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I believe that this Easy Cauliflower Rice Recipe is the ideal choice for a cauliflower rice side dish, and it’s a dish I love to make repeatedly! The combination of garlic and green onion is what really sets it apart; I personally enjoy it with freshly chopped cauliflower rice, but frozen cauliflower rice works just as well.
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Cauliflower rice has become quite popular, and most carb-conscious individuals have likely given it a try. However, out of all the variations I’ve tested, I consider this Easy Cauliflower Rice Recipe to be the ultimate cauliflower rice for a side dish, which is why I’ve chosen it as my Friday Favorites selection this week. This is the cauliflower rice recipe that I find myself coming back to time and time again!
It’s the infusion of garlic flavor into the oil and the crispness of the green onions that truly elevate this cauliflower rice recipe, and I personally enjoy using a generous amount of green onion! While I do recommend using freshly chopped raw cauliflower or store-bought cauliflower rice, using frozen cauliflower rice is also a viable option if that’s more convenient for you.
If you haven’t been enthusiastic about cauliflower rice in the past, I urge you to give my favorite recipe a try with just four ingredients, along with a pinch of salt and pepper; this easy cauliflower rice recipe transforms it into a fantastic side dish that pairs well with a variety of meals!
What ingredients are required for this recipe?
(This is just a list of ingredients; please scroll down for the complete printable recipe. Alternatively, you can use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe.)
- smallish same-size cauliflower pieces, stems included (or bag of riced cauliflower or frozen cauliflower rice)
- Olive Oil (affiliate link)
- cloves of garlic
- green onion
- salt and fresh-ground black pepper to taste
Why I adore this Easy Cauliflower Rice Recipe:
I find that cauliflower rice can be lackluster if not properly seasoned during the cooking process, do you agree? I believe that infusing the oil with fresh garlic before sautéing the rice, and then incorporating a generous amount of sliced green onion for added crunch and flavor, truly makes this recipe the best way to prepare cauliflower rice!
Is this Easy Cauliflower Rice low in carbs?
This perfect cauliflower rice side dish recipe contains only about 5 net carbs per serving!
What type of cauliflower rice is best for this easy cauliflower rice recipe?
Personally, I don’t find chopping cauliflower in a food processor to be overly labor-intensive, and when I make my own cauliflower rice this way, I like to use 4 cups of riced cauliflower. I genuinely prefer using freshly chopped cauliflower for this recipe. However, there are times when using pre-chopped cauliflower rice or frozen cauliflower rice is necessary, and both options will still yield delicious results when prepared in this manner. Packaged fresh or frozen cauliflower rice typically comes in smaller quantities than the four cups I use; refer to the recipe for the different amounts if you opt for one of these alternatives. You may also need to adjust the cooking time based on the package instructions.
Can you reduce the amount of green onion for this cauliflower rice recipe?
Certainly, you can use less green onion if you prefer. However, it’s the crispy texture of the green onion added just before serving that I believe really enhances the dish, so I recommend using a generous amount of green onion and giving it a try!
Looking for more Cauliflower Rice ideas?
How to Prepare this Easy Cauliflower Rice Recipe:
(This is just a summary of the recipe steps; please scroll down for the complete printable recipe. Alternatively, you can use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe.)
- If you’re making your own riced cauliflower, start with smallish pieces of cauliflower and pulse them in a food processor until finely chopped.
- Prepare 6-8 large cloves of garlic by slicing them in half, and slice a cup of green onions.
- Heat olive oil in a large non-stick frying pan over medium-high heat and briefly cook the garlic slices to infuse the oil with garlic flavor. (This should only take a minute or so; be careful not to let the garlic burn.)
- Remove the garlic and add the cauliflower to the pan, seasoning it well with salt and pepper.
- Sauté the cauliflower over medium-high heat, stirring frequently, until it begins to soften and lose its raw taste, about 3-4 minutes. (Refer to the package instructions for cooking time if using store-bought or frozen cauliflower rice.)
- Turn off the heat, stir in the green onions, and serve.
- I guarantee that this easy cauliflower rice will be a hit, especially when paired with a flavorful saucy meat or vegetable dish!
More Recipes Using Cauliflower Rice:
Ingredients
Ingredients If You’re Chopping Your Own Cauliflower
- 4 heaping cups smallish same-size cauliflower pieces, stems included
- 2 T olive oil
- 8 large cloves of garlic, peeled and cut in half lengthwise if really big
- 1 cup sliced green onion
- salt and fresh-ground black pepper to taste
Ingredients If You’re Using a 12 oz. Bag of Riced Cauliflower or Frozen Cauliflower Rice
- 1 bag (12 oz.) riced cauliflower or frozen cauliflower rice
- 1 1/2 T olive oil
- 5-6 cloves garlic, peeled and cut in half lengthwise
- 3/4 cup sliced green onion
- salt and fresh-ground black pepper to taste
Instructions
- Cut the cauliflower, including the stems, into smallish same size pieces until you have 4 generous cups of cauliflower pieces.
- Using the steel blade, process 2 cups of cauliflower pieces at a time in the food processor, buzzing it in short bursts until it’s finely chopped enough to resemble rice, but slightly larger. I use my beloved Cuisinart 7 Cup Food Processor (affiliate link) for this, which does a great job.
- If you’re using a bag of cauliflower, just open the bag!
- Peel garlic cloves and slice in half lengthwise.
- Chop enough green onions for the amount of cauliflower you’re using.
- Heat the oil in a non-stick frying pan over medium-high heat until it feels hot when you hold your hand there; then add the garlic cloves and stir-fry until you smell garlic.
- As soon as you see the tiniest color change in the garlic, IMMEDIATELY remove the garlic and discard. (Don’t let it brown or the garlic will leave a bitter taste.)
- Add the cauliflower to the hot pan and season generously with salt and fresh-ground black pepper.
- Stir fry the cauliflower, turning it over often, until it’s starting to soften and lose the raw taste, about 3-4 minutes. (Taste a little to see if it’s done to your liking; I prefer it still slightly crisp.)
- (Check the package for cooking time if you’re using purchased cauliflower rice or frozen cauliflower rice.)
- Turn off the heat, stir in the green onions, and serve immediately.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 79Total Fat 5.4gSaturated Fat .8gUnsaturated Fat 4.3gCholesterol 0mgSodium 175mgCarbohydrates 7.6gFiber 2.4gSugar 2.1gProtein 2.3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
