Riced Cauliflower

Not rice but still delicious. I have been making this recipe for years and have achieved the perfect flavor and consistency. If you are trying to cut out rice or just want to replace it temporarily, this recipe is for you. See the how-to video for step by step instructions if it is your first time making it. Cauliflower rice goes great in a bowl with some blackened salmon or ahi tuna. If you like this recipe, try replacing it in your burritos or other recipes in place of rice.


1/4 cup nutritional yeast (I use Sari Foods)

4 cups riced cauliflower (You can do this by grating a head of cauliflower by hand or using a grate attachment for your food processor)

1/3 cup coconut oil

1 cup of vegetable broth

1/2 teaspoon sea salt

2-3 cloves of garlic minced

optional: 1 teaspoon of cayenne pepper


Step 1: Heat up a large pan on the stove over medium-high heat.

Step 2: Add the coconut oil to the pan.

Step 3: Once the coconut oil is melted add your garlic.  Saut√© the garlic until it is fragrant.

Step 4: Once the garlic is fragrant quickly add your riced cauliflower and mix.

Step 5: Add the vegetable broth and continue mixing.

Step 6: Add your salt, cayenne pepper and nutritional yeast and continue mixing in all of the ingredients.

Step 7: Cover your pot and let cook for about 8-10 minutes.  The cauliflower should be soft by this time.

Step 8: Remove the lid and cook for another 5 minutes until your liquid has evaporated. 

Step 9: Enjoy with blackened salmon, ahi tuna, or however you like.

Servings: Approximately 4

Calories 387

Fat 21 grams

Carbohydrates 21 grams

Fiber 14 grams

Sugar 0 grams

Protein 27 Grams