Side dish

Cauliflower Rice (Couscous)

25 m
25 m
Ready in:
50 m
Cauliflower Rice is a good vegan side dish or a paleo alternative for rice or couscous!
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Servings: 6
1 head
Olive oil
1 tbsp
to taste
  1. Cut cauliflower head into sizeable florets. If the head’s core is not too firm, you can also chop it up and use.
  2. Depending on the size of your food processor bowl, add cauliflower florets and chunks into it all at once or by portions to fill the bowl only up to ¾, not more.
  3. Pulse at 1 second intervals until the florets reduce to the size of rice grains or couscous.
  4. Remove the pieces that are too large; transfer cauliflower rice to a container. Add all the unprocessed pieces to the processor and repeat until there are no more large chunks.
  5. If you don’t have a food processor, you can shred the florets with a large-hole grater.
  6. Use cauliflower rice raw (add to salads), freeze in a resealable bag for later, or cook in a non-stick skillet.
  7. Add olive oil to the skillet. Add cauliflower rice and season it with salt. Stir to mix in the oil and salt, cover with a lid and cook on low for about 5 minutes or longer to make the cauliflower rice as tender as you like.
  8. Cooked cauliflower rice makes a good side dish. It can also be refrigerated for up to a week.
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