Here’s a step-by-step recipe for making easy, low-carb cauliflower rice from scratch in the skillet or roasted in the oven. It’s delicious in bowls, arancini, stir fries, meal prep, and more.
Ingredients
- 1 medium head cauliflower, or 24 oz cauliflower florets
- 1 1/2 tablespoons extra virgin oil
- 1/2 medium onion, diced fine
- 2 garlic cloves, minced
- 3/4 teaspoon kosher salt
- black pepper, to taste
Directions
- Wash the cauliflower, remove the core and let the cauliflower dry completely.
- Coarsely chop into florets, then place 1/4th of the cauliflower in a food processor and pulse until the cauliflower has the texture of rice, don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower, in batches.
Skillet Method:
- Heat a large nonstick skillet over medium heat and add the oil.
- Saute onions and cook about 4 to 5 minutes, or until soft.
- Add the cauliflower “rice” and garlic to the skillet. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
Oven Method:
- Preheat oven to 425F.
- Combine all the ingredients in a bowl and spread on a parchment lined sheet pan in a single layer and roast in the oven 25 minutes, mixing halfway until golden. Note this shrinks more in the oven and makes 2 2/3 cups 2/3 cups per serving.
