Riced Cauliflower

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Riced Cauliflower

Riced Cauliflower

Riced Cauliflower


1 large cauliflower head

1 Tbsp olive oil

1 medium onion, finely chopped

salt and pepper, to taste

SPICES (optional): 1 Tbsp curry powder or lemon zest or herb blend (like parsley, cilantro, chives, green onions, thyme, basil)



Break the cauliflower head into large florets. Rinse them well and pat them dry with a paper towel. You can either grate your cauliflower or you can process it in a food processor. Do not over process, or the cauliflower will get mushy.

MAKE CAULIFLOWER FRIED RICE”: Heat olive oil in a large pan over medium heat. Add chopped onion and saute until soft.

Add riced cauliflower. Cover and cook, stirring frequently, for about 5 minutes. Do not add water or the cauliflower will get gummy. Cauliflower is cooked when it is slightly crispy on the outside and still tender on the inside. Season with salt, pepper and other seasonings of your choice.

*You could add some fried scrambled eggs, green onions, soy sauce or chicken pieces.


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