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Cauliflower Rice

Well, here it is... the post many of you have been waiting for. You have seen my pictures of cauliflower rice on my personal social media for a long time and so many have asked for the recipe. I just finally was able to write it all down with steps and photos so you can really see what I am doing.... I hope.

My hubs and I will do a low - carb cleanse from time to time to reset after the holidays, our Alaskan cruise (we took with his family in May 2014) and right now, actually. When I make the cauliflower rice, we really don't miss having brown rice or brown rice pasta with dinner. We do however enjoy the Red Lentil Pasta because it is incredibly high in protein and fiber.

You could also just buy cauliflower rice at the store that is pre-made.



1 head of cauliflower (about 3 cups riced)

1 1/2 cups yellow onions

2 TB Extra Virgin Olive Oil

2-5 cloves of garlic (remember we love garlic)


1/2 cup sliced green onions

1/3 cup sliced almonds

1/2 cup crumbled feta (optional)*

*leave out feta to make vegan and whole30 compliant


Wash your head of cauliflower and then cut off the stem. Cut your head of cauliflower into quarters or smaller pieces like the photo below. Place a quarter or so of it into your vita mix (or blender) and using the tamper or blender wand, push the cauliflower down towards the blender while it's on a low speed. You do not need a high speed otherwise it will turn to mush.

Repeat with the rest of the cauliflower until it is all riced, and set aside in a bowl.

In a large skillet, pour the olive oil and turn on the stove to medium high. Put the diced onions in the skillet and sautee until they are transparent. Add the garlic and stir.

Add the riced cauliflower and stir on medium heat for 3-4 minutes. Throw in some salt and pepper to taste and consider the base part of the recipe, done!

Here is where the fun part starts....

Put your sliced green onions (I find it easiest to use scissors to chop green onions) and slivered almonds into the cauliflower rice and stir. Once well combined, add in the feta and serve.

This rice is great hot or cold. It's wonderful reheated in the skillet the next day, and you can season it however you like. Tonight we used dill, salt, pepper and feta instead of green onions and almonds!

You could really add what you like to it, make it your own and be creative! It's so delicious you won't miss regular rice at all!

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About Me

Hey! Welcome to Krysten's Kitchen... I guess I can say, "my kitchen." I am all about creating delicious recipes that are made with yummy, real ingredientsI love recreating old family favorites, sweets and everything in between. You'll find a touch of Disney, lots of amazing products and laughter along the way. I launched Krysten's Kitchen with the mission to share my years of research on healthy alternatives to everyday foods that most people can no longer eat due to dietary restrictions, food allergies or special eating lifestyles. 


In 2018, I received the Rising Star Award at ShiftCon & in May 2019 I lobbied on Capitol Hill with the Organic Trade Association and in October 2019 I received the Best Healthy Recipes Blogger at ShiftCon. You can learn more about me, my family and my story, here.

Welcome to Krysten's Kitchen. I hope you'll stay and eat awhile.

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