Cauliflower Rice

On the stove: heat 1–2 teaspoons coconut oil in a large skillet over medium-high heat, add cauliflower rice and a pinch of salt, and sauté 5–8 minutes until tender but not mushy, stirring occasionally. In the microwave: place riced cauliflower in a microwave-safe bowl, cover loosely, and cook 3–4 minutes, stirring halfway. Adjust time for batch size and desired texture.

Yes. You can rice raw cauliflower up to 2–3 days ahead and store it in an airtight container in the fridge. Cooked cauliflower rice can be made 3–4 days in advance. For longer storage, freeze raw or cooked cauliflower rice for up to 3 months—flash-freeze on a tray then transfer to a freezer bag to prevent clumping. Thaw and squeeze out excess moisture before reheating.

Store raw or cooked cauliflower rice in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze for up to 3 months. When refrigerating, cool cooked rice completely before sealing. When freezing, spread riced cauliflower in a single layer on a tray to freeze solid, then transfer to a freezer bag. Always thaw and squeeze out excess water before reheating or cooking.

Sogginess usually comes from over-processing, excess moisture (especially from frozen cauliflower), overcrowding the pan, or overcooking. Pulse in short bursts to avoid mushy bits, squeeze thawed cauliflower in a towel to remove water, cook in a hot skillet in batches to allow evaporation and browning, and stop cooking once it’s tender-crisp. A quick high-heat sauté yields the best texture.

Yes—frozen riced cauliflower works fine, but thaw and squeeze out excess water before cooking to avoid sogginess. Common substitutes include riced broccoli, cabbage, or finely grated zucchini (squeeze out moisture). Each substitute has a slightly different texture and cooking time. Use neutral oils like coconut oil, olive oil, or avocado oil and season appropriately for the chosen vegetable.

Start with coconut oil and salt as a base. Build flavor with minced garlic or shallot, a squeeze of lemon or lime, chopped herbs (cilantro, parsley, chives), spices (turmeric, cumin, smoked paprika), or a splash of soy sauce or coconut aminos for an umami boost. Finish with a pat of butter or toasted sesame oil for richness, and add toasted coconut or chopped nuts for crunch if desired.