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Riced Cauliflower

This Riced Cauliflower is a great low-carb alternative to rice!

Course Side Dish
Cuisine American
Keyword Riced Cauliflower
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 4
Calories 176 kcal
Author Yvonne


  • 1 head of cauliflower grated
  • 1 sweet onion minced
  • 1 tbsp. fresh dill chopped
  • 2 tbsp. fresh parsley chopped
  • 1 tsp. fresh mint chopped
  • 4 tbsp. extra virgin olive oil
  • Salt and Pepper
  • 1 lemon juiced


  1. Heat olive oil in a large frying pan on med/high heat. Saute onions until translucent.
  2. Turn to medium heat and add cauliflower (add several pats of butter, if desired). Mix in herbs, salt, and pepper. Saute 10-20 minutes until cauliflower is the right texture; stirring often.
  3. It is important not to overcook the 'rice' (under-cook rather than overcook, otherwise it will become mushy). Remove from pan and squeeze 1/2 - 1 lemon over top.
  4. Stir. Serve.

Recipe Notes

[My 2 Cents]
The easiest way I found (and a tip from Natasha) is to grate the cauliflower in a food processor until broken down into rice-sized pieces. This was super simple and worked perfectly. If you don't have a food processor, another option would be to grate it on a cheese grater. *Only grate the actual cauliflower. Discard the leaves and the stem.

Adapted from My friend, Natasha W

Nutrition Facts
Riced Cauliflower
Amount Per Serving
Calories 176 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 22mg1%
Potassium 283mg8%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 5g6%
Protein 1g2%
Vitamin A 960IU19%
Vitamin C 44.6mg54%
Calcium 50mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.