Cauliflower Rice


  • 1 large head of cauliflower
  • 2 tablespoons coconut oil
  • 1⁄2 cup fine diced yellow onion
  • 3⁄4 teaspoon sea salt
  • 1⁄2 teaspoon dried parsley
  • 1⁄2 teaspoon garlic powder
  • 1⁄4 teaspoon fresh ground black pepper
  • 1⁄2 cup chicken broth
  • 1-2 tablespoons minced fresh parsley or other fresh herbs of your choice


Cut the cauliflower into florets and place into a food processor. Pulse the florets until they reach a rice-like consistency. Set riced cauliflower aside. Meanwhile, in a large skillet over medium heat, add the coconut oil and onion. Sauté onion until it begins to soften. Then, add the spices and stir well. Continue to cook onion/spice mix another 1-2 minutes until soft and translucent. Add the rice to the seasoned onion and stir well to combine. Continue stirring and sautéing until the rice begins to soften (about 5 minutes). Add the chicken stock and cover the skillet. Allow the rice to steam for about 5 minutes until the stock is absorbed and the rice reaches desired texture. Remove cover, add the minced fresh parsley and fluff.

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