Go Back
Print

Seasoned Cauliflower Rice Recipe

Learn to make this cauliflower rice recipe that isn't wet like cauliflower. The texture is as close to rice as you can get. Plus, it's super flavorful, similar to rice cooked in broth.
Course Dinner, Vegetable
Cuisine American
Ingredient Keyword Cauliflower
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 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)

Instructions

  1. 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.
  2. Transfer the cauliflower rice to a tea towel and ring out the water.
  3. Transfer the cauliflower rice to a 12-inch skillet over medium heat. Stir frequently for 20 minutes.
  4. 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.

  5. Serve warm or cold as a vegetable or a side dish. (I prefer it cold with oil instead of butter.)

Tips

*Chiffonade = leaves stacked, rolled like a cigar, and then thinly sliced.