Cauliflower Rice… But Better

One of my (many) pet peeves with the autoimmune protocol and previously the ketogenic diet is that So Many Bloggers have decided the best way to make low carb rice is to take an entire head of cauliflower, cut it into pieces, and then run it through a food processor.

Why? Who has the time? What person in the throes of an autoimmune flare up is going to take all those steps? Not me, that’s for sure. Not when cauliflower rice comes frozen. In a bag. Already riced. AND the bag is easy to pop in the microwave.

As A Poor, buying fresh cauliflower is a risk. I could forget about it or not have the energy to process it until it’s gone bad. And that’s food waste and then guilt and a smattering of shame for the trouble. Frozen has a longer shelf life, and there’s less processing time. If prepped exactly as instructed, the end result is serviceable rice. Put it under a curry. Set it beside some salmon. It’s edible.

But, to me, it’s too moist. The moisture was distracting. So, once I felt better in my body, I decided to fix that.

Sautéing and caramelizing the cauliflower rice just a bit gets rid of the moisture. And sautéing gives time to add flavor. There’s a basic recipe here but feel free to toy around with different sautéing fats. Use different powdered seasonings or salt blends. Use fresh onion and garlic. Go wild!

If you give this a go, let me know how you like it.

Better Cauliflower Rice

Slightly easier process for cauliflower rice with higher quality results.
Prep Time 9 minutes
Cook Time 7 minutes
Course Side Dish
Servings 4 people


  • microwave
  • skillet
  • spatula


  • 24 ounces frozen riced cauliflower be sure it is "steam in bag"
  • olive oil enough to cover the bottom of the skillet you will use
  • onion powder to taste
  • garlic powder to taste
  • smoked sea salt to taste


  • Microwave the bagged rice according to the instructions on the bag.
  • While the caulirice is in the microwave, begin to heat the skillet over medium high heat.
  • Pour enough olive oil into the skillet to cover the bottom of the skillet.
  • Separate out the amount you will eat immediately and store the rest in an airtight container in the fridge.
  • Once the oil is heated, add the caulirice.
  • Add the onion powder, garlic powder, and smoked sea salt.
  • Use the spatula to mix the seasonings in well and pat the caulirice into as much of a single layer as possible.
  • Allow the caulirice to sautee and dry off the moisture.
  • Let the caulirice cook until it begins to caramelize.
  • Once it is lightly browned, remove the skillet from the heat and serve.

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