Cauliflower Rice

Cauliflower Rice

Cauliflower is a weekly dish in our household. It’s a healthy alternative as a main dish, but let’s face it, it’s no plate of pasta.

I don’t mind cauliflower. It’s not my favourite vegetable, but it’s so good for you that I find ways to enjoy it. Isn’t that the beauty of cooking? Turning something that isn’t everyone’s favourite into a dinner showpiece?


Cauliflower rice is one of those easy dishes that you can make quickly after a long day at work. The most work and time is literally pulsing and chopping the veggies, which isn’t so bad with a nice glass of wine to help you.

There are two ways you can make the rice, you can use a cheese grater (not too small) or take the florets and pulse them in the food processor. I prefer the latter, because the result is a lot more even, less muscle needed and they don’t look like shredded mozzarella.

The rest of the veggies is up to you, I base my dish on what I have in my fridge/pantry. I usually have carrots, onions, celery and zucchini on the regular therefore, those are my go to veggies in a stir-fry.

When preparing the cauliflower, you’re going to take off all the green leaves and pretty much cut it into small florets. Rinse the florets (I like to add a little baking soda to my water mixture) and pat them dry.

When you have pulsed or grated the cauliflower, one tip is to place the cauliflower rice in a clean dishcloth and ring out any excess water so your dish won’t be soggy.

When cooking the dish, hold off on adding the cauliflower just before you plan to serve it. I noticed that if I make it ahead, and let it sit covered with a lid, the steam just waters it down and it becomes a little soggy. My suggestion, sauté the veggies, let it sit, then add the cauliflower about 7 minutes before dinner is ready.


Cauliflower Rice


  • 1 cauliflower head (cut up into small florets)
  • 1-2 carrots
  • 1 celery stalk
  • 1/2 white onion
  • 1 garlic clove
  • 4-5 asparagus sticks
  • 1 zucchini
  • 1 tablespoon of olive oil
  • 3/4 tablespoon of soy sauce
  • salt and pepper for taste


  1. In a food processor, pulse the cauliflower florets OR grate them using a cheese grater.
  2. Dice all the veggies and set aside (Don’t combine them all just yet)
  3. In a pan, sauté garlic and onions until the onions start to turn translucent.
  4. Add the carrots and celery next.
  5. Add the asparagus and zucchini, add salt and pepper to the veggies.
  6. Saute until the veggies start to soften and are almost ready (5-7 minutes)
  7. Add the cauliflower to the mix and combine the ingredients.
  8. Add the soy sauce to give it some colour and flavour. Cover the pan and allow the heat to steam the cauliflower with the vegetables (approx. 5-7 minutes).
  9. If you need more salt and pepper add until you are happy with the taste.

Serve immediately.


Antonietta xo

Antonietta Ferretti
Antonietta Ferretti

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