Basic Cauliflower Rice


Preparation info

  • Difficulty


  • Serves

    2 to 4

Appears in

Well Fed 2: More Paleo Recipes for People Who Love to Eat

Well Fed 2

By Melissa Joulwan

Published 2013

  • About


  • 1 large head fresh cauliflower
  • 1 tablespoon plus 1 tablespoon coconut oil or ghee
  • ½ medium onion, diced (about ½ cup)
  • 1 clove garlic, minced (about 1 teaspoon)
  • salt and ground black pepper, to taste



Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in two batches to avoid overcrowding (which leads to mush).

Heat a large skillet over medium-high heat, about 3 minutes. Add the cooking fat and allow it to melt. Toss the onion and garlic into the pan, stir with a wooden spoon to coat with fat, then cook until the onions are translucent, about 5 minutes.

Push the onions to the side of the pan and add the remaining 1 tablespoon of coconut oil. Add the riced cauliflower to the pan and sauté until the cauliflower is tender, about 7-10 minutes. Try a bite, then season with plenty of salt and a hint of pepper.