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Cauliflower Rice


Cauliflower Rice | My Skinny Sweet Tooth

As Mitch Hegberg once said: “I like rice. It’s great if you’re hungry and want 2,000 of something.”

That’s right, Mitch. I totally get it. As a lover of rice, and the ability to eat 2,000 of something, I’m wanting to healthify the way I do carbs, especially rice. I’m bringing it back to basics and showing you all how I make my own Cauli-rice at home. And you should, too.

In an attempt to lower my carb intake at night (which is when I would normally eat rice), I decided to give the ‘ol cauliflower rice a try. I found a bag at Trader Joe’s (in the frozen section) and gave it a whirl. Dang. Immediate fan right here! The cauliflower takes on any flavor just like rice and has the same texture. This is pure genius, people.

Cauliflower Rice | My Skinny Sweet Tooth

I would buy 3-4 bags at a time and keep them in my freezer for those quick meal nights. I would have it in a potsticker bowl, taco bowl, thai basil beef bowl, etc. Anywhere you’d use rice, replace it with Cauli-rice.

During my last visit to restock my supply, there was ZERO bags to be found. Of course they have fresh, but I like to have it frozen and I never know when I’m going to use it. The sweet girl told me that she wasn’t even sure when they would be getting them back in. WHAT?! The room starting spinning and I stared at her like she had a big head of cauliflower growing out of her face. So sad.

Cauliflower Rice | My Skinny Sweet Tooth

I realized it was now or never; I need to make my own. I bought a head of cauliflower on sale for $1.98 and introduced it to my blender. 1 minute later, I had 8 cups of cauliflower rice ready to be bagged and stored in the freezer. Amazing.

Here are a few ways I’ve used Cauliflower Rice at home. You can find more here, too.


Cauliflower Rice

  • Servings: makes about 8 cups
  • Print

Cauliflower Rice | My Skinny Sweet Tooth


1 head of cauliflower


•Cut the cauliflower into smaller pieces. This makes it easier to pulse.
•Place a few pieces into the blender (or food processor) and pulse until small “rice-like” pieces form.
Continue in batches until all the cauliflower is pulsed.
•In freezer bags, add about 2-2.5 cups of the rice. More or less for desired serving sizes.
•Remove the air, seal, and flatten the bags. (Makes it easier to store and stack in the freezer.)

To use: Add frozen cauliflower to a skillet to heat and cook through. That’s it. Add your favorite flavors, proteins, veggies, etc and enjoy!


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