Cauliflower “Rice”

Laura Franklin, CNP, FMCHCDinner, Gluten-Free, Lunch, Paleo, Recipes, Side Dishes, Sides, VeganLeave a Comment

I’ve always been a lover of brown rice, but have been on a grain-free diet for the past four weeks. In order to not go insane, because I really liked grains, I’ve been on the lookout for grain-less alternatives to my favourite dishes/recipes.

What I’ve discovered on my grain-free journey so far is: 1) it’s not as bad as I thought and 2) vegetables and nuts/seeds can do a pretty darn good job to replace the grains you thought you’d die without.

This brings me to the CAULIFLOWER, and it’s wonderful ability to serve as a starch imposter.

Without further adieu, here is my recipe. Give it a try!

Cauliflower "Rice" Recipe


  1. Roughly chop up one raw cauliflower (for the purposes of putting it into a food processor). Discard the tough stem part.
  2. Put 1/2 your chopped cauliflower into a food processor. Do not overfill it. Pulse it until it's finely chopped; think rice-size. Keep checking to see where you're at-- DO NOT OVER CHOP or it will be puréed and not ricey!
  3. Repeat step 2 with the second 1/2 of your cauliflower.
  4. Dice your onion and garlic. In a large frying pan, lightly sauté your diced onion and a diced garlic in organic butter or coconut oil until just softened.
  5. Add your "riced" cauliflower. Sauté on medium heat for 6-8 min, or until it has the consistency of rice. Be sure not to overcook it.
  6. Season with pepper and Himalayan or Celtic sea salt to taste.
  7. Enjoy!

Recipe Notes

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