Health Resources Library

Riced Cauliflower

Riced cauliflower is a great alternative for people who have trouble digesting grains and are choosing to eat a paleo friendly diet.
You can use riced cauliflower in any recipe that calls for cooked rice or quinoa. Try making that replacement in these favorites:

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Riced Cauliflower

  • Author: Tammie Duggar
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 4-6 Servings 1x

Ingredients

Scale

1 head cauliflower or 16 oz. “riced cauliflower” found in the freezer or fresh produce section

4 Tbsp. coconut or avocado oil

Pinch of salt

Seasoning suggestions:

1 Tbsp. lemon zest and juice, ¼ cup fresh parsley, chopped

1 Tbsp. curry powder

1Tbsp. lemon juice and ¼ tsp. thyme

Instructions

Core the cauliflower and roughly chop. In small batches place florets in a food processor and pulse until chopped to rice-grain sized pieces. If you don’t have a food processor you can do this using a box grater.

In a large skillet over medium heat, add the oil. Add the cauliflower salt and additional herbs/spices.

Cook for about 6-8 minutes, stirring frequently until cauliflower is cooked al dente.

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