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Steamed Cauliflower Rice

Course Side Dish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 0
Author Russ Crandall


  • 1 head cauliflower (cut into large chunks)
  • 1 tbsp ghee (or expeller-pressed coconut oil)
  • 1 tbsp water
  • sea salt (to taste)


  • In batches, pulse the chopped cauliflower in a food processor until it is the consistency of rice or couscous, about 10 to 15 pulses.
  • In a large skillet over medium heat, warm the ghee for 1 minute, then stir in the cauliflower. Sauté until sizzling, then add the water, cover, reduce the heat to low, and simmer until softened, 4 to 6 minutes. Season with salt to taste and either serve or let cool for use in other dishes.


Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg