Last Updated on April 2, 2026 by Sarah Leadon
This quick and easy cauliflower rice is the perfect low‑carb side dish. It cooks in minutes, uses simple ingredients, and pairs well with almost any protein. Whether you use store bought riced cauliflower or make your own, this recipe comes out tender, flavorful, and delicious every time.
Ingredients
- Cauliflower: I used homemade cauliflower, but you can use store-bought cauliflower rice.
- Butter: Butter makes everything better, including this cauliflower rice. If you are a vegan, use olive oil or a vegan butter substitute.
- Garlic, Onions, & Bell Peppers: Fresh vegetables give the cauliflower rice the perfect flavor.
Scroll down to the recipe card to see the full list of ingredients and measurements.
How to Make Cauliflower Rice
Cauliflower rice is very easy to make. All you need is a food processor and a head of cauliflower (you might need more cauliflower depending on how many people you are cooking for).
Cut the cauliflower into pieces (you don’t have to remove the core, just remove the leaves before you cut it) and add it to your food processor. Pulse the cauliflower until it looks like small grains of rice. It’s that simple.
If you are processing a lot of cauliflower, do it in batches. Do not put too much cauliflower into the machine or overprocess it, or it will be mushy.
If you don’t have a food processor, use a box grater to grate it into rice-like grains.
Can I Use Frozen Cauliflower Rice
You can use frozen cauliflower to make this recipe. I made it with fresh and frozen cauliflower, and both versions came out tasty and delicious.
Variations
This cauliflower rice recipe is delicious on its own, but there are lots of ways to jazz it up.
- Lemon Herb Cauliflower Rice: Add lemon zest and 1-2 tablespoons of lemon juice and fresh cilantro. It will pair perfectly with chicken or seafood.
- Cajun Cauliflower Rice: Add a teaspoon of cajun seasoning, 1/2 teaspoon of smoked paprika, and 1/4-1/8 teaspoon of cayenne pepper. It’s perfect with shrimp and grilled meats.
- Coconut Cauliflower Rice: If you’re making curry or jerk chicken, coconut cauliflower rice will pair perfectly. Just replace the butter and olive oil with coconut oil and add 1/4 cup of coconut milk and a 1/4 cup of shredded coconut.
- Garlic Parmesan Cauliflower Rice: Add another clove of garlic and stir in 1/4 cup of grated parmesan cheese and 2 tablespoons fresh parsley. You’ll have a flavorful but light side dish that works well with steak or roasted chicken.
Serving Suggestions
I served this cauliflower rice with roasted chicken. But you can serve it with any dish you would serve rice with. Here are some options:
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Quick And Easy Cauliflower Rice
4
servings10
minutes8
minutes200
kcal18
minutesThis quick and easy cauliflower rice comes together in minutes and makes the perfect low‑carb side dish. It’s sautéed with onions, peppers, garlic, and herbs for a flavorful, tender result every time.
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Ingredients
1 medium head of cauliflower, riced (see recipe notes if you are using frozen cauliflower)
2 tablespoons butter
1 tablespoon olive oil
1/2 white onion, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon dried parsley
Directions
- Put the butter and olive oil in a large skillet. Set it over medium-high heat.
- Let the butter melt, then add the onions and bell peppers and cook for 2 minutes.
- Next, add the garlic. Cook it for another minute until fragrant.
- Add the cauliflower rice, salt, garlic powder, and black pepper and stir to combine. Cook it for 5-6 minutes, stirring often until the cauliflower is tender.
- Add the parsley and serve.
Notes
- If using frozen cauliflower rice, use about 3–4 cups (the same amount you’d get from one medium head of cauliflower). Cook it straight from frozen. There’s no need to thaw it.
- If you’re starting with a whole cauliflower, you can rice it in a food processor or by hand with a box grater. (See the How to Rice Cauliflower section in the post for step‑by‑step instructions.)
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