Cauliflower Rice

Cauliflower Rice

Adding to the list of your choice for a heart-healthy recipe is the “Cauliflower Rice,” which comes in high fiber and low carb diet. It’s a perfect alternative for the white rice because it fills your stomach without leaving you feeling heavy.

Get ready to dive into the healthy and delicious recipe!

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes


  • A large head of cauliflower, divided into per inch of its florets
  • Kosher salt
  • Juice extract of a half of lemon
  • 3-tablespoon of olive oil
  • 2-tablespoon of thinly minced fresh parsley leaves
  • One medium-sized of finely diced onion


  1. Trim the florets of your cauliflower.
  2. Cut the stem away, as much as possible.
  3. Break up the cauliflower florets in three batches using a food processor.
  4. Press or push the pulse until it becomes a couscous or mush mixture.
  5. Over medium-high heat, reheat the 3-tablespoon of cooking oil in a large skillet.
  6. At the flash of the pan with hot oil, stir the finely diced onion until it coats and becomes golden brown and tender for about 8 minutes.
  7. Add the mashed cauliflower florets.
  8. Stir to blend.
  9. Sprinkle a teaspoon of kosher salt.
  10. Continue cooking by frequently stirring for about 3-5 minutes.
  11. Remove the skillet with the cooked, softened cauliflower from the heat.
  12. Spoon out the cooked couscous cauliflower.
  13. Place it on a large serving bowl or plate.
  14. Garnish the top with finely chopped fresh parsley leaves.
  15. Splat the lemon juice on the recipe.
  16. Season it with salt.

There you go! You are ready to eat your “Cauliflower Rice.” It is best when it is warm.

Nicolas Desjardins

Main cooker and writer of the Fominy website. I build websites and blogs for more than 15 years and it's always a pleasure to share articles and recipes with our visitors.

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