saute over high heat for a couple of minutes, then cover and reduce to medium heat. Leave to steam for approximately 10 minutes.

Serve and enjoy.

NOTE: If you try to chop up too much of the cauliflower at once, you will not get a rice-like texture. I found that filling my food processor about 1/3 of the way worked best.