COOKING TIPS:
If preparing the cauliflower rice from frozen, I suggest removing it from the freezer and leaving it on the counter to soften and defrost while you cook whatever you are planning on serving it.
OVEN COOKING METHOD (my favorite!)
Preheat the oven to 425F. Spread cauliflower rice on one or more baking sheets (depending on how much you have) into a single layer. Don’t make yourself crazy about the single-layer thing. You don’t want to crowd the pan, or it will steam and remain moist. Bake for 15 minutes, flipping the “rice” at least 1x. Remove, serve and enjoy!
FRYING PAN METHOD:
- Heat a small amount of olive oil or coconut oil in a non-stick pan over medium-high heat and add cauliflower rice.
- I like to “dry fry” it to remove as much moisture as possible. Make sure to season with salt, pepper, and another complimentary spice if possible. Enjoy!
Cauliflower rice has quickly become a go-to in my kitchen, especially when I’m looking for a healthy, low-carb alternative to traditional rice. Not only is it incredibly versatile, but it’s also budget-friendly and easy to make in bulk. I love preparing a big batch, freezing portions, and pulling them out throughout the week for quick meals. It’s delicious on its own or as a base for stir-fries, curry dishes, or even taco bowls. The texture is satisfying, and it soaks up flavor beautifully. If you haven’t tried roasting it yet—do it! That little bit of crispiness is life-changing.
Servings: 8
Calories: 18
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