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This article will show you How to Make Cauliflower Rice without a food processor. It’s light and fluffy, versatile, and will take on the flavor of any seasonings you add. It’s a great low carb side dish for so many meals!

Garlic Butter Cauliflower Rice

Within the past few years, this low carb and keto-friendly rice alternative has become hugely popular. You can now find “riced” cauliflower in the produce area of many regular grocery stores. And you can even frequently get frozen riced cauliflower too!

The thing is, you pay a premium for fresh riced cauliflower, and frozen riced cauliflower is a bit too mushy for my taste.

I’m going to show you how to make cauliflower rice, and you won’t believe how fast and easy it really is. Plus you can flavor it any way you like!

How to Make Cauliflower Rice Without a Food Processor

This method for how to make cauliflower rice is faster and easier to make than you might think!

Get out a whole head of fresh cauliflower to start.

Whole Head of Cauliflower

Step 1: Trim Off the Leaves

This is as easy as it sounds! Use a sharp paring knife to trim the leaves off the cauliflower head.

Step 2: Wash the Cauliflower

To wash a head of cauliflower, simply run it under cool running water, and then pat it dry.

Step 3: Shred!

Grab your box grater (yup, the one you use to shred and grate cheese), and shred your cauliflower head! I also include the stem because why not, right?

Grating Raw Cauliflower on Box Grater

Step 4: Give it a Quick Sauté

Heat a medium to large skillet over medium to medium-high heat. I find that a small head of riced cauliflower (about 1 1/2 pounds) needs a large skillet. Add oil (I usually use avocado oil), and then add the cauliflower.

Cook until the cauliflower starts to soften, about 3 minutes, stirring occasionally. To prevent it from becoming mushy, be careful not to over-cook it.

Close Up of Cauliflower Rice in Skillet

Pro Tip: You can also add any seasonings or spices you want!

Step 5: Serve

Serve this delicious low carb side dish warm with anything you like! I like to add fresh herbs on top to brighten up the flavor.

How to Make Cauliflower Rice with Description

Cauliflower Rice FAQs

How Long Does Cauliflower Rice Last in the Fridge?

Leftovers will keep well in a covered glass container in the fridge for up to 5 days. You can also freeze it for up to 6 months.

Do I Need a Food Processor to Make Cauliflower Rice?

No! A food processor is handy to make riced cauliflower, but it isn’t necessary. You can easily make it using a cheese grater (aka a box grater)!

Easy Cauliflower Rice Recipe

Can I Buy Cauliflower Rice at the Grocery Store?

Yes, many grocery stores sell this product in the fresh produce area or in the freezer section.

However, you’ll usually pay a premium for buying fresh riced cauliflower instead of a head of cauliflower that you can easily shred into riced cauliflower yourself. And although frozen riced cauliflower is typically cheaper than fresh riced cauliflower, it has a tendency to be mushy.

For the most cost-effective option with the best flavor, go ahead and buy a head of cauliflower and make it yourself!

Easy Cauliflower Rice

More Cauliflower Rice Recipes to Try:

How to Use Cauliflower Rice:

Dish of Cauliflower Rice

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

How to Make Cauliflower Rice

Prep Time7 minutes
Cook Time3 minutes
Total Time10 minutes
Servings: 4 servings
Cauliflower Rice is easy to make, light and fluffy, versatile, and will take on the flavor of any seasonings you add. It's a great low carb side dish for so many meals!

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  • 1 1/2 pounds cauliflower head 1 small to medium head
  • 2 tablespoons avocado oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Small handful of fresh herbs such as cilantro, basil, parsley, or scallion, for garnish (optional)


  • Trim the leaves off of the cauliflower head.
  • Rinse the cauliflower under cool running water and pat dry.
  • Use a box grater to shred the cauliflower (the same side you’d use to shred cheese).
  • Heat a large skillet over medium to medium-high heat. Add the oil. Once hot, add the cauliflower and cook until it’s just starting to soften, about 3 minutes, stirring occasionally. Stir in the salt and pepper.
  • Garnish with fresh herbs if desired. Serve warm.



  • Net Carbs: 5g per serving
  • This is the basic method for how to make cauliflower rice, but you can play with the flavor profile! You can also add any seasonings, herbs, or spices you like.
  • To make Cauliflower Rice with garlic butter like in the video, melt 2 tablespoons of salted butter in a small skillet over medium heat. Once melted, add 2 cloves of crushed garlic and cook for 30 seconds, stirring constantly. Drizzle this over the Cauliflower Rice and serve warm.


Calories: 97kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Sodium: 188mg | Potassium: 429mg | Fiber: 2g | Sugar: 2g | Vitamin C: 69.3mg | Calcium: 32mg | Iron: 0.6mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Side Dish
Cuisine: American
Keyword: Cauliflower Rice, Cauliflower Rice Recipe, How to Make Cauliflower Rice

Share it with me on Instagram and leave a comment to let me know your thoughts!

How to Make Cauliflower Rice Pin

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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