Keto Cauliflower Rice
Keto cauliflower rice made from scratch takes about 15 minutes with just three ingredients. A plain, versatile base you can season any way your meal calls for.
Servings: 4 servings
Calories: 59kcal
Ingredients
- 1 each head of cauliflower
- 1 tbsp butter
- salt and pepper
Instructions
- Rinse the cauliflower and then break it into large florets. Using a cheese grater, grate the cauliflower starting at the florets and working down toward the stem. Discard the stems. Or, put the florets into a food processor and pulse until finely chopped. Remove any remaining large pieces.
- In a medium size skillet, add a tablespoon of butter or olive oil. Add the cauliflower rice and cook over medium heat stirring frequently for 4-5 minutes or until tender crisp.
- Add your favorite flavors, like garlic powder, Cajun seasoning, soy sauce, or follow my recipe for garlic-herb butter. Serve and enjoy!
Notes
Recipe Card Tips
- Use a cheese grater instead of a food processor if you want a more even, rice-like texture. A food processor is faster but less consistent.
- Don’t overcook it. Tender-crisp is the goal, since cauliflower turns mushy fast once it’s fully soft.
- Freeze extra cauliflower raw and riced rather than cooked. It holds its texture better once thawed and cooked fresh.
Nutrition
Serving: 1g | Calories: 59kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 118mg | Fiber: 3g | Sugar: 3g | Net Carbohydrates: 3g