This is a basic cauliflower rice recipe to be enjoyed alone or as a side dish, replacing traditional rice for a low carb, paleo friendly option. This is delicious on its own or with your favorite spices. Top with protein, sauteed vegetables, or fish.

In addition to being low in carbohydrates, cauliflower has numerous nutritional benefits. It’s rich in vitamins C, K, B6, folate, potassium and manganese, it is an excellent source of fiber, and it contains protein, niacin, magnesium and phosphorus.  Cauliflower is also a member of the cruciferous family of vegetables, a group of vegetables that contain glucosinolates, or sulfur containing compounds that support detoxification.

  • 1 head of organic cauliflower, or pre-riced (fresh or frozen)
  • 2 Tbsp oil of your choice (olive, grape seed or coconut oil)
  • 1/2 tsp pink salt


To rice cauliflower, wash and break away florets, cutting off leaves and stems. Using food processor, pulse in batches until cauliflower resembles rice or couscous. In a medium skillet heat the oil. Add riced cauliflower and cook over medium heat until tender, about 5 minutes. Toss in pink salt and serve warm.