easy homemade cauliflower rice

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Easy homemade cauliflower rice - you've changed the way I look at cauliflower forever.

Reasons why I'm loving this cauliflower rice lately:

A. extremely easy to make - like, done-in-three-steps easy.

B. tastes incredibly delicious - like, I-don't-miss-rice-anymore delicious.

C. super versatile - like, endless-possibilities-i-want-to-eat-cauli-rice-with-everything versatile.

D. baked lentil falafel summer bliss bowl ← because this rice and that bowl, too good to even describe in words.

Catch my drift? 😉


easy homemade cauliflower rice

pre-shredded cauli rice vs homemade

Many stores are already selling pre-made cauliflower rice.. but based on my experience those baggies tend to be a little more expensive than buying a cauliflower head and shredding it yourself at home with a food processor.

Of course the ready made varieties are extremely convenient as they eliminate the need for a food processor - but if you like doing things at home from scratch, or want to save a few bucks then this recipe is for you.

However if you do not own a food processor, or don't want to be bothered by having to use one - the pre-made varieties are a winner.

They usually don't come flavored anyway so this recipe will still help you out by giving you an idea of how to cook that bag of raw shredded cauliflower.


easy homemade cauliflower rice

homemade cauliflower rice in three steps:

Are you ready? Let's go.

First thing we're going to do is chop the cauliflower head into florets (and don't forget to rinse them too).

The florets don't have to be super small, but just make sure that they will fit into the chute of the food processor (affiliate link) if using the shredder blade (which I highly recommend vs the regular S blades - which I will explain below).

The shredder blade is a round circular blade that most-likely came with your food processor, but if you're anything like me you most-likely stored it away in a dark deep corner of one of your most unopened kitchen cabinet shelves never to be seen again (guilty)..


easy homemade cauliflower rice


Until today that is.. because now you're going to want to keep it handy to make multiple batches of this cauliflower rice, i promise.

If you don't have a shredder blade (or can't find it), then your next option is to process the florets using the regular blade, but make sure not to over-process the cauliflower because you will accidentally turn it into a wet soft mush if you're not careful.

Okay, so step two is to process the cauliflower into 'rice'.

And finally, step three is to cook the rice on the stove top and add whatever herbs and spices your little heart desires!


easy homemade cauliflower rice


Today (or more like, everyday) my little heart desires coconut aminos (affiliate link) onion, garlic, and salt.. but feel free to experiment with your own flavor profiles.

That's all folks..

Simple, easy, and satisfying.


easy homemade cauliflower rice


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vegan cauliflower

Want to see more cauliflower recipes?

Try this spicy vegan buffalo cauliflower casserole or these sweet and sour spicy cauliflower wings.


with love + gratitude,

Jen ♥


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homemade cauliflower rice

easy homemade cauliflower rice

Super easy homemade cauliflower rice – a great grain-free alternative to traditional rice or quinoa.

  • Author: Jen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2-3 servings 1x


  • 1 head of cauliflower
  • 23 tablespoons of coconut aminos
  • 1/4 to 1/2 teaspoon of himalayan salt to taste
  • 1/2 tsp of onion powder and garlic powder (optional for flavor)

You can keep the cauliflower rice as simple as you’d like – or you can get creative and try different flavor combinations!


  1. Cut cauliflower head into florets and shred using food processor with shredder blade*.
  2. Heat a non stick pan over medium heat with a tiny bit of oil or vegetable broth. Add shredded cauliflower and the rest of the ingredients. Mix to combine. Cook until cauliflower is soft and tender (usually takes 15 minutes).
  3. Serve with your favorite meal.


  • For meal prepping: You can shred cauliflower ahead of time and store in an airtight container and store in fridge (or freezer if not using within the next 2-3 days).
  • This is my go-to cauliflower rice flavor combination but feel free to experiment with your favorite spices and herbs.
  • If you do not have a shredder blade – you can use the regular food processor ‘s’ blades but make sure not to over-process the cauliflower and accidentally turn it into a soft mush!

Keywords: cauliflower rice, cauliflower, grain free, paleo, vegan, plant based

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About Jen

Cardiac RN turned holistic yoga teacher and health + wellness advocate. I share my homemade healthy recipes and inspirational content to feed your mind, body, and soul. <3

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