If you are into eating gluten-free, paleo, primal, low-carb, or just lots of vegetables, this “rice” is a miracle. A tasty, tasty miracle.

At just five grams of net carbs per serving (that’s carbohydrate grams minus fiber grams) and with the fluffy, grain-like deliciousness of a cooked grain, plus the powerhouse nutrition that is cauliflower, it’s pretty hard to beat. Also, unlike regular rice, which usually takes at least 20 minutes to cook, this is ready in about 10. And if you have a food processor? Couldn’t be easier.

Serves 4


1 head cauliflower

1 tablespoon extra virgin olive oil

3 cloves garlic, chopped

1 handful cilantro or parsley, chopped

1/4 teaspoon each salt and pepper (or more to taste)



Remove the cauliflower’s outer leaves and chop it into chunks (no need to remove the inner core—just cut it up along with the florets).

Place the chunks in a food processor.

Pulse until the cauliflower resembles a fine grain. You may need to work in batches if your food processor is on the small side.

Heat 1 tablespoon extra virgin olive oil in a large frying pan over medium-high heat.

Add the garlic and cook for about 30 seconds, just until fragrant.

Add the cauliflower rice and stir well to distribute the garlic.

Cook for 7–8 minutes, or until the cauliflower rice is lightly browned in patches.

Stir in the chopped cilantro or parsley as well as the salt and pepper.

Serve hot.

BrokeAss Gourmet caters to folks who want to live the high life on the cheap, with delicious recipes that are always under $20. Gabi Moskowitz is the blog’s editor in chief and author of The BrokeAss Gourmet Cookbook and Pizza Dough: 100 Delicious Unexpected Recipes.

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