Cauliflower Rice Recipe

Preheat and prepare equipment

Preheat oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper or a silicone mat. Alternatively, heat a large nonstick or cast-iron skillet over medium-high heat if you prefer stovetop roasting.

Rice the cauliflower

Working in batches, pulse the cauliflower florets in a food processor 6–10 times until pieces are the size and texture of grains of rice. Avoid overprocessing into a puree. If you don't have a food processor, finely chop the florets with a chef's knife or grate them on the large holes of a box grater.

Remove excess moisture (optional but recommended)

Place the riced cauliflower in a clean kitchen towel or several layers of paper towels and squeeze gently to remove excess moisture. This helps achieve better roasting and prevents sogginess.

Toss with oil and seasoning

Transfer the riced cauliflower to a large bowl. Add 2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Toss until the rice is evenly coated.

Spread and roast

Spread the seasoned cauliflower rice in an even, thin layer on the prepared baking sheet, leaving some space so steam can escape. Roast in the preheated oven for 12–18 minutes, stirring and flipping the rice with a spatula at the 8–10 minute mark to promote even browning. Roast until the cauliflower is tender and has light golden-brown edges.

Stovetop alternative

If using a skillet, heat the skillet over medium-high heat, add 1–2 teaspoons additional oil if needed, then add the riced cauliflower in an even layer. Cook without stirring for 2–3 minutes to develop color, then stir and continue cooking for another 4–6 minutes until tender and lightly browned.

Finish and serve

Remove the roasted cauliflower rice from the oven or skillet. Taste and adjust seasoning with additional salt and pepper if needed. If using, stir in 1 tablespoon fresh lemon juice and sprinkle with 2 tablespoons chopped fresh parsley. Serve hot.