Go Back

Cauliflower Rice

Cauliflower rice and oven roasted cauliflower are two ways to make your cauliflower shine. Both let the subtle sweet and nutty flavors stand out.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins


  • 1 (1-½ lb) head of cauliflower
  • 2 tablespoon extra-virgin olive oil
  • 1 leek, finely chopped (about ½ c)
  • ¼ teaspoon each of salt and pepper (more to taste)
  • ½ c flat leaf Italian parsley, roughly chopped


  • Cut cauliflower into chunks, rinse in colander, and pat dry.
  • Pulse in the food processor for about 20 seconds.
  • Over medium-high heat, heat up extra-vigin olive oil and sauté a finely chopped leek for 2 minutes.
  • Add uncooked cauliflower rice and stir occasionally for about 4 minutes. If you cook the cauliflower rice for too long it’ll become a) mushy and b) bitter.
  • Season with ¼ teaspoon each of salt and pepper. Toward the end, stir in parsley. Taste and re-season as necessary. Serve and garnish with some extra parsley.