Whether you’re looking for quick weeknight dinners, healthy lunch options, or creative ways to enjoy this versatile ingredient, cauliflower rice has transformed how we think about grains. From savory stir-fries to comforting casseroles, these 20 flavorful recipes will inspire you to make cauliflower rice a staple in your kitchen. Get ready to discover delicious dishes that will satisfy every craving and meal occasion!
Garlic Butter Cauliflower Rice
Zesty and satisfying, this garlic butter cauliflower rice transforms simple ingredients into a flavorful low-carb side. You’ll love how quickly it comes together for busy weeknights while delivering restaurant-quality taste.
Ingredients
– 1 large head of cauliflower, riced
– 3 tablespoons of butter
– 4 cloves of garlic, minced
– a splash of olive oil
– a couple of tablespoons of chopped fresh parsley
– a generous pinch of salt
– a good crack of black pepper
Instructions
1. Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains.
2. Heat a large skillet over medium-high heat and add the olive oil.
3. Add the minced garlic and sauté for exactly 1 minute until fragrant but not browned.
4. Melt the butter in the skillet, swirling to combine with the garlic.
5. Add the cauliflower rice to the skillet, spreading it in an even layer.
6. Cook without stirring for 3 minutes to develop a slight golden crust on the bottom.
7. Stir the cauliflower rice and continue cooking for another 4-5 minutes until tender but still has bite.
8. Season with salt and black pepper, stirring to distribute evenly.
9. Remove from heat and stir in the chopped fresh parsley.
10. Taste and adjust seasoning if needed before serving immediately. Only cook until just tender to maintain texture.
Outstandingly fluffy with a subtle nuttiness, this cauliflower rice boasts rich garlic butter flavor in every bite. The texture stays pleasantly al dente rather than mushy. Try topping with grilled shrimp or folding in roasted vegetables for a complete meal that feels indulgent yet light.
Mexican Cauliflower Rice with Black Beans
Never underestimate how satisfying a veggie-packed meal can be. This Mexican cauliflower rice comes together quickly and delivers big flavor without the carbs. You’ll have a complete, satisfying dinner ready in under 30 minutes.
Ingredients
– 1 large head of cauliflower, riced
– A couple of tablespoons of olive oil
– 1 small yellow onion, diced
– 2 cloves of garlic, minced
– 1 can of black beans, rinsed and drained
– A big handful of frozen corn
– A generous sprinkle of chili powder
– A good pinch of cumin
– A squeeze of fresh lime juice
– A small bunch of fresh cilantro, chopped
– Salt to season
Instructions
1. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat for 1 minute.
2. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Add the riced cauliflower to the skillet and spread it in an even layer. Tip: Don’t overcrowd the pan or the cauliflower will steam instead of sauté.
5. Cook the cauliflower for 5-7 minutes, stirring only occasionally, until it begins to turn golden in spots.
6. Sprinkle the chili powder and cumin evenly over the cauliflower rice and stir to coat completely.
7. Add the rinsed black beans and frozen corn to the skillet, stirring to combine.
8. Continue cooking for 3-4 minutes, until everything is heated through and the corn is no longer frozen. Tip: The beans are already cooked, so you’re just warming them through.
9. Remove the skillet from the heat and stir in the fresh lime juice and chopped cilantro. Tip: Adding lime juice off the heat preserves its bright, fresh flavor.
10. Season with salt, stir once more, and serve immediately.
Serve this immediately for the best texture—the cauliflower rice stays pleasantly firm, not mushy. The dish is savory and lightly spiced, with pops of sweetness from the corn. Stuff it into bell peppers or serve alongside grilled chicken for a heartier meal.
Lemon Herb Cauliflower Rice
Get ready for a low-carb side that actually satisfies. Garlicky, herby cauliflower rice comes together in minutes and pairs perfectly with grilled chicken or fish. Great for meal prep too.
Ingredients
– 1 large head of cauliflower, riced (about 4 cups)
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– Juice of 1 lemon
– A couple of tablespoons of fresh parsley, chopped
– A splash of chicken or vegetable broth
– Salt and pepper
Instructions
1. Heat olive oil in a large skillet over medium heat for 1 minute.
2. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
3. Add riced cauliflower to the skillet and spread in an even layer.
4. Cook undisturbed for 3 minutes to develop light browning on the bottom.
5. Stir cauliflower and continue cooking for another 4-5 minutes until tender but still slightly crisp.
6. Tip: Don’t overcrowd the pan—cook in batches if needed to prevent steaming.
7. Pour in lemon juice and broth, scraping up any browned bits from the pan bottom.
8. Cook for 1 more minute until liquid is mostly absorbed.
9. Tip: Fresh lemon juice brightens the dish better than bottled.
10. Remove from heat and stir in chopped parsley.
11. Season with salt and pepper, starting with 1/4 teaspoon salt.
12. Tip: Taste and adjust seasoning before serving—cauliflower needs generous seasoning.
13. Fluff with a fork to separate any clumps.
Use this lemon-herb cauliflower rice as a bed for saucy dishes where it soaks up flavors beautifully. The texture stays pleasantly firm, never mushy, with bright citrus cutting through the earthy cauliflower. Try stuffing it into bell peppers before baking for a complete low-carb meal.
Spicy Sriracha Cauliflower Rice
You’re going to love how this spicy cauliflower rice comes together in minutes. Your kitchen will smell incredible as the sriracha caramelizes and the cauliflower gets perfectly tender. It’s the ideal low-carb side that packs a serious flavor punch.
Ingredients
– 1 large head of cauliflower, riced
– 2 tablespoons of olive oil
– 3 tablespoons of sriracha
– 1 tablespoon of soy sauce
– A couple of minced garlic cloves
– A splash of lime juice
– A pinch of salt
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the riced cauliflower to the skillet and spread it in an even layer.
4. Cook the cauliflower for 5 minutes without stirring to let it develop a light golden color on the bottom.
5. Stir in 3 tablespoons of sriracha and 1 tablespoon of soy sauce, coating the cauliflower evenly.
6. Continue cooking for another 4-5 minutes, stirring occasionally, until the cauliflower is tender but still has a slight bite.
7. Squeeze a splash of lime juice over the rice and season with a pinch of salt.
8. Remove from heat and let it sit for 1 minute before serving to allow the flavors to meld.
Bold flavors and a satisfying texture make this dish a standout. The cauliflower stays slightly crisp while soaking up all that spicy, tangy sauce. Try it as a base for grilled shrimp or stuffed into lettuce wraps for a fresh twist.
Coconut Curry Cauliflower Rice
Very few dishes deliver such satisfying flavor with so little effort. This coconut curry cauliflower rice comes together in under 20 minutes, making it perfect for busy weeknights when you want something vibrant and nourishing without the fuss.
Ingredients
– 1 large head of cauliflower, riced (about 4 cups)
– 1 can (13.5 oz) of full-fat coconut milk
– 2 tablespoons of red curry paste
– 1 tablespoon of coconut oil
– a couple of minced garlic cloves
– a splash of fish sauce
– a handful of fresh cilantro, chopped
– juice from half a lime
Instructions
1. Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat until shimmering.
2. Add the minced garlic and sauté for 30 seconds until fragrant but not browned.
3. Stir in 2 tablespoons of red curry paste and cook for 1 minute to bloom the spices.
4. Pour in the entire can of coconut milk, whisking continuously to combine with the curry paste.
5. Bring the sauce to a gentle simmer and cook for 3 minutes until slightly thickened.
6. Add the riced cauliflower to the skillet, stirring to coat evenly with the curry sauce.
7. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but still has a slight bite.
8. Tip: Don’t overcook the cauliflower rice—it should retain some texture rather than turning mushy.
9. Remove the skillet from heat and stir in a splash of fish sauce.
10. Squeeze the juice from half a lime directly into the skillet.
11. Tip: Fresh lime juice brightens the rich curry flavors—add it off the heat to preserve its zing.
12. Fold in the chopped cilantro just before serving.
13. Tip: For extra crunch, top with toasted coconut flakes or chopped peanuts.
Buttery cauliflower soaks up the creamy coconut curry sauce, creating a dish that’s simultaneously light and deeply satisfying. The lime and cilantro cut through the richness, making each bite vibrant. Serve it alongside grilled shrimp or spoon it into lettuce cups for a low-carb meal that feels anything but restrictive.
Pesto Cauliflower Rice with Cherry Tomatoes
Now here’s a quick, healthy side that transforms cauliflower into something special. Never underestimate how pesto can elevate simple ingredients. This comes together in minutes for a vibrant weeknight option.
Ingredients
– 1 large head of cauliflower, riced (about 4 cups)
– 2 cups of cherry tomatoes, halved
– 1/3 cup of prepared basil pesto
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– A generous pinch of salt
– A couple of grinds of black pepper
– A squeeze of fresh lemon juice
Instructions
1. Heat olive oil in a large skillet over medium-high heat until it shimmers.
2. Add minced garlic and sauté for exactly 1 minute until fragrant but not browned.
3. Add riced cauliflower to the skillet, spreading it in an even layer.
4. Cook cauliflower undisturbed for 4 minutes to develop light browning on the bottom.
5. Stir cauliflower and continue cooking for another 4 minutes until tender but still slightly crisp.
6. Add halved cherry tomatoes to the skillet and cook for 2 minutes until they just begin to soften.
7. Remove skillet from heat and stir in pesto until everything is evenly coated.
8. Season with salt, black pepper, and a squeeze of lemon juice, then toss to combine.
9. Let the dish rest for 2 minutes off heat to allow flavors to meld.
Always serve this immediately while the tomatoes retain their pop and the cauliflower has that perfect al dente bite. The pesto creates a creamy coating without heaviness, making it fantastic alongside grilled chicken or stirred into warm quinoa for a complete meal. Leftovers hold up surprisingly well chilled, perfect for next-day lunch bowls.
Cheesy Broccoli Cauliflower Rice Casserole
Oven-baked comfort food doesn’t get easier than this cheesy broccoli cauliflower rice casserole. Perfect for busy weeknights when you want something satisfying without the fuss. It comes together in under an hour with minimal prep work.
Ingredients
– 4 cups of frozen cauliflower rice
– 3 cups of fresh broccoli florets
– 1 cup of shredded sharp cheddar cheese
– 1/2 cup of grated Parmesan cheese
– 1/2 cup of heavy cream
– 2 tablespoons of butter
– 1 tablespoon of olive oil
– a couple of minced garlic cloves
– a pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add minced garlic and cook until fragrant, 30-45 seconds, being careful not to burn it.
4. Add frozen cauliflower rice and cook for 5-7 minutes, stirring occasionally, until most moisture has evaporated.
5. Stir in broccoli florets and cook for another 3-4 minutes until bright green but still crisp.
6. Pour in heavy cream and bring to a gentle simmer, about 2 minutes.
7. Remove from heat and stir in 3/4 cup of cheddar cheese until melted and creamy.
8. Season with salt and pepper, then transfer mixture to the prepared baking dish.
9. Top with remaining 1/4 cup cheddar cheese and all the Parmesan cheese.
10. Bake at 375°F for 20-25 minutes until bubbly and golden brown on top.
11. Let rest for 5 minutes before serving to allow the sauce to thicken.
Velvety cheese sauce clings to every bite of tender vegetables, creating a rich yet balanced dish. The crispy Parmesan topping adds wonderful texture contrast to the creamy interior. Try serving it alongside grilled chicken or stirring in cooked bacon bits for extra savory depth.
Teriyaki Cauliflower Rice Stir-Fry
Feeling that midweek dinner slump? This teriyaki cauliflower rice stir-fry comes together in minutes with minimal cleanup. Fresh flavors and satisfying textures make it a regular in my rotation.
Ingredients
– 1 large head of cauliflower, riced
– 2 tablespoons of vegetable oil
– 1 pound of chicken breast, cubed
– 2 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 1 cup of broccoli florets
– 1 red bell pepper, sliced
– 1/2 cup of teriyaki sauce
– A splash of soy sauce
– A couple of green onions, chopped
– 1 teaspoon of sesame seeds
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add cubed chicken breast and cook for 6-8 minutes, stirring occasionally, until internal temperature reaches 165°F.
3. Remove chicken from skillet and set aside on a clean plate.
4. Add remaining 1 tablespoon of vegetable oil to the same skillet.
5. Sauté minced garlic and grated ginger for 30 seconds until fragrant.
6. Add broccoli florets and sliced red bell pepper, cooking for 4-5 minutes until slightly softened but still crisp.
7. Stir in riced cauliflower and cook for 3-4 minutes, breaking up any clumps with your spatula.
8. Return cooked chicken to the skillet.
9. Pour in 1/2 cup of teriyaki sauce and a splash of soy sauce, stirring to coat everything evenly.
10. Cook for 2-3 minutes until sauce thickens and clings to the ingredients.
11. Remove from heat and garnish with chopped green onions and sesame seeds.
Zesty ginger and garlic balance the sweet teriyaki glaze, while the cauliflower rice stays pleasantly firm against tender chicken. Try stuffing the stir-fry into lettuce cups for a low-carb wrap, or top with a fried egg for extra protein.
Buffalo Cauliflower Rice with Blue Cheese
Mild cauliflower transforms into a spicy, satisfying meal that comes together in under 30 minutes. This buffalo cauliflower rice delivers all the bold flavor of wings without the mess. You’ll love the creamy blue cheese contrast against the fiery sauce.
Ingredients
– 1 large head of cauliflower, riced
– A good glug of olive oil, about 2 tablespoons
– A generous 1/2 cup of your favorite buffalo sauce
– A couple of celery stalks, finely chopped
– A big handful of crumbled blue cheese
– A splash of water, about 1/4 cup
– A pinch of salt
Instructions
1. Preheat your oven to 425°F.
2. Spread the cauliflower rice in a single layer on a large baking sheet.
3. Drizzle the olive oil over the cauliflower and toss to coat evenly.
4. Roast for 15 minutes, stirring halfway through, until the edges are lightly browned and tender.
5. Tip: Roasting the rice first removes excess moisture and gives it a better texture than steaming.
6. While the cauliflower roasts, combine the buffalo sauce and water in a small saucepan.
7. Heat the sauce mixture over medium heat until it just begins to simmer, then remove it from the heat.
8. Transfer the hot roasted cauliflower rice to a large mixing bowl.
9. Pour the warm buffalo sauce over the cauliflower and toss vigorously until every grain is coated.
10. Tip: Warming the sauce helps it cling to the cauliflower rice instead of making it soggy.
11. Stir in the chopped celery and half of the blue cheese crumbles.
12. Season with a pinch of salt and give everything one final mix.
13. Tip: Adding the celery raw provides a crucial fresh, crunchy contrast to the soft, spicy rice.
14. Serve immediately, topped with the remaining blue cheese. Spicy, creamy cauliflower rice has a fantastic texture that’s both tender and slightly crisp from roasting. The bold heat from the sauce is perfectly balanced by the cool, tangy blue cheese. For a complete meal, stuff it into lettuce wraps or serve alongside carrot sticks and extra celery.
Thai Peanut Cauliflower Rice
Just when you thought cauliflower couldn’t get more versatile, this Thai peanut version transforms humble rice into a flavor-packed meal. Jam-packed with vibrant colors and bold flavors, it comes together in under 30 minutes. Jump right in—your weeknight dinner game is about to level up.
Ingredients
– A couple of cups of cauliflower rice
– A generous scoop of creamy peanut butter
– A big splash of soy sauce
– A good glug of lime juice
– A couple of cloves of minced garlic
– A thumb-sized piece of grated ginger
– A handful of chopped cilantro
– A sprinkle of chopped peanuts
– A drizzle of sesame oil
– A pinch of red pepper flakes
Instructions
1. Heat a large skillet over medium-high heat and add a drizzle of sesame oil.
2. Sauté minced garlic and grated ginger for exactly 1 minute until fragrant—don’t let them burn.
3. Add cauliflower rice to the skillet and cook for 5-7 minutes, stirring frequently until tender but not mushy.
4. While cauliflower cooks, whisk together peanut butter, soy sauce, and lime juice in a small bowl until smooth.
5. Tip: If the sauce seems too thick, add a tablespoon of warm water to thin it out.
6. Pour the peanut sauce over the cauliflower rice and stir to coat everything evenly.
7. Cook for another 2-3 minutes until the sauce is heated through and clinging to the rice.
8. Tip: For extra crunch, toast your chopped peanuts in a dry pan for 2 minutes before adding.
9. Remove from heat and stir in chopped cilantro and red pepper flakes.
10. Tip: Let it sit for 2 minutes off the heat—this allows the flavors to meld together perfectly.
11. Garnish with additional chopped peanuts and cilantro before serving.
Delightfully textured with crisp-tender cauliflower and crunchy peanut toppings, this dish delivers that classic sweet-salty-spicy balance in every bite. The creamy peanut sauce clings beautifully to each grain-like piece. Double the recipe and pack it cold for next-day lunches—it holds up surprisingly well.
Bacon and Cheddar Cauliflower Rice
Bacon and cheddar cauliflower rice delivers all the comfort of loaded baked potatoes without the carbs. This quick skillet meal comes together in under 30 minutes for busy weeknights. You’ll love how the crispy bacon mingles with sharp cheddar and tender cauliflower.
Ingredients
– 6 slices of thick-cut bacon, chopped into small bits
– 1 large head of cauliflower, riced (about 4 cups)
– 1 medium yellow onion, finely diced
– 2 cloves of garlic, minced
– 1 cup shredded sharp cheddar cheese
– 2 tablespoons olive oil
– A splash of heavy cream (about ¼ cup)
– A couple of green onions, sliced for garnish
– Salt and black pepper to season
Instructions
1. Heat a large skillet over medium-high heat and cook the chopped bacon until crispy, about 6-8 minutes.
2. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
3. Add olive oil to the bacon drippings and sauté the diced onion until translucent, about 4-5 minutes.
4. Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it burn.
5. Add the cauliflower rice to the skillet, spreading it in an even layer, and cook undisturbed for 2 minutes to develop a slight sear.
6. Continue stirring and cooking the cauliflower rice until tender but not mushy, about 5-7 minutes total.
7. Pour in the heavy cream and stir to coat the cauliflower mixture evenly.
8. Remove the skillet from heat and immediately stir in the shredded cheddar cheese until melted and creamy.
9. Fold in the reserved crispy bacon, reserving a tablespoon for garnish.
10. Season with salt and black pepper, then top with sliced green onions and the remaining bacon.
Smoky bacon and sharp cheddar create a rich, savory flavor that pairs perfectly with the light texture of cauliflower rice. The cream adds just enough richness without making it heavy. Try serving it alongside grilled chicken or stuffing it into bell peppers for a low-carb twist.
Greek Cauliflower Rice with Feta and Olives
Ready for a Mediterranean twist on comfort food? Rice cauliflower transforms into a vibrant base for briny olives and creamy feta. This quick skillet dish delivers big flavor with minimal effort.
Ingredients
– 1 large head of cauliflower, riced
– A generous glug of olive oil
– 1 small yellow onion, diced
– 2 cloves of garlic, minced
– A big handful of Kalamata olives, pitted and sliced
– A couple of ounces of crumbled feta cheese
– A good squeeze of fresh lemon juice
– A pinch of dried oregano
Instructions
1. Heat a large skillet over medium-high heat with a generous glug of olive oil.
2. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in the minced garlic and cook for 1 more minute until fragrant. Tip: Don’t let the garlic brown or it will turn bitter.
4. Add the riced cauliflower to the skillet, spreading it in an even layer.
5. Cook without stirring for 3-4 minutes to allow the bottom to develop a slight toast, then stir and repeat. Tip: This step creates better texture than constant stirring.
6. Continue cooking for another 5-7 minutes until the cauliflower is tender but still has a slight bite.
7. Remove the skillet from the heat and stir in the sliced olives, crumbled feta, lemon juice, and dried oregano. Tip: Adding the feta off-heat prevents it from melting completely and maintains those creamy pockets.
8. Season with salt and pepper, then give everything a final gentle toss to combine.
Kind of fluffy with little crispy bits, the cauliflower soaks up the tangy lemon and salty brine. Serve it warm as a side or bulk it up with grilled chicken for a complete meal. Leftovers taste fantastic cold straight from the fridge.
Jalapeño Lime Cauliflower Rice
Grab this zesty cauliflower rice when you need a low-carb side that packs serious flavor. It comes together in under 15 minutes and pairs perfectly with grilled chicken or fish. The jalapeño and lime combo keeps things bright and fresh.
Ingredients
– 1 large head of cauliflower, riced (about 4 cups)
– 2 fresh jalapeños, finely chopped
– Juice of 2 limes
– 2 tablespoons olive oil
– A couple of minced garlic cloves
– A big pinch of salt
– A handful of chopped fresh cilantro
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the minced garlic and chopped jalapeños, sautéing for 1 minute until fragrant.
3. Stir in the riced cauliflower and a big pinch of salt, spreading it evenly in the pan.
4. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but still has a slight bite.
5. Squeeze the juice of 2 limes directly over the cauliflower rice, stirring to combine.
6. Remove the skillet from heat and fold in the handful of chopped cilantro.
7. Taste and adjust seasoning with more salt if needed before serving.
Hearty yet light, this dish has a satisfying texture that’s neither mushy nor crunchy. The spicy kick from the jalapeños balances beautifully with the bright lime acidity. Try stuffing it into bell peppers or serving alongside black beans for a complete vegetarian meal.
Cauliflower Rice Paella with Shrimp
Skipping traditional rice doesn’t mean sacrificing flavor in this vibrant paella. Cauliflower rice creates a lighter base that soaks up all the delicious spices. You’ll have a complete meal ready in under 30 minutes.
Ingredients
– 1 large head of cauliflower, riced
– 1 pound of large shrimp, peeled and deveined
– 1 yellow onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, sliced
– 1 cup of chicken broth
– A big pinch of saffron threads
– 1 teaspoon of smoked paprika
– 2 tablespoons of olive oil
– A handful of frozen peas
– A couple of lemon wedges for serving
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced yellow onion and cook for 3 minutes until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add sliced red bell pepper and cook for 2 minutes until slightly softened.
5. Sprinkle in 1 teaspoon of smoked paprika and a big pinch of saffron threads, toasting for 30 seconds to release their oils.
6. Add riced cauliflower to the skillet, stirring to coat with spices.
7. Pour in 1 cup of chicken broth, scraping any browned bits from the bottom of the pan.
8. Arrange 1 pound of large shrimp in a single layer over the cauliflower mixture.
9. Cover the skillet and cook for 5 minutes until shrimp turn pink and opaque.
10. Remove the lid and stir in a handful of frozen peas.
11. Cook uncovered for 2 more minutes until peas are heated through and liquid is absorbed.
12. Squeeze lemon wedges over the top before serving.
Each grain of cauliflower rice absorbs the saffron-infused broth while remaining distinct. The shrimp stay perfectly tender against the vegetable base. Try serving it straight from the skillet for that authentic paella experience.
Sun-Dried Tomato and Basil Cauliflower Rice
Finally found a cauliflower rice recipe that actually satisfies. Forget bland versions—this one bursts with Mediterranean flavors and comes together in minutes. Perfect for busy weeknights when you want something healthy but substantial.
Ingredients
– 1 large head of cauliflower, riced (about 4 cups)
– A generous glug of olive oil (about 2 tablespoons)
– 3 cloves of garlic, minced
– A heaping 1/2 cup of sun-dried tomatoes in oil, chopped
– A big handful of fresh basil leaves, roughly torn
– A good squeeze of lemon juice (about 1 tablespoon)
– A couple of large pinches of salt
– A few cracks of black pepper
Instructions
1. Heat olive oil in a large skillet over medium-high heat until it shimmers.
2. Add minced garlic and cook for exactly 1 minute until fragrant but not browned.
3. Stir in the riced cauliflower and spread it evenly across the skillet.
4. Cook undisturbed for 3 minutes to develop golden spots on the bottom layer.
5. Flip sections with a spatula and cook for another 3 minutes until tender but still slightly crisp.
6. Mix in chopped sun-dried tomatoes and their oil for extra flavor depth.
7. Remove skillet from heat immediately to prevent overcooking.
8. Fold in torn basil leaves so they wilt gently from residual heat.
9. Squeeze fresh lemon juice directly over the mixture.
10. Season with salt and pepper, tossing thoroughly to combine.
Really love how the cauliflower maintains a rice-like texture while absorbing all the savory tomato oil. The basil adds freshness that cuts through the richness beautifully. Try stuffing this mixture into bell peppers before baking at 375°F for 20 minutes for a complete meal.
Kimchi Fried Cauliflower Rice
Ditch the grains but keep the flavor with this spicy, satisfying cauliflower rice dish. Kimchi brings the heat while scrambled eggs add protein for a complete meal. You’ll have dinner ready in under 20 minutes.
Ingredients
– A bag of fresh cauliflower rice (about 4 cups)
– A couple of large eggs
– A generous cup of chopped kimchi with its juice
– A splash of sesame oil (about 1 tbsp)
– A tablespoon of soy sauce
– A couple of sliced green onions
– A drizzle of cooking oil
Instructions
1. Heat a large skillet over medium-high heat and add a drizzle of cooking oil.
2. Crack two eggs directly into the hot skillet and scramble them quickly with a spatula until just set, about 1 minute – don’t overcook them as they’ll cook more later.
3. Push the eggs to one side of the skillet and add the cauliflower rice to the empty space.
4. Cook the cauliflower rice undisturbed for 2 minutes to get some browning, then stir everything together.
5. Add the chopped kimchi with all its juices and cook for another 3 minutes, stirring occasionally.
6. Pour in the soy sauce and drizzle the sesame oil over the mixture.
7. Stir everything thoroughly and cook for 2 more minutes until the cauliflower is tender but still has some bite – taste a piece to check doneness rather than guessing.
8. Remove from heat and stir in most of the sliced green onions, saving some for garnish.
9. Transfer to serving bowls and top with the remaining green onions. Fresh from the pan, this dish delivers crispy cauliflower bits against the soft eggs, with kimchi providing tangy heat throughout. Serve it topped with a fried egg for extra richness, or fold in cooked shrimp during the last minute for a protein boost.
Cauliflower Rice Pudding with Cinnamon
Warm, comforting, and surprisingly simple, this cauliflower rice pudding brings cozy dessert vibes without the sugar crash. Using riced cauliflower creates a creamy base that soaks up cinnamon spice beautifully. You’ll love how this healthy twist still feels indulgent.
Ingredients
– 4 cups of riced cauliflower (about 1 medium head)
– 2 cups of unsweetened almond milk
– 3 large eggs
– 1/4 cup of maple syrup
– 2 teaspoons of ground cinnamon
– 1 teaspoon of vanilla extract
– A pinch of salt
– A splash of coconut oil for greasing
Instructions
1. Preheat your oven to 350°F.
2. Lightly grease an 8×8 inch baking dish with coconut oil.
3. Squeeze excess moisture from the riced cauliflower using a clean kitchen towel—this prevents watery pudding.
4. Whisk eggs, almond milk, maple syrup, vanilla, cinnamon, and salt in a large bowl until fully combined.
5. Fold the dried cauliflower rice into the wet mixture until evenly coated.
6. Pour the mixture into your prepared baking dish, spreading it evenly.
7. Bake at 350°F for 35-40 minutes until the top is golden and the center is set (no jiggle when shaken).
8. Let it cool for 10 minutes before serving—this allows the texture to firm up perfectly.
Outrageously creamy with subtle sweetness, this pudding has a rice-like texture that’s satisfying without being heavy. The cinnamon shines through warmly, making it perfect for breakfast or dessert. Try it topped with toasted nuts or fresh berries for extra crunch and brightness.
Summary
You now have endless inspiration to transform cauliflower rice into delicious meals! Whether you’re meal prepping or craving something new, these 20 recipes make healthy eating exciting. Try your favorites and let us know which ones you love in the comments below. Don’t forget to share this roundup on Pinterest to help other home cooks discover these flavorful ideas!
