This recipe is such a staple that I always throw it together and freeze it to have on hand in a hurry.  It pairs with so many things and you can alter this recipe to accommodate all sorts of dishes.  I do cook this a bit longer to dry it out and create a rice pilaf mouth feel (those of you who have given up grains will understand) and though it will not soak up juices I find that when I plate the rest of the dinner I make sure to drain any extra liquid that traditional rice will absorb. Enjoy!!

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  • 1 head organic cauliflower
  • 1/4 cup butter
  • 1 cup yellow onion-diced on the small to medium side
  • 2 stalks of celery
  • S&P


  1. Wash and cut cauliflower into big chucks and pulse in your food processor until the cauliflower resembles “rice”. 
  2. Over medium high heat preheat pan then add butter followed by onion and celery, let them get soft before you add the cauliflower to the pan (about 6 minutes-ish)
  3. Lastly add cauliflower and cook stirring occasionally for about 15 minutes. 
  4. Add S&P to taste.



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