Asian Cauliflower Rice (Grain-free and Paleo-Friendly)

Tender and sweet cauliflower is gently cooked in butter or coconut oil, and then tossed with tamari or coconut aminos for a simple, yet delicious dish that mimics one of our favorite foods – rice. (Related: find out why we started to eat white rice, instead of brown here).

Cauliflower faux rice is very yummy and even if it isn’t exactly like rice, we really enjoy it. It’s become pretty popular in the low-carb or paleo crowd because it is just delicious. As a family who isn’t grain-free, we just like to eat it because it tastes good and is a great way to prepare cauliflower.

Of course, you can make this much more complicated then this simple version (adjust your favorite dirty rice or fried rice using cauliflower rice for example!), but simple is delicious as well.

As half of our family is gluten-free, we always use tamari in place of regular soy sauce, which is basically soy sauce made without the wheat. It has a very deep wonderful flavor that we love. We have been buying this brand, found at my affiliate partner, good old Amazon.  But I understand that some people are allergic to soy, or would just rather not have any soy (we eat limited soy in traditional, fermented form). If that is you, you could consider coconut aminos, which is made with aged coconut nectar and mineral-rich sea salt. I find that it tastes a little like a teriyaki sauce as it has a sweeter taste than tamari. (I can find this at my local health food store, and it’s also available at my partner, Amazon).

Asian Cauliflower Rice (Grain-free and Paleo-Friendly)
 
Author:
Serves: 4
Prep time:
Cook time:
Total time:
 
Tender and sweet cauliflower is gently cooked in butter or coconut oil, and then tossed with Tamari or Coconut Aminos for a simple, yet delicious dish that mimics one of our favorite foods – rice.
Ingredients
  • 1 head of cauliflower
  • 2-4 tablespoons butter, ghee, coconut oil, or oil/fat of choice
  • Tamari (soy sauce without wheat) or Coconut Aminos
Instructions
  1. Wash cauliflower and pull of any leaves and remove the core with a sharp knife. Cut it into florets.
  2. Using a food processor with a medium grater, process the cauliflower through. OR, you can process using the S blade, and pulse it until it is chopped into rice sized pieces (approx.). I prefer the grated cauliflower texture, however.
  3. In a large saucepan, heat 2 tablespoons of fat of choice over medium to medium-high heat. Add half the cauliflower, and gently sauté until the cauliflower is tender, but not mushy. I don’t salt it while it is cooking, as it would make the cauliflower release moisture, which would steam, rather than sauté the cauliflower. It generally takes me 5-6 minutes for each batch.
  4. Once the first half is cooked, repeat with the second half while keeping the first batch warm. Season with a little extra butter and tamari or coconut aminos and serve right away. I find that as this cools you taste the cauliflower more, but when it is hot, you taste the butter and tamari more.

 

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Comments

  1. Sharon says

    Okay, probably pretty obvious to most people, but I appreciate the tip about not salting while cooking as it would release moisture and result in steamed cauliflower. I have made cauliflower rice on several occasions and it is usual mushy, but I just thought that was how it was supposed to be. I feel encouraged to try it again! ~Sharon

    • KimiHarris says

      Sharon,

      It does make a difference! Also, that is why I cook it in two batches. It would all fit in a large pan, but by doing two batches, it helps pan-fry it, instead of steam it, as well. 🙂

  2. says

    Do you mind sharing what store you find coconut aminos at (in the Portland area). I checked at the People’s Coop a month or so ago and they said they don’t stick it. Thanks for the recipe! Seems like a fun one to experiment with.

  3. Andrea says

    If I have the oven going I’ve been known to dump the grated cauliflower on a half sheet pan that is well lubed with bacon grease, stir it around to get the grease onto the cauliflower, and stick it in the oven to roast as I would larger florets. That tastes more like fried rice.

  4. Cheryl says

    I do not cut out and discard the core. It is very nutritious. I just grate it on a box grater and include it in the dish. I do the same with cabbage cores when making sauerkraut. Waste not want not.

  5. says

    We tried this yesterday for the first time. What a hit! Due to heating issues the neighbors came over to
    dinner and I served this. They asked what it was, and since they don’t like veggies, I said, Faux Rice. They
    ate it and liked it, and then asked again what it was. I explained and they were shocked! They even wanted
    the recipe!!

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