The Best Easy Cauliflower Rice with Garlic and Green Onion (Video)
Cauliflower Rice has been trendy for a few years now, and this Easy Cauliflower Rice with Garlic and Green Onion is the one I find myself making over and over. And my favorite cauliflower rice is low-carb, Keto, low-glycemic, gluten-free, dairy-free, Paleo, Whole 30, vegan, and South Beach Diet friendly, so it’s perfect for everyone! Use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you might like to make
The Best Easy Cauliflower Rice with Garlic and Green Onion!
Cauliflower rice has turned into one of those food fads that actually stick around, and a couple of different versions of it have already been posted on this blog. Both of those are delicious, but this recipe for The Best Easy Cauliflower Rice with Garlic and Green Onion is the one I find myself making over and over, and my thoughts about the ingredients and method of making it have changed over the last few years.
After I recently made it three times in a couple of weeks, I wondered if this recipe was too simple to be worth a new cauliflower rice post on the blog. Then I happened to be having dinner with a friend, and when I mentioned cauliflower rice she had never heard of it! So that convinced me that it was my duty to share this easy and amazing cauliflower rice recipe that I’m so mad about.
Of course, if you really want the easiest possible cauliflower rice using this recipe you can buy the bags of fresh riced cauliflower that’s sold at Trader Joe’s, Target, and a few other stores. But stores that sell the pre-riced fresh cauliflower seem to sell out of it early, and I’ve never managed to snag some yet!
But I don’t find chopping the cauliflower in the food processor to be that labor intensive. And when I make my own I like to use 4 cups of riced cauliflower. However the bags contain 3 cups, so in the recipe I’ll tell how to adjust the amounts of other ingredients if you’re using a bag of riced cauliflower. (Some stores also sell frozen cauliflower rice, but I haven’t used that. If anyone tries the frozen cauliflower for this recipe, please let us know how it works!)
If you’re making your own riced cauliflower, start with smallish pieces of cauliflower and buzz it in the food processor until it’s finely chopped. Also prepare 6-8 large cloves of garlic, slicing them in half, and slice a cup of green onions. Heat the olive oil in a large non-stick frying pan over medium-high heat and cook the garlic slices just long enough to “season the oil” with garlic flavor. (This only takes a minute or so; don’t let the garlic burn.)
Remove the garlic and add the cauliflower and season well with salt and fresh ground black pepper. Cook the cauliflower over medium-high heat, stirring often, until it’s just starting to soften and lose the raw flavor, about 3-4 minutes Turn off heat, stir in the green onions, and serve.
I promise, people will devour this, especially if you serve it with some kind of tasty saucy meat or vegetables over the top!
More Recipes Using Cauliflower Rice:
Fried Cauliflower Rice with Shrimp, Sugar Snap Peas, and Red Pepper ~ Kalyn’s Kitchen
Low-Carb Baked Chicken and Cauliflower Rice ~ I Breathe I’m Hungry
Slow Cooker Buffalo Chicken Cauliflower Rice Bowl ~ Kalyn’s Kitchen
Cauliflower Dirty Rice with Andouille Sausage ~ Always Order Dessert
Slow Cooker Cauliflower Rice Greek Chicken Bowl ~ Kalyn’s Kitchen
The Best Easy Cauliflower Rice with Garlic and Green Onions
(Makes 4 servings; recipe created by Kalyn and perfect after numerous times making it.)
Ingredients If You’re Chopping Your Own Cauliflower:
4 heaping cups smallish same-size cauliflower pieces, stems included
2 T olive oil
6-8 large cloves of garlic, peeled and cut in half lengthwise
1 cup sliced green onion
salt and fresh-ground black pepper to taste
Ingredients If You’re Using a 12 Oz. Bag of Riced Cauliflower:
1 bag (12 oz.) riced cauliflower from Trader Joe’s or other store
1 1/2 T olive oil
5-6 cloves garlic, peeled and cut in half lengthwise
3/4 cup sliced green onion
salt and fresh-ground black pepper to taste
Cut the cauliflower, including the stems, into smallish same size pieces until you have 4 generous cups of cauliflower pieces. Using the steel blade, process 2 cups of cauliflower pieces at a time in the food processor, buzzing it in short bursts until it’s finely chopped enough to resemble rice, but slightly larger. (I use my beloved Cuisinart 7 Cup Food Processor for this, which does a great job.) If you’re using a bag of cauliflower, just open the bag!
Peel garlic cloves and slice in half lengthwise. Chop enough green onions for the amount of cauliflower you’re using.
Heat the oil in a non-stick frying pan over medium-high heat until it feels hot when you hold your hand there; then add the garlic cloves and stir-fry until you smell garlic. As soon as you see the tiniest color change in the garlic, IMMEDIATELY remove the garlic and discard. (Don’t let it brown or the garlic will leave a bitter taste.)
Add the cauliflower to the hot pan and season generously with salt and fresh-ground black pepper. Stir fry the cauliflower, turning it over often, until it’s starting to soften and lose the raw taste, about 3-4 minutes. (Taste a little to see if it’s done to your liking; I prefer it still slightly crisp.) Turn off the heat, stir in the green onions, and serve immediately.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cauliflower rice is a great dish for most any low-carb eating plan, including Paleo, Whole 30, and the South Beach Diet!
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.