- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 90 kcal
Quick summary
“Cauliflower rice with rosemary is a light, low-carb, and fiber-rich alternative to replace traditional rice in meals. Fresh rosemary sautéed in olive oil flavors the vegetable clumps, keeping them tender and fragrant.”
What you need to know
- Pulsing the raw cauliflower in quick bursts achieves a texture identical to long-grain rice without crushing it.
- Quick cooking with only half a cup of water keeps the grains al dente without releasing too much moisture.
- Fresh chopped rosemary infuses woody herbal notes that harmonize with the mild flavor of the vegetable.
Ingredients
Main
- 1 medium head of cauliflower
- 1 small chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- Salt to taste
- Black pepper to taste
- 1/2 cup water
Instructions
Principal
- Wash the cauliflower well and cut it into small pieces.
- In the blender, add the cauliflower and pulse until you get a texture similar to rice.
- Em uma panela, aqueça o azeite e refogue a cebola até ficar transparente.
- Add the garlic and sauté quickly so as not to burn.
- Add the crushed cauliflower to the pot and stir well.
- Add the water, rosemary, salt, and pepper to taste.
- Cook over low heat, stirring occasionally, for about 10 to 15 minutes.
- When the cauliflower is tender and the water has evaporated, turn off the heat.
- Serve hot, decorated with a little more rosemary if desired.
Chef's tips
- Thoroughly dry the cauliflower florets after washing so the batter doesn't turn into a wet paste when blending.
- Use the pulse function of the blender or food processor in small portions to obtain homogeneous grains.
- Do not cover the pan completely during cooking so that the steam evaporates and the rice stays loose.
Variations
- Add toasted chopped cashews or sliced almonds at the end of cooking to give a crunchy contrast.
- Add finely sliced leek along with the onion in the initial sauté to enrich the aromatic base.
- Mix two tablespoons of finely grated parmesan cheese right after turning off the heat for a creamy risotto-style version.
Substitutions
- Cauliflower can be combined with crushed broccoli in the same proportion for a nutritious bicolor version.
- Fresh chopped rosemary can be substituted with fresh thyme leaves or Sicilian lemon zest.
- Olive oil can be replaced with clarified ghee butter or virgin coconut oil.
How to store
Store the cauliflower rice in an airtight container lined with paper towels in the refrigerator for up to 3 days. Reheat quickly in a dry skillet over high heat for 2 minutes to restore texture and eliminate condensed moisture.
Can it be frozen?
It is not recommended to freeze ready-made cauliflower rice with seasonings, as the vegetable releases water and becomes mushy when defrosting. If you want to stock up, freeze the shredded cauliflower still raw in airtight bags for up to 2 months.
What to serve with
It is the perfect low carb side dish to accompany grilled chicken fillets, herb-crusted baked salmon, or red meat medallions. It also works very well accompanied by mushrooms sauteed in garlic.
Frequently asked questions
Do I really need to put the half cup of water in the stir-fry?
The water helps in steaming the cauliflower; if it is very fresh, you can reduce it to 3 tablespoons.
How to crush cauliflower without it turning into puree?
Process the dry florets using the pulse button in small batches for only 3 to 5 seconds at a time.
Can I use cauliflower stalks in the rice?
Yes, peel the outermost fibrous part of the stalks, cut into small pieces, and grind together with the florets.
Does cauliflower rice have a strong sulfur smell?
No, sautéing over an open flame with olive oil, garlic, onion, and rosemary dissipates volatile compounds and leaves a mild aroma.
