Cauliflower Rice

Serving 2 people

30 min


  • black pepper 1/2 teaspoon black pepper
  • carrot 1 carrot, peeled and finely chopped
  • cauliflower 1 large head cauliflower, cut into florets
  • chicken broth 1/2 cup chicken broth
  • cilantro 1 tablespoon minced cilantro
  • clarified butter 3 tablespoons ghee or clarified butter
  • garlic 2 cloves garlic, minced
  • onion 1/2 onion, finely chopped
  • salt 1/2 teaspoon salt
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How to make it

  1. To rice the cauliflower, place half of the florets in a food processor and pulse into a rice-like consistency, 15 to 20 pulses. (Dont over-crowd the cauliflower in the food processor, and dont over-pulse or the florets will get mushy.) Repeat to rice the remaining florets.In a large skillet, melt the ghee over medium heat and swirl to coat the bottom of the pan. When the ghee is hot, add the onion and carrot and cook, stirring, until the onion is translucent, 2 to 3 minutes. Stir in the garlic and cook until the garlic is aromatic, about 1 minute.
  2. Add the riced cauliflower to the skillet and mix thoroughly with the rest of the vegetables.
  3. Add the chicken broth, cover the pan with a lid, and steam until youve arrived at a rice-like consistency, 10 to 12 minutes. (The cauliflower should be tender, but not mushy or wet.)
  4. Remove the pan from the heat and mix in the chopped cilantro. Adjust the seasoning with salt and pepper.