Coconut Cauliflower Rice

Have you ever used cauliflower as a carb alternative? I love it. Below is my favorite recipe for Cauliflower Rice.
1 large head of cauliflower (rinsed)
1 tbsp of coconut oil (or virgin olive oil but the coconut oil gives it that coconut flavor)
handful of chopped onion
Salt and/or pepper to taste


  1. Prep Cauliflower by removing the leaves and stem. Cut the head into quarters and rinse. Place on paper towel and pat dry.
  2. Cut the quarters into florets the throw the rest away.
  3. Place the florets into your food processor and “pulse to chop” until the rice reaches your desired size. Remove any large pieces and chop them as well.
  4. In a medium sized skillet, add olive oil or coconut oil ( I like to use coconut oil) and the onion and heat at the medium setting for one or two minutes.
  5. Add 1 to 1½ cups of cauliflower rice to the skillet. Cook for 5-9 minutes depending on how tender you want the rice to be. Stir while cooking and taste to find the desired tenderness.
  6. Remove from the skillet on to the plate. Season to your liking with salt and pepper and serve.

Put the rest of the rice in sandwich bags, one portion per bag, and freeze.


Leave a Comment