You don’t need a food processor or any other fancy equipment to make cauliflower rice. Today, I’m going to show you how to use a cheese grater to achieve cauliflower rice perfection.
Riced Cauliflower with No Food Processor
If you use cauliflower rice frequently, making your own can be super helpful and more cost-effective than buying it pre-packaged.
While a food processor is the quickest route, you don’t need one to make perfect cauliflower rice. You can achieve fine “grains” of cauliflower rice with a cheese grater.
Cauliflower Rice Benefits
The most valued benefit of cauliflower rice is its ability to take on the texture of cooked rice for as little as 35 calories and 4 grams of net carbs per cup. Plus, you can use it to recreate your favorite rice recipes as low-carb versions without sacrificing flavor or texture.
How to Make Cauliflower Rice with a Cheese Grater
Here’s how to make cauliflower rice with a cheese grater, along with a visual you’ll find in the recipe card:
- Rinse.
Rinse the cauliflower with water. - Cut.
Cut the head of cauliflower in half and use a chef’s knife to remove the steam and leaves. Cut each half into larger wedges. - Grate.
Run each wedge of cauliflower over the side of the grater with medium-sized holes.
How Much Cauliflower Rice Does it Make?
Typically, one medium-sized head of cauliflower will make up to 4 to 6 cups of cauliflower rice. Depending on how you plan to serve it, this is enough for 1 to 2 recipes. You can make it ahead, pack it into an airtight container or zip bag, and refrigerate for up to 3 days.
Serving Cauliflower Rice
Now that you have a fresh batch of cauliflower rice, you can make one of these incredible recipes: roasted cauliflower rice, shrimp fried cauliflower rice, chicken & sausage jambalaya, Spanish cauliflower rice, or chicken Teriyaki (swap regular rice for steamed cauliflower rice).
How to Make Cauliflower Rice With a Cheese Grater
Watch how it’s made:
Ingredients
- 1 head cauliflower
Instructions
- Wash the cauliflower and remove the outer leaves. If you find any black spots, remove them with a paring knife.
- Cut the cauliflower in half (vertically), and use a chef’s knife to remove the core and leaves.
- Cut each half into larger pieces.
- Using the edge of the cheese grater with large holes, run each wedge of cauliflower over the cerated edges. Repeat with the remaining cauliflower pieces.
- If not cooking immediately, refrigerate the cauliflower rice in an airtight container for up to 3 days.
The recommendations below may include affiliate links.
Leave a Reply