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overhead shot of seven flavors of cauliflower rice in white bowls with text labeling each
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5 from 7 votes

Perfect Cauliflower Rice (+ 7 Flavors!)

Cauliflower rice is a great low carb, veggie-heavy alternative to rice. This post shows you how to make, cook and store cauliflower rice, as well as seven different cauliflower rice recipes that are packed full of flavor!
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 77kcal


Base recipe

  • 1 tablespoon olive oil (or coconut oil)
  • 4 cups riced cauliflower

Cilantro Lime Cauliflower Rice

  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 lime (zested)
  • ½ cup cilantro leaves (after cooking)

Turmeric Golden Cauliflower Rice

  • ½ teaspoon turmeric
  • ¼ teaspoon ground ginger
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

Spicy Mexican Cauliflower Rice

  • 1 teaspoon ground cumin
  • ¼ teaspoon chipotle chili powder
  • ½ teaspoon salt
  • 1 cup salsa (after cooking)

Lemon Garlic Cauliflower Rice

  • ½ teaspoon salt
  • ½ teaspoon garlic powder (or 4 cloves fresh garlic, minced)
  • 1 lemon (zested)

Parmesan Cauliflower Rice

  • ½ teaspoon salt
  • ½ teaspoon garlic powder (or 4 cloves fresh garlic, minced)
  • ½ cup parmesan cheese (after cooking)(freshly grated)

Sesame Ginger Cauliflower Rice

  • 1 tablespoon sesame oil (swap in for the olive oil)
  • ¼ teaspoon salt
  • ½ teaspoon ground ginger (or ½ tablespoon fresh ginger, minced)
  • 1 tablespoon sesame seeds to serve

Coconut Cauliflower Rice

  • 1 tablespoon coconut oil (swap in for the olive oil)
  • ½ teaspoon salt
  • 1 tablespoon coconut sugar
  • ¼ cup coconut milk (after cooking)


To rice cauliflower

  • Wash cauliflower and pat dry.
  • Remove outer leaves; break down the head of cauliflower into uniform pieces (1-2 inch florets). Include stems but not leaves.
  • Working in 2-3 batches, place florets into a 7 cup food processor fitted with a steel S blade.
  • Pulse 10-15 times, until cauliflower is in small rice-sized pieces. Remove any full florets that may remain.

To cook cauliflower rice recipes

  • Heat oil in a non-stick pan over medium heat.
  • Add all ingredients not labelled 'after cooking' to the pan and stir to combine.
  • Cook for 3-5 minutes, until cauliflower is slightly soft but not mushy.
  • Stir in any ingredients labelled 'after cooking', and enjoy!



  • You can store riced cauliflower (uncooked) for up to 10 days in the fridge, or up to 3 months in the freezer.
  • You can store cooked cauliflower rice in the fridge for up to 4 days.
  • cut florets into uniform pieces before processing as this helps them process into evenly-sized cauliflower rice
  • do not overfill the food processor as this can cause pieces to get stuck and not riced properly
  • do not overcook- 3-5 minutes sautéing time is a guideline but depending on the size of your riced cauliflower, you may want to add or subtract time. Cook until it is *just* softened, and slightly al dente


Serving: 1/4 batch of cilantro lime coconut rice | Calories: 77kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 340mg | Potassium: 505mg | Fiber: 3g | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 82.5mg | Calcium: 41mg | Iron: 0.8mg