Vegan Classic Cauliflower Rice

Total time20 min

Prep time10 min

Cook time10 min

Cauliflower does all the heavy lifting here, pulsed into fine, rice-like grains and pan-seared in olive oil with plenty of garlic until the edges turn lightly golden. It's a low-carb, plant-based stand-in for rice that still delivers real texture — tender but distinct, never mushy or pasty. A quick press with a towel before cooking is the trick that keeps everything from steaming instead of browning, so you get those crisp, savory edges every time. Finished with a scatter of fresh parsley, it's a fast side that works under stir-fries, curries, or roasted vegetables. This one's an easy, satisfying staple for a vegan kitchen, ready in well under 15 minutes.

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Ingredients

4 servings

1 medium head cauliflower (about 2 lb), cut into florets
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2 tbsp olive oil
3 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into pieces roughly the size of rice grains, about 8–10 short pulses. Alternatively, grate the florets on the large holes of a box grater. Avoid over-processing — the pieces should be distinct, not a paste.
2
Spread the riced cauliflower on a clean kitchen towel or several layers of paper towels and press firmly to absorb excess moisture.

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