Recipe: Cauliflower rice

Variation of cauliflower rice with carrot, green bell peppers, and eggs, served with honey mustard chicken

I thought cauliflower rice is a trick. How can it be as good as our glutenous friend Homai rice? Well it doesn’t, but that doesn’t mean its bad. Today, we explore the mysteries of the cauliflower and what lies beyond its ricing.

One requirement would be a grater or have the patience to dice your florets. First, here is the simple version of this dish.


  • 2 Cauliflower heads
  • 4 minced garlic cloves
  • salt
  • pepper
  • olive oil
    • neutral oil
    • butter
    • schmaltz
    • basically any fat


  1. Grate the freshly washed cauliflower with the big holes on the grater. Make sure you do your grating over a big bowl so you don’t make a mess in the kitchen.

I try to keep these recipes as cheap as possible. The grate thing about cauliflower is that it is economical and most of its parts could be eaten. Don’t be a weirdo and grate the cauliflower stems!

2. Heat your oil to medium on a large pan. As soon as you see smoke, throw in the garlic and sauté until light brown.

3. Add the cauliflower and season with salt and pepper. Continue to sauté with the garlic until desired doneness.

That is it for just regular cauliflower rice. You can pair this with any protein and would made a great meal-prep item. A typical house application for this dish is fried rice with eggs, carrots, and any leftover meat in the fridge.

Also: increasing the heat to medium-high could result in some browning on the florets. I didn’t try to specify how long the cauliflower needs to cook because it is up to you how firm or soft your cauliflower rice should be. Using a wok is highly advised but make sure you are using a gas burner to provide even heat distribution. Coil burners are no good here if you want an even char.

Variation: Fried cauliflower rice

Cauliflower fried riced without bacon

Ha! You think I was going to tease you and not go all the way? This variation will involve meat and eggs, so I apologize to my vegan brothers and sisters. The recipe follows the same steps with a few tweaks and it starts with the ingredients. There are more of them, obviously.


  • 2 riced cauliflower heads
  • 3 strip of diced bacon
  • 1 Tbsp. olive oil
  • 1 big carrot, died
    • or 2 small ones
  • 4 minced garlic cloves
  • salt
  • pepper
  • 4 beaten eggs
  • 1 diced green bell pepper (optional)


1. Heat your pan to medium then add you bacon. Cook the bacon until crispy and all the fat rendered from the pork.

2. Take out the bacon and set on a paper towel to drain any extra fat. Sauté the garlic until light brown.

3. Once the garlic is done browning, add the diced carrots and crank up the heat to medium-high.

4. Toss in the cauliflower and bell pepper. Sauté with the carrots until the vegetables are just below al dente.

5. Create a well in the middle of the pan and add the tablespoon of olive oil, then the eggs. As soon as the eggs are done, toss in the bacon and mix until everything is well-incorporated.

You can either cook the egg in the well or completely incorporate the mixture with the cauliflower rice. It’s up to you, I’m not your dad.

6. Serve as soon as the eggs are done cooking.

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