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Keto Cauliflower Rice

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“Cauliflower is not rice”. I wish I had a dime for every time I’ve heard someone say that. Nope, cauliflower isn’t rice, but if it’s cooked properly, the flavor and texture is so darn close, even the pickiest of eaters will scarf it down!  Here are our tried and true tricks for delicious Keto cauliflower rice.


What’s the Big Deal about Cauliflower Rice

Cauliflower rice is very low in carbs, providing just 3 grams of net carbs per cup (107 grams). That’s a whopping 18 times fewer carbs than the same quantity of rice.

As such, it makes a wonderful substitution for those following low-carb or keto lifestyles.

How to Make Cauliflower Rice

First and foremost, forget about bags of commercially frozen cauliflower. I’ve yet to taste a single one that didn’t spark the memory a familiar scent of a teenage boy’s fart; and to be honest, I’ve tried at least four different brands.

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Remove the leaves and rinse the whole fresh cauliflower and leave it sitting on a clean, lint-free cloth to dry before proceeding. You don’t want to cut up wet cauliflower. You can also pat it dry with paper towels if you prefer.

Here’s a very simple method to cut a cauliflower up quickly. Quarter the cauliflower, then cut along the stem.

Knife Skills: How to Cut Cauliflower

Once the fresh cauliflower is cut into florets, shred it with the grater attachment in a food processor. Don’t shred the stem. The stem has a different texture,

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If you don’t happen to have a food processor and it’s not in the budget to purchase one, you could use a hand box grater as well.

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The trick with shredding it is to do a small amount at a time, don’t just shove the cauliflower into the processor. If you do, you’ll end up with large shredded chunks and then cauliflower “dust” which cooks up to mush. If you take your time and process the smaller florets, you’ll achieve the perfect rice texture.

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Usually, we process two or three cauliflowers so we have plenty on hand to make meals throughout the week. Measure the grated cauliflower into 4 cup increments into vacuum seal bags, or mason jars (if you have a vacuum attachment).

Seal the bags and freeze until you’re ready to use it. The fresh cauliflower isn’t wet and gloopy like the bags of commercially prepared cauliflower.

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