How To Make Cauliflower Rice

Serves: 3–4 · Prep: 5 min · Cook: 5 min

Storage: Refrigerate up to 4 days. Reheat gently or enjoy cold.

How to Make It

1. Remove leaves and core from 1 medium head of cauliflower.

2. Cut into florets.

3. Pulse florets in a food processor until rice-sized pieces form.

4. Heat a large pan over medium heat with 1 tsp olive oil.

5. Add cauliflower rice and a pinch of sea salt.

6. Sauté for 4–5 minutes, stirring occasionally, until just tender.

7. Remove from heat. Do not overcook to avoid a mushy texture.

Eat Shed Glow® Meal Builder

Counts as: Non-Starchy Veggies

Portions: Unlimited

Portions may adjust based on hunger, activity level, and individual goals.

Notes

Pre-made or frozen cauliflower rice works well and is a great time-saver. Choose versions with no added sauces or seasonings. Cook directly from frozen and drain any excess moisture before serving. Tip: add sesame seeds or poppy seeds for extra crunch.