I’m not sure who first decided to grate cauliflower into tiny bits and use it as a rice substitute, but I’m so thankful they did and would like to give them a huge hug! This is hands down my favorite base or side dish, but when left plain, it’s easy to get bored so I’m always experimenting with different ways to kick it up a notch. With a few simple spices, herbs and sauces, you can take your cauliflower rice from boring to amazing!
My go-to version is Coconut Cauliflower Rice. It’s simple, requires a few ingredients and is very versatile! We like using it as a basic side dish, base for burrito bowls or in stir fries. You can also add other herbs and spices to kick it up a notch.
For a Mexican twist, add a squeeze of fresh lime juice and chopped cilantro.
For an Asian flavor, add a few dashes of coconut aminos and some sesame seeds or Everything but the Bagel seasoning.
Get the full recipe + 4 more below!
Cauliflower Rice 5 Ways (Whole30)
Prep time
Cook time
Total time
Author: Home Sweet Hunter
Recipe type: Dinner
Cuisine: American
Serves: 4 servings per recipe
Ingredients
Coconut Cauliflower Rice
- 1 tbsp coconut oil
- 2 garlic cloves, minced
- 1 head cauliflower, riced or one 12 oz bag of frozen cauliflower rice
- 1 cup coconut milk (light or full fat from the can)
- himalayan pink salt & pepper to taste
Buffalo Chicken Cauliflower Rice
- 1 tbsp ghee
- 1 head cauliflower, riced
- 2 cups cooked chicken, shredded
- 2 garlic cloves, minced
- ½ cup buffalo sauce
- ¼ cup Primal Kitchen Ranch (10% off with HSH10)
- ½ cup finely diced carrots
- ½ cup finely diced celery
- 2 green onions, finely chopped
- himalayan pink salt & pepper to taste
Mexican Cauliflower Rice
- 1 tbsp avocado oil
- 1 head cauliflower, riced
- 2 garlic cloves, minced
- 1 cup of your favorite salsa
- himalayan pink salt & pepper to taste
Greek Cauliflower Rice
- 1 tbsp avocado oil
- 2 garlic cloves, minced
- 1 head cauliflower, riced
- 2 tbsp fresh parsley
- 2 tbsp fresh mint
- 2 tbsp fresh dill
- ¼ cup green onion
- ½ lemon, juice of
- himalayan pink salt & pepper to taste
Bacon and Caramelized Onion Cauliflower Rice
- 1 tbsp avocado oil
- 1 head cauliflower, riced
- 2 garlic cloves, minced
- 4 strips of Whole30 compliant bacon, chopped
- 1 yellow onion thinly sliced
- himalayan pink salt & pepper to taste
Instructions
Coconut Cauliflower Rice
- In a food processor, pulse the cauliflower until it resembles rice (or you can buy it frozen and pre-riced). Heat the coconut oil in a large pan over medium heat. Add garlic and cauliflower rice and cook for 4-5 minutes or until softened to your preference. Add in coconut milk and cook for a few more minutes until the coconut milk has evaporated. Season with salt and pepper. Optional garnishes: squeeze of lime juice, chopped cilantro, chopped parsley, sesame seeds, everything but the bagel seasoning.
Buffalo Chicken Cauliflower Rice
- In a food processor, pulse the cauliflower until it resembles rice (or you can buy it pre-riced). Heat the ghee in a large pan over medium heat. Add garlic, celery and carrots and cook for about 4-5 minutes, stirring occasionally. Add cauliflower rice and cook for 4-5 minutes or until softened to your preference. Add in cooked shredded chicken, buffalo sauce, dairy free ranch and green onions and cook for another minute. Season with salt and pepper.
Mexican Cauliflower Rice
- In a food processor, pulse the cauliflower until it resembles rice (or you can buy it pre-riced). Heat the avocado oil in a large pan over medium heat. Add garlic and cauliflower rice and cook for 4-5 minutes or until softened to your preference. Add in 1 cup of your favorite salsa and cook for another minute. Season with salt and pepper.
Greek Cauliflower Rice
- In a food processor or high-powered blender (I use my Vitamix), pulse the cauliflower until it resembles rice (or you can buy it pre-riced). Heat the avocado oil in a large pan over medium heat. Add garlic and cauliflower rice and cook for 4-5 minutes or until softened to your preference. Turn off heat and let cool for a minute. Stir in parsley, mint, dill, green onion, lemon juice and salt and pepper. Try pairing this with grilled chicken and dairy free tzatziki.
Bacon and Caramelized Onion Cauliflower Rice
- In a food processor, pulse the cauliflower until it resembles rice (or you can buy it pre-riced). Add chopped bacon to a large skillet (cast iron works great for this recipe) and cook for 10 minutes or until cooked through. Move to a paper towel lined plate and let cool. Remove all but 1-2 tbsp of bacon grease and add sliced onion. Cook the onions over low heat for 30 minutes - or until onions are nicely caramelized, soft, and light brown in color - stirring every 5-10 minutes. Once onions are done, remove from pan and add in garlic and cauliflower rice and cook for 4-5 minutes or until softened to your preference. Stir in bacon, caramelized onions and season with salt and pepper.
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