Recipe by Brynie Greisman

Cauliflower Rice

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Parve Parve
Medium Medium
6 Servings

No Allergens specified

I’m always looking for new ideas for side dishes that are easy and carb free — this satisfies both criteria. It really looks like rice and yet is totally vegetable-based! It can be made one to two days in advance.


Cauliflower Rice

  • 1 pound (450 grams) frozen cauliflower or Beleaves Frozen Riced Cauliflower

  • 1–2 medium carrots, peeled

  • 1 and 1/2 tablespoons nut oil

  • salt and pepper, to taste (be generous)


Make the Rice


Let the frozen cauliflower florets sit at room temperature for about an hour. They will slightly defrost. Rinse in a colander to remove excess ice. Place in the food processor with the knife attachment, and pulse just until small rice-like pieces form. Remove to a bowl. Do the same with the carrots.


Heat the oil in a large skillet. Add the cauliflower and carrots. Add seasoning (other spices can be added, to your taste). Cook over medium heat for about eight minutes or until tender, stirring occasionally. Add tomato paste and continue cooking for another one to two minutes. Remove from heat and stir in a handful or two of parsley.


Cover skillet and let steam to soften. Taste and adjust seasoning if desired. Serve hot.


I tested this dish with fresh bug-free cauliflower, and it was really good. Texture was even better.


I wanted to keep it simple. You can, however, add a sautéed onion or chopped scallions if you wish. Personalize the dish to your taste and according to your family custom.


Photography: Moishe Wulliger Styling: Renee Muller

Cauliflower Rice

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devorah katz
devorah katz
5 years ago

rice?? not sure why its called rice?
i was so disappointed. it tasted like cauliflower with tom sauce

Chaia Frishman
Chaia Frishman
Reply to  devorah katz
5 years ago

Cauliflower rice is talking about the size of the cauliflower when cooked. It shouldn’t taste like rice though.