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Homemade Cauliflower Rice

Cauliflower rice is a meal prep must-have! It is something that I always have prepared and stocked in my refrigerator so it’s ready to go when dinner time rolls around. In my experience, cauliflower remains fresh for up to 2 weeks, making it a perfectly meal-prepable vegetable.

Cauliflower is such a versatile vegetable. Because of its consistency, it’s a nice, low-calorie substitute for several carbohydrate sources such as rice or couscous. Instead of your chicken and vegetables over rice, try it on a bed of cauliflower rice. It tastes good with any sort of protein and vegetables.

The benefits of cauliflower rice include increased volume, lower calories, less carbohydrates, and of course receiving the multitude of nutrients that this coniferous vegetable is composed of. 1 cup of cauliflower rice yield 25 calories while 1 cup of cooked rice yields around 225 calories.

What You’ll Need:

  • 1 head of cauliflower

Optional Spices:

  • 2 cloves fresh garlic

  • Ground black pepper

  • Himalayan pink salt

  • Chives

  • Parsley

How to Prepare:

  1. Thoroughly wash cauliflower.

  2. Chop cauliflower into small florets.

  3. Please ⅓ -½ of the cauliflower into a blender or food processor. Blend until no large chunks remain. Repeat.

  4. Store in the fridge for up to 2 weeks.

Total Time Required: 10 minutes

Servings Size: 1 cup (100g)

Number of Servings: 8

Calories: 25

Protein: 2g

Carbohydrates: 5.3g

Fat: 0.1g

*Macronutrients and calories will differ slightly depending on brands of ingredients used.



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