Let’s be honest—plain cauliflower rice tastes like punishment. It’s watery, a little bitter, and definitely not fooling anyone.
But don’t give up on it yet! With just a few simple ingredients like onion, herbs, and good olive oil, you can turn this low-carb side into something actually delicious.
Easy Cauliflower Rice
This is the cauliflower rice I make on repeat—flavorful, light, and anything but boring.
And bonus: it’s totally gluten-free, vegan, and ready in minutes.
I love pairing this cauliflower rice with roasted vegetables, tofu, or even as a base for veggie bowls. No matter how you serve it, this herby cauliflower rice is always a hit!
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Ingredients
- Fresh cauliflower - Feel free to use pre-packaged cauliflower rice (fresh or frozen) or make your own at home. I’ve included instructions below for making homemade cauliflower rice.
- Butter - Butter adds a rich flavor here, but you can swap it with olive oil or use plant-based butter for a vegan option.
- Garlic - I like to briefly sauté the garlic in hot butter before adding the cauliflower, which gives it a deliciously toasted, garlicky taste.
- Almonds - They add a nice crunch to the dish. You can skip them or use other nuts or seeds instead.
- Fresh herbs - A mix of fresh herbs brings extra brightness. I usually choose a combination of chopped green onions, parsley, dill, or chives.
- Lemon - A squeeze of lemon juice right before serving enhances the flavors beautifully.
- What else can you add? Bell peppers, shredded carrots, spices, sauces—anything you'd add to a simple fried rice recipe!
📋 You can find the full ingredient list in the Recipe Card below the article.
2 Methods To Make Cauliflower Rice From Scratch
Use a Food Processor: Place the florets in a food processor. Pulse until the cauliflower resembles rice. Avoid over-processing to prevent it from becoming mushy.
Grate Manually: If you don’t have a food processor, you can use a box grater. Just grate the florets on the largest holes to achieve a rice-like texture.
How To Make This Cauliflower Rice
- Prepare the cauliflower: Before you begin, make sure the cauliflower is completely dry. Cut it into large chunks, keeping the core if you like. Discard the leaves or save them for later use.
- Place the chopped cauliflower in a food processor and pulse until it has a rice-like texture. Do not overprocess it, or it will turn mushy. If necessary, work in batches.
- Note: When serving as a side dish or rice substitute, it's best to cook it briefly to remove the raw taste.
- Add flavors: Warm a teaspoon of olive oil and some butter in a large pan over medium heat. Add the onions and cauliflower, cooking for 3-5 minutes until everything is heated through. Stir in fresh herbs, then season with salt, pepper, and a squeeze of lemon juice to enhance the flavor.
To make this cauli rice a whole meal, serve it with shrimp and sausage or this sheet pan chicken sausages with veggies.
How Long Does Cauliflower Rice Last?
- Raw Cauliflower Rice: If you turn cauliflower into rice and keep it in the fridge for a few days, it can start to smell bad, like sulfur. It’s best to use it right away or freeze it.
- Cooked Cauliflower Rice: Cooking the cauliflower rice helps stop it from getting that funky smell. You can store cooked cauliflower rice in a sealed container in the fridge for about 4 days.
Where To Use Cauliflower Rice
Cauliflower rice is simply a low-carb alternative to rice.
Enjoy your cauliflower rice as a low-carb alternative to regular rice in stir-fries, grain bowls, or as a side dish!
If you're using it as a side dish or replacing regular rice, I suggest cooking and seasoning it lightly to remove the raw, sometimes bitter taste. Also, try using cauliflower instead of rice in this Cilantro Lime Rice.
Recipes Where You Can Use Cauliflower Rice
Storing Cauliflower Rice
To Store. Cooked cauliflower rice can be stored in an airtight container in the fridge for 3 to 5 days.
You can prepare the cauliflower rice ahead of time and cook it later. After you rice the cauliflower, put the crumbles in a food-safe container and refrigerate them for up to four days or freeze them for up to one month.
Can you freeze riced cauliflower? YES! It’s best to freeze riced cauliflower after squeezing out the moisture and before cooking it. Store it in a sealed container for up to 1 month.
Food processor tip: You can use the chopper attachment on your food processor (the one you probably use most) instead of the grater attachment.
Shredder/grater attachment creates more consistent cauliflower pieces. The chopper attachment can squash the florets at the bottom and may not chop the florets higher up as well.
Variation Ideas
Making riced cauliflower taste delicious is super easy! Its mild flavor allows you to season it in many different ways.
The simplest method is to sauté it with some onion and garlic. Here are a few more ideas:
- Garlic lime: Mix in lime juice and garlic at the end.
- Add spices: Swap out salt and pepper for your favorite spices (or all-seasoning spice).
- Soy: Drizzle soy sauce on it for an Asian twist.
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Recipe Card
Cauliflower Rice (That Doesn't Taste Bitter)
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INGREDIENTS
- 1 medium head of cauliflower
For Seasoned Cauliflower Rice
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon butter
- ½ cup onion, or scallions, diced
- juice of ½ lemon, or more to taste
- sea salt and freshly ground black pepper
- ¼ cup or more chopped fresh herbs like green onion, chives, parsley, dill, cilantro, or basil
INSTRUCTIONS
- Prepare the cauliflower: Be sure the cauliflower is completely dry before you begin. Cut it into large chunks, keeping the core if you like, but discard the leaves or save them for later use.1 medium head of cauliflower
- Place the chopped cauliflower in a food processor and pulse it until it has a rice-like texture. Be cautious not to over-process it, or it will turn mushy. If necessary, work in batches.
- Note: When serving as a side dish or rice substitute, it's best to cook it briefly to remove the raw taste.
- Add flavors: In a large pan over medium heat, warm a teaspoon of olive oil and some butter. Add the onions and cauliflower, cooking for 3-5 minutes until everything is heated through. Stir in fresh herbs, then season with salt, pepper, and a squeeze of lemon juice to enhance the flavor.1 teaspoon extra-virgin olive oil, 1 tablespoon butter, ½ cup onion, juice of ½ lemon, sea salt and freshly ground black pepper, ¼ cup or more chopped fresh herbs like green onion
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Main Keyword: Frequently Asked Questions
You can enjoy it with almost any meal that usually uses rice! Some of my favorite healthy options include chicken thighs, seared pork chops, or tilapia. You can even use cauliflower rice to make a tasty cauliflower pizza crust!
NO, cauliflower rice has a mild, slightly nutty taste, but it’s not the same as regular rice.
Cauliflower rice is made from cauliflower that’s chopped into tiny pieces to look like rice grains.
NO, cauliflower rice is low in sugar, making it a healthy choice.
YES, it can get mushy if overcooked, so it’s best to cook it just a little.
Both are healthy, but cauliflower rice has fewer carbs. It depends on what you prefer.
People like it because it’s a low-carb, gluten-free option that can be used in many recipes.
YES, cauliflower is healthier than rice because it’s a vegetable loaded with vitamins and minerals, including vitamins C and K, as well as folate. It’s also low in calories and carbs while being high in fiber.
YES! While you can buy pre-riced or frozen cauliflower, nothing beats the taste of fresh-made. Plus, making it yourself is easy and much more affordable than buying it pre-made.
Kevin
The reason it tastes like cauliflower is because it's cauliflower, not rice. Are you aware?
Julia
easy and delicious low-carb side dish!