Quick and Easy Cauliflower Rice

Quick and Easy Cauliflower Rice

To anyone following the SCD diet, cauliflower rice is likely a staple. It is in our house! To anyone who has not jumped on the cauliflower rice band wagon yet, I recommend giving it a try. These morsels of goodness can be the base for so many different dishes and will take on any flavor you need with ease.

Because of the GENIUSES who created bags of frozen riced cauliflower, we can whip up this versatile side dish in minutes. I keep several bags in my freezer at all times!

This recipe is my basic, go-to cauliflower rice when I need a quick base. It is very yummy on its own and yet won’t overpower any other flavor from your sauce or salsa, etc. It works perfectly in any dish with a sauce or salsa. I use this Quick and Easy Cauliflower Rice aside my Homemade Tacos and Refried Black Beans, under creamy Red Thai Curry, and most recently to nestle this BBQ Salmon with Mango Salsa and Avocado Cream on top.

Cauliflower Rice in 10 minutes or less

If you have 10 minutes and a frozen bag of riced cauliflower, you have tonight’s side dish! Just heat some olive oil in a skillet, sauté minced garlic for a minute, dump in the frozen cauliflower and season to taste. Easy peasy and delicious! If you want to take it a step further, you can use this Quick and Easy Cauliflower Rice as a starting point for this incredibly smooth and rich Creamy Cauliflower Mash.

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Quick and Easy Cauliflower Rice

  • Author: Kristi McCollom
  • Total Time: 10 minutes
  • Yield: 24 servings 1x


This effortless side dish is as delicious as it is versatile.  It is flavorful enough as a stand-alone side dish or can be paired with beans for taco Tuesday, a yummy curry sauce, under salmon…the possibilities are endless!



10 oz frozen cauliflower rice or 1/2 medium cauliflower

1 clove garlic

olive oil

1/41/2 tsp salt

fresh ground black pepper

squeeze of lemon juice

fresh herbs like parsley, cilantro or basil


  1. If using fresh cauliflower, cut off the florets.  Using a food processor or a hand grater, break down the florets into small, rice-sized pieces.  
  2. Mince the garlic clove.
  3. Heat 1 Tbsp olive oil in a large skillet.
  4. Saute the garlic for 60 seconds until it is fragrant.  Don’t let it burn!
  5. Pour in the fresh or frozen cauliflower rice.  Add salt and black pepper to taste.  (Start with 1/4 tsp salt and let it cook for a couple minutes.  Taste and add more if desired.  I usually add up to 1/4 tsp more)
  6. Saute while stirring frequently until all of the liquid has absorbed and the ‘rice’ is tender to your liking- about 3-5 minutes.  Don’t over cook or it will become mushy. 
  7. Turn off the heat.  Squeeze about a quarter of a lemon into the ‘rice’ and toss with chopped fresh herbs.  I usually use parsley but cilantro and basil work nicely too.
  8. Serve as a side dish or as a base for any dish using traditional rice.  Enjoy!


Any leftovers can be kept in the fridge and reheated.  This dish still tastes great the next day!

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