As I pondered what to call this cauliflower rice, I struggled. Rough life, I know. “My Go-To Cauliflower Rice,” “So-Not-Boring Cauliflower Rice,” and “Everyday Cauliflower Rice” were all contenders, but they just didn’t fully explain this rice. I wanted the name to emphasize that this isn’t like most cauliflower rice recipes. It’s not some pretty white grain look-alike that you put under some chicken and veggies.

It’s honestly…pretty ugly.

But ya know what? Some of my favorite foods are ugly, sloppy, and totally not pretty or “blog worthy”!

Trust me when I say, this cauliflower rice isn’t anything crazy, nor does it have a secret ingredient.

Honestly, the “secret” is simply…time and heat.

So, if cauliflower rice isn’t typically your thing, give this Not Your Momma’s Cauliflower Rice a try just one time. Maybe it will make you a believer.

It’s something I make almost every other day for my husband and I. It’s my go-to side dish for almost any entree I make. It’s easy and cheap, yet healthy and flavorful!

Print Recipe

Not Your Momma's Cauliflower Rice {Paleo, Keto, Whole30}

Cook Time

30 minutes

Servings

servings

Ingredients

• 1 Medium onion diced (about 3/4-1 cup)
• 2 tbsp Avocado oil sub coconut oil or olive oil
• 1-2 tsp Pink salt
• 20-24 oz Frozen cauliflower rice
• 1 tbsp Onion powder
• 2 tsp Garlic powder
• 1 tsp Black pepper
• 1 tbsp Ghee sub butter of choice
• 1 tsp Oregano or thyme optional

Cook Time 30 minutes Servings servings Ingredients 1 Medium onion diced (about 3/4-1 cup) 2 tbsp Avocado oil sub coconut oil or olive oil 1-2 tsp Pink salt 20-24 oz Frozen cauliflower rice 1 tbsp Onion powder 2 tsp Garlic powder 1 tsp Black pepper 1 tbsp Ghee sub butter of choice 1 tsp Oregano or thyme optional

Instructions

1. In a pan over medium heat, saute diced onions, 1 tbsp of oil, and 1/2 tsp of salt for 10 minutes. Stirring every couple of minutes.
2. Once the onions are slightly caramelized and browned around the edges (some will look burnt), add cauliflower rice, onion powder, garlic powder, pepper, and oregano or thyme (if desired).
3. Cover and continue to cook for 10 minutes over medium heat.
4. After the 10 minutes, stir the rice and add the remaining tbsp of oil. The edges of the rice should be starting to brown at this point.
5. Cover once again and cook for another 10 minutes.
6. Add the butter or ghee and 1-1 1/2 tsp of salt.
7. Stir and cook for just 1-2 minutes longer until the butter is melted and incorporated. Serve immediately and enjoy!