One of the most popular sides for a ketogenic diet is “faux rice”, or Low Carb Cauliflower Rice. It is super simple to make and we’ve thrown together a quick recipe to get you started.
One large head of cauliflower will yield 6-8 cups of cauliflower rice. When making the rice for your family, allow 1 cup per person as a small side dish.
Ingredients for Making Your Low Carb Cauliflower Rice:
- ½ head of cauliflower, or 3 cups of cauliflower rice
- 3 ounces Butter
- ½ teaspoon of Salt
Instructions for Making Your Low Carb Cauliflower Rice:
- Cut the cauliflower into evenly sized florets and place into your food processor, only filling half the bowl at a time.
- Blend the cauliflower using the pulse setting. Continue to pulse until it resembles rice. If there are any large pieces, remove them and blend them separately.
- Heat a frying pan over medium-low heat.
- Add the butter and salt, allow the butter to melt before adding the cauliflower.
- Saute the cauliflower for 5-8 minutes, whilst continually stirring.
- Remove from heat and serve. Enjoy.
Low Carb Cauliflower Rice can also be cooked in the microwave:
1. Place cauliflower rice, butter, and salt in a microwave safe dish.
2. Put on the lid and microwave for 3-6 minutes (depending on the power of your microwave).
3. Allow to sit for 2 minutes before opening. Stir through with a spoon and serve.
Maybe Fried Rice is more your thing? We’ve put together a great video to help you make a great Low Carb Cauliflower Fried Rice.
If you want to make a larger batch of Low Carb Cauliflower Rice, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.
Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.
Low Carb Cauliflower Rice
Ingredients
- 1/2 head Cauliflower
- 3 ounces Butter
- 1/2 teaspoon Salt
Instructions
- Cut the cauliflower into evenly sized florets and place into your food processor, only filling half the bowl at a time.
- Blend the cauliflower using the pulse setting. Continue to pulse until it resembles rice. If there are any large pieces, remove them and blend them separately.
- Heat a frying pan over medium low heat.
- Add the butter and salt, allow the butter to melt before adding the cauliflower.
- Saute the cauliflower for 5-8 minutes, whilst continually stirring.
- Remove from heat and serve. Enjoy.
How long can the “rice” be refrigerated?
Hi William,
Uncooked rice will oxidize and turn brown within a couple of days. The cooked rice can be kept for up to a week in the fridge.
I hope that helps
Gerri
Simple and excellent. I added some tumeric and snipped garlic chives. Cauliflower
— a reason to use my processor!
Garlic chives are my favorite! Your additions sound delicious, Bea.