This low carb keto cauliflower rice is a delicious side dish that you can serve to your guests with any main dish you have. It is also paleo and gluten-free!
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Ingredients and substitutes
Cauliflower - We're going to need one large head of cauliflower that we will rice in a food processor working in batches. You can use frozen cauliflower rice, but you need to thaw it first and remove as much water as possible. My personal opinion, however, is that fresh cauliflower works best!
Seasoning - Salt and black pepper is a must, but you can add a variety of spices to flavor our rice. You can sprinkle a little bit of ground nutmeg and cardamon to make the flavor profile more exciting, or add dried herbs such as oregano.
Vinegar - Use rice vinegar or white wine vinegar to add a pinch of acid to our dish.
Oil for frying - Choose between mild olive oil and avocado oil.
Step by step directions
This low carb cauliflower rice recipe is all about working in batches. First, we need to cut the cauliflower into large pieces. Then, place them into the food processor and pulse until it resembles rice. If you put all the cauliflower into the food processor at once, you'll end up having the bottom florets turn into puree while top florets stay rather large. To prevent this from happening, you need to work in 2-3 batches here!
Next we need to fry our cauliflower. Heat olive oil (or avocado oil) in a large (at least 11-inch or 28cm) non-stick skillet over medium heat, then add in half of the riced cauliflower. Season with salt and pepper to taste and cook for 2-3 minutes without stirring until the bottom cauliflower has toasted a bit.
Then, add one teaspoon of vinegar and stir well. Cook for 4-5 more minutes, stirring occasionally until the cauliflower has softened and evenly toasted throughout. Remove the rice into a large serving bowl and cook the rest of the keto rice following the same directions. Serve right away!
Cauliflower has a lot of water in it; when we fry it, the water evaporates. Cooking all the cauliflower at once will create too thick of a layer, so the stem won't have enough space to escape. It'll make your cauliflower mushy and too soft. So, we want to work in batches here! Yes, it'll take 4-5 extra minutes to cook, but it's worth it. You will have a super fluffy dish that looks like real rice!
Serving ideas
As I mentioned before, this keto side dish is so versatile, you can serve it with anything! But, of course, I wouldn't be me if I wouldn't tell you my favorite combos.
I love having this cauliflower fried rice with anything chicken-related. Try it with SLOW-COOKED CHIPOTLE CHICKEN DRUMSTICKS, OVEN-BAKED LEMON BUTTER CHICKEN THIGHS RECIPE, or BRINED AND BAKED MUSTARD CHICKEN BREASTS to create a simple and delicious lunch or dinner. Or you can serve it with my KETO CHICKEN THIGHS RECIPE WITH MUSHROOM SAUCE! Oh, and don't forget to pour that mushroom sauce on top of your "rice"! It'll create a creamy and juicy mess on your plate that we all love.
However, my personal favorite is to serve this low carb, keto cauliflower rice recipe with my KETO ORANGE CHICKEN. You should try it too if you miss Chinese takeaway!
How many carbs in cauliflower rice
You can divide this recipe into 6 servings with only around 4g net carbs per serving. It’s a perfect side dish for those who follow a keto diet.
More low carb recipes
SPICY ROASTED CAULIFLOWER BITES
LOADED KETO CAULIFLOWER CASSEROLE WITH BROCCOLI AND CHEESE
Recipe
Low carb keto cauliflower rice
Equipment
- Large (11-inch/28cm) non-stick skillet
Ingredients
- 1 large (800g) head cauliflower, fresh
- Salt and pepper to taste
- 2 teaspoon rice vinegar, optional
- 2 tablespoon olive oil for frying
Instructions
- Cut the cauliflower into large pieces. Place them into the food processor and pulse until resembling the rice. Work in batches.
- Heat olive oil in a large non-stick skillet and add half of the riced cauliflower. Season with salt and pepper to taste, then cook for 2-3 minutes without stirring until the bottom cauliflower has toasted a bit.
- Then add one teaspoon of vinegar and stir well. Cook for 4-5 more minutes, stirring occasionally until the cauliflower is softened and evenly toasted throughout. Remove into a large serving bowl.
- Cook the second half following the same directions and serve right away.
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
Lara says
Love this recipe! Quick and easy, and oh-so gooood!
Anna says
Glad you liked it, Lara!