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Season: Spring 

Cauliflower Rice Recipe

Serves 4


*1 head cauliflower
*1 tablespoon rapeseed oil
*1 medium onion, diced
Coarse salt and coarsely-ground black pepper to taste
*Spices, herbs, and/or vegetables of your choice


Wash, remove core and leaves, trim, and coarsely chop the cauliflower. Also make sure there are no brown or black spots on it. If so, remove with a paring knife. Chop the fresh cauliflower into small florets or pieces small enough to fit into the food processor. Make sure that the cauliflower pieces are completely dried before using.

In a large frying pan over medium heat, heat rapeseed oil. Add onion and sauté approximately 10 minutes or until soft. If adding other diced vegetables, add with the onions.

Meanwhile, place cauliflower pieces in a food processor and process (pulse) until the cauliflower is small and has the texture of rice. Place florets in bowl of food processor in batches. Process until evenly chopped but not completely pulverized. Don’t over process, as the cauliflower can get mushy – you want a rough chop.

Raise the heat to medium-high. Add the prepared cauliflower to the cooked onions in the frying pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside (similar to “al dente” pasta). Season with salt and pepper to taste.

Remove from heat and serve.

*available from Hampshire Farmers’ Markets

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