Cauliflower rice. This stuff is so easy to make it’s barely a recipe. You can go from frozen cauliflower to fluffy cauliflower rice in less than 10 minutes.
I’ve tried many different methods in preparing cauliflower rice, and this one, in my opinion, is the easiest. Buy frozen cauliflower! There’s nothing noble about grating raw cauliflower or squeezing out excess cauliflower juice in a kitchen towel and then pretending to ignore all the little towel fibers. You just have to deal with the cashier who will be silently (or not silently) judging you for buying 10 bags of cauliflower at once. Nothing wrong with that.
6 minutes. It’s the magic number. Or 8 minutes if you have a 16 oz bag. Yes, I use the microwave a lot. I also watch reality tv and use the heck out of my smartphone. Modern day conveniences. Carpe le microwave!
Microwave and process. That’s it. Really. I have a tiny 1-cup processor that I’ve had for years and still works great. I tried upgrading once to a larger processor and ended up gifting it to my parents. The small one works great. And it fits into a tiny kitchen drawer.
If you’re feeling crazy, make a few batches ahead of time. You can transform cauliflower rice into a tasty side dish in just a few minutes, so it’s nice to have premade arroz on those days when you’re short on time or just feeling really lazy. It also freezes fine, just make sure to get all the air out of the ziplock bag.
This is my basic plain cauliflower rice (and couscous!) recipe. Cook it on the stove for a few minutes with some additional spices and some butter/oil/tallow, and you’ll end up with a Zatarains-level of rice substitute excitement.
- 12 oz frozen cauliflower florets
- Place cauliflower on a microwave-safe plate and heat for 6 minutes.
- Let cauliflower cool down for 1-2 minutes and then process in food processor.
Note: This post may contain affiliate links. Yaya Recommended may receive a commission when you click on an affiliate link and make a purchase. Thank you for supporting this site! Read the full disclosure.