Cauliflower Fried “Rice” (Caulirice)

I’m tired of calling cauliflower rice “rice” with quotes around every single time I write it. Let’s make a deal and start calling it “caulirice” from now on for simplicity. We all know it’s not “real” rice, but the result has a desired similar effect. Deal? Ok then.

Another issue is, this isn’t technically “fried” rice, it’s more like “pan-toasted” rice… but this is all getting very complicated. Let’s get on with making this delicious and super-simple caulirice. I’m getting hungry!

Prep time: 10 min.

Cook time: 20 min.

Serves: 2


  • 1 head cauliflower
  • 3 cloves garlic, minced/pressed
  • 2 tbsp coconut oil
  • 1/2 cup green onions, chopped
  • 2 dashes salt
  • 4-5 heavy dashes black pepper


  • Cut head down the middle exposing the core.

Cut Cauliflower

  • Chop off the big green stem from the core, then Carefully cut out as much of the white stems as possible.

Cut Cauliflower

  • Break off the florets from the smaller stems as much as possible and put them in a colander (you want mostly florets, but a bit of stem is just fine). Rinse off thoroughly.

Cauliflower Colander

  • Depending on the size of your food processor, place the florets and garlic cloves inside and pulse until the pieces are “rice-like” in size. You may need to do this in batches if your processor is too small.
    • Note: no food processor? You can mince with a knife, or even grate on a cheese grater… but it’s a lot more work.

Cauliflower Food Processor

caCauliflower Food Processor Chopped

  • In a large pan (I use a “wok-like” stir fry pan), heat 2 heaping tbsp of coconut oil over medium heat.
  • Put all ingredients into the pan and mix well, adding your green onions, salt and pepper now (I only put a little salt in, and lots of black pepper).

Cauliflower Pan

  • Cook for about 20 min. stirring every few minutes until the edges of the rice start to turn golden brown.
    • Note: after each stir, spread out and flatten the rice a little bit so you get more contact with the pan.
      • If you don’t want the roasted/fried quality by browning the rice, pull the rice off the heat after about 10 min. or until desired taste.

Cauliflower Pan

  • Serve as a base for any Chinese or Thai-inspired dish. Refrigerates and reheats very well.

Cauliflower Bowl

Previous post

Pork Chop with Carrots and Romesco Sauce

Next post

Cooking Basics

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *