Cauliflower Rice

This is a simple dish that can be easy to do well but tricky to do really well. You don’t want cauliflower rice to be soggy, nor do you want it to be sticky. I solve both these problems by processing it while uncooked in my food processor and then baking it (but covered) in the oven. You can tweak this with multiple spices to take it in multiple directions. This recipe is for plain rice. Make sure that you start with a fresh cauliflower. I use frozen cauliflower for my mashed cauliflower, but fresh is really key in this recipe.


Cauliflower Rice

  • Servings: 4
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  • 1 head fresh cauliflower
  • 1 tablespoon Wildtree Roasted Garlic Grapeseed Oil (or grapeseed oil)
  • 1 teaspoon salt
  • 1 teaspoon water


Preheat the oven to 375F and grab a covered baking dish, cutting board, food processor, and a chef’s knife.

Chop the cauliflower into florets and divide into two batches. Pulse the first batch in your large food processor until the cauliflower reaches the consistency of rice. Repeat with the second batch of cauliflower.

Combine the cauliflower, grapeseed oil, salt, and water in the baking dish and cover.

Place in oven and bake for 20 minutes, stir, then cook for another 10 minutes. Taste to see if you like this consistency, and cook longer if you want it more tender.

Serve with your favorite dish just as you would with rice. I’ll follow up next week with a Spanish rice version to serve with Mexican.  Mmmmm….




2 thoughts on “Cauliflower Rice

  1. I saw rice and almost totally overlooked this post, but then I was like no, she couldn’t have posted about regular rice…


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