PrintThe Ultimate Guide: How to Make Fluffy, Non-Soggy Cauliflower Rice
Learn the simple steps to create perfect, fluffy cauliflower rice that avoids sogginess. This guide provides an easy, low-carb rice substitute ideal for quick weeknight dinners and meal prep, suitable for keto and gluten-free diets.
- Prep Time: 10 min
- Cook Time: 7 min
- Total Time: 17 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 medium head of cauliflower (about 2 lbs)
- 1 tablespoon olive oil or butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the cauliflower: Remove the leaves and thick core from the head of cauliflower. Cut the florets into uniform pieces.
- Process the cauliflower: Place the florets into a food processor in batches. Pulse until the cauliflower resembles grains of rice. Do not over-process, or it will become mushy.
- Cook the rice: Heat the olive oil or butter in a large skillet over medium-high heat.
- Add the processed cauliflower rice, salt, and pepper to the skillet.
- Sauté the rice, stirring frequently, for 5 to 7 minutes. The goal is to cook off the moisture and achieve a fluffy texture, not to brown it heavily.
- Taste and adjust seasoning. Serve immediately as a healthy rice alternative or use as a base for other recipes.
Notes
- To prevent sogginess, use a dry skillet and cook over medium-high heat to evaporate moisture quickly.
- For meal prep, cook the rice until just tender (about 5 minutes) and store it unseasoned in the refrigerator for up to 4 days.
- If you do not have a food processor, use the large holes of a box grater to shred the florets.
- This basic recipe works well with keto meal plan delivery concepts when you need a quick side.
Nutrition
- Serving Size: 1 cup cooked
- Calories: 50
- Sugar: 2
- Sodium: 250
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 3
- Cholesterol: 0