White rice is fine, but replacing it with cauliflower rice is far more interesting and tasty.  As a bonus, by replacing rice, you won’t be consuming arsenic.

Cauliflower is a cruciferous vegetable — so while it doesn’t quite boast the chlorophyll levels of kale, they’re in the same family. #SpoonHealth

Whether a side dish or a rice-replacement in an entrée, you’re going to fall in love with this low carb, paleo-friendly vegetable that’s chocked full of stuff that’s good for you.

Cauliflower Rice

  • Prep Time:2 minutes
  • Cook Time:8 minutes
  • Total Time:10 minutes
  • Servings:4-6 cups
  • Easy


  • 1 head of cauliflower
  • Step 1

    Wash and pat dry your head of cauliflower. Remove any brown or green surface spots with a knife.

  • Step 2

    Break head of cauliflower into florets. Make your rice by running florets along the large holes of a box grater.

  • Step 3

    Transfer the portion of cauliflower rice you wish to eat into a frying pan, cook over medium heat until the rice becomes slightly aromatic and soft. If you wish to season the “rice,” do so now.

    #SpoonTip: If you cook the cauliflower one serving at a time, the raw “rice” will keep in an airtight container refrigerated for 1 week.