Members love my Gluten Free Cauliflower Pizza, but this cauliflower rice recipe is pretty good too. It’s not wet like so many other cauliflower rice recipes. Most gladly eat this version in place of high-carb rice. You can add veggies that are higher in carbs for sweetness or just season it with paprika, fresh herbs, or cumin and chili powder. Learn the key to making cauliflower rice with the texture of real rice.
This recipe is available to everyone.
Seasoned Cauliflower Rice Recipe
- 1-1/3 pounds cauliflower florets pulsed into rice in a food processor
- 1/4 teaspoon salt
- 1 teaspoon neutral-flavored oil
- 1 cup chopped yellow onion
- 1/2 cup small diced red bell pepper
- 1/4 cup basil chiffonade* and then chopped
- 2 tablespoon butter or margarine (optional)
- Salt to taste
- Ground white pepper to taste
- 1/8 teaspoon ground smoked paprika (optional)
Grind the cauliflower florets into rice by pulsing in the bowl of your food processor. Add half of the salt and toss; add remaining salt and toss again. Set aside for 10 - 15 minutes.
Transfer the cauliflower rice to a tea towel and ring out the water.
Transfer the cauliflower rice to a 12-inch skillet over medium heat. Stir frequently for 20 minutes.
Push the rice to the one side of the pan and add 1-1/2 tablespoons butter or just enough oil to coat the pan. Add the onion and bell pepper and saute on one side of the pan for 5 minutes or until just tender. Mix together with the cauliflower rice. Season with salt, pepper, and smoked paprika, to taste.
Serve warm or cold as a vegetable or a side dish. (I prefer it cold with oil instead of butter.)
*Chiffonade = leaves stacked, rolled like a cigar, and then thinly sliced.