Asian Cauliflower Rice (Grain-free and Paleo-Friendly)
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.
Serves: 4
  • 1 head of cauliflower
  • 2-4 tablespoons butter, ghee, coconut oil, or oil/fat of choice
  • Tamari (soy sauce without wheat) or Coconut Aminos
  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.
Recipe by The Nourishing Gourmet at