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Spring Cauliflower Rice

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  • Prep 4 min
  • Total 10 min
  • Servings 4
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Updated Jul 17, 2017
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  • 1 medium cauliflower
  • 2 tablespoons of olive oil
  • 1/2 cup onion, finely chopped
  • 2 cups mixed vegetables, thawed
  • Salt and pepper to taste


  • 1
    Chop the cauliflower in 4 pieces. Remove the leaves and stem. Keep only the flower.
  • 2
    Add the cauliflower to a food processor and process until it looks like rice. Set aside.
  • 3
    Add the oil to a non-stick pan over medium-low heat. When the oil is beginning to heat up, add the onion and cook until transparent, about 2 minutes. Stir constantly so as not to burn it.
  • 4
    Add the cauliflower and the vegetables. Mix until everything is well combined. Season with salt and pepper to taste. Let cook for 5 minutes and stir constantly.
  • 5
    Serve hot.

Expert Tips

  • tip 1
    You can save the processed cauliflower in plastic freeze bags and freeze until you’re ready to use. Just make sure to thaw it out before using.
  • tip 2
    If the cauliflower is too moist, then sandwich between two pieces of paper towel and apply light pressure to ring out the extra moisture and doesn't end up being sticky when cooked.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This cauliflower rice certainly surprised me! I'd been hearing about it for some time, but I hadn't wanted to prepare it just yet. The truth is that it's very tasty. It's easy to make and since it's prepared so quickly, you can still enjoy the crunch from the vegetables, which gives the dish an extra fresh touch. If you want to make the dish more complete you can add small pieces of leftover chicken. I invite you to give this recipe a try and let me know what you think!
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