Cauliflower rice makes an excellent rice alternative. It’s lower in calories and refined carbs than the real thing, but with a similar texture that pairs well with any flavors, you like. To make this quick and easy recipe, all you need is one head of cauliflower, white onion, garlic, lime juice, and fresh cilantro. We like to serve ours with cooked shrimp, avocado, and tomatoes, but you can feel free to top your bowl of riced cauliflower however you like.
You can use cauliflower rice in any recipe or dish where you’d use regular white, brown, or yellow rice. It’s also a healthy swap to other grains, like quinoa, farro, and barley. Make low-carb rice bowls, Asian stir-fries, or even homemade poke bowls with freshly made riced cauliflower.
Just like raw cauliflower florets, raw riced cauliflower is edible, but not always the most stomach-friendly. Cruciferous vegetables like broccoli, cauliflower, and brussels sprouts can cause tummy trouble, which can be avoided by cooking the vegetables first.
That being said, if your stomach can tolerate raw cauliflower, then, by all means, you can skip the cooking altogether and enjoy raw cauliflower rice. It has a sweeter flavor than cooked.
Once it’s cut, the cauliflower rice doesn’t have a very long shelf life. You can store it in an airtight container in the fridge for up to 2 days.
To really maximize your cauliflower rice, if you make more than you can eat in one sitting, freeze it to stay fresh. To freeze, simply transfer the cooled, cooked riced cauliflower to an airtight container or zip-top bag and keep in the freezer for up to three months.
When you’re ready to enjoy your frozen cauliflower rice, you can transfer it to a microwave-safe bowl or a small saucepan and heat thought. There’s no need to thaw or defrost the cauliflower before serving.
First, prepare your cauliflower by grating the heat on the side of a box grater.
Place the grated cauliflower in a skillet over medium heat on the stove. Drizzle with olive oil.
Add diced onion and garlic and cook, stirring, until softened.
Add a squeeze of fresh lime juice and minced fresh cilantro to season the rice.
Top with cooked shrimp, avocado slices and whole cherry tomatoes to serve.