Cauliflower Rice

By Dr Ernst
March 17, 2022


  • 1 large head cauliflower
  • Himalayan Salt
  • Cracked Black Pepper


  • Using a food processor with a “cheese grater blade” cut the cauliflower into small pieces then process into “rice” shavings. You can also use a box grader and manually grate the cauliflower pieces into “rice” shavings.
  • Heat a large skillet with avocado oil on high heat. Transfer the riced cauliflower into the pan cooking until the pieces become tender (5-8 min)
  • Stir occasionally adding Salt/Pepper until the pieces begin to brown.
  • Keep on high heat, stirring ever 2-3 minutes until the rice pieces begin to brown through.
  • Transfer to a bowl and serve as you would rice and use for any receipt that calls for rice.
  • Leftovers can be stored in the refrigerator for 4-5 days or frozen for future use.
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