Description
This light and fluffy cilantro cauliflower rice is a quick, gluten-free, vegan side dish that’s bursting with fresh cilantro flavor. Low-carb, easy to make and ready in 15 minutes, it’s the perfect healthy alternative to traditional rice.
Ingredients
- 1 medium head cauliflower, cut into florets (about 4 cups)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro
Instructions
- Pulse Florets: Place the cauliflower florets into a high-speed blender or a food processor and pulse in short bursts until the mixture resembles the texture of rice. Do not over-process as you want small even grains, not a purée.
- Cook Cauliflower Rice. Stovetop Method: Heat olive oil in a large skillet over medium-high heat. Add the cauliflower rice and cook for 5–7 minutes, stirring occasionally, until tender and lightly golden. Season with salt. Microwave Method: Cover the bowl with a microwave-safe plate or plastic wrap. Microwave on high for 4–5 minutes until tender. No oil or water needed as the cauliflower will steam in its own moisture. Season with salt after cooking. Oven Method: Spread the cauliflower rice in an even single layer on a parchment-lined baking sheet. Drizzle with olive oil and season with salt. Roast at 400F (200C) for 10 to 12 minutes until dry and lightly golden at the edges.
- Mix in Cilantro: Mix in the chopped cilantro with the cooked cauliflower rice until the cilantro is evenly distributed.
Notes
Cauliflower: Since this is a recipe for cauliflower rice, cauliflower is the main ingredient here. Make sure not to over-process the cauliflower florets. Pulse the cauliflower in short bursts to prevent over-processing the cauliflower or it will turn into mush.
Olive Oil: I like using extra virgin olive oil for sautéing the riced cauliflower for the best flavor. However, feel free to use other types of vegetable oil (sunflower oil, canola oil, avocado oil, etc) if you prefer.
Cilantro: I like the addition of fresh cilantro to add a pop of color and flavor to the cauliflower rice. However, if you’re not a fan of cilantro, you can also use chopped fresh parsley instead.
Remove Extra Moisture: Pat the cauliflower rice with a paper towel before cooking to remove excess moisture. This helps it to crisp up rather than steam.
Season Accordingly: Feel free to season the cauliflower rice the way you like it. Either with just salt and olive oil, or add garlic, lime juice, fresh herbs. Because the cauliflower rice has a relatively neutral flavor, it takes on flavors well.
Storing: To store, place the cauliflower rice in an airtight container and store in the refridgerator for up to 3 days. Reheat in a dry skillet.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Stovetop
