Recipe: Cauliflower Rice

Caulfilower Rice 2

I’ve always been intrigued by the idea of cauliflower rice and decided one day to finally try making some. The only problem was I didn’t have a food processor in which to pulse the cauliflower but I decided to give it a go with my trusty hand blender instead. And it worked!

Cauliflower florets pre-blend

I only had two issues. One – bits of cauliflower flew everywhere when I first tried blending the cauliflower, though I used the lowest setting. You will want to push the blender in a little deeper and go slowly and cautiously on a low setting until you figure out how best to start blending without little bits flying everywhere. Second of all, you will have to stop blending and occasionally stir everything up to make sure you manage to blend all the cauliflower. I still had some bigger pieces left after I finished blending, but by this stage I had gotten tired of blending and decided to leave it in anyway.

Blended cauliflower rice

I sauteed the cauliflower rice with some peas, corn kernels and carrots (out of a frozen mix veggie bag and thawed in a bowl of hot water beforehand) and added some chickpeas with a dash of pepper. The verdict? It was delicious! The ‘rice’ was fluffy and creamy and it didn’t make me miss rice at all. And though I didn’t use much seasoning – just the pepper, it was mighty tasty. The only issue I have is if you go back for seconds and thirds, you will end up with a rather bloated belly after – the consequence of all that cauliflower!

Cauliflower Rice

Cauliflower Rice:


One head of cauliflower, chopped roughly into small florets (discard stalk)
One cup of frozen vegetable mix, thawed (I used carrots, peas and corn)
One can of chickpeas
Fresh cracked black pepper for seasoning


Pulse cauliflower in a food processor until it reaches the size and consistency of rice. If using a hand blender, place cauliflower florets into a large bowl and blend, stopping occasionally to stir the cauliflower.

Heat canola or olive oil in a saucepan. Add cauliflower rice and saute on medium to high heat for about five minutes or until cauliflower is tender. Add vegetable mix and chickpeas. Saute for another couple of minutes before removing from heat.

Distribute onto serving plates and flavor well with cracked black pepper. Serve and enjoy!


Leave a Reply

Your email address will not be published. Required fields are marked *

Post Navigation