Easy and Quick Selfmade Keto Low Carb Cauliflower Rice Mobile Featured Image
Yields4 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins
Ingredients:
 1 cauliflower
 3 ½ tbsp butter (1.8 oz/50g)
 4 tbsp hot water
 2 tsp chicken bouillon
 (optional) salt & pepper to taste
1

Remove the leaves and cut off the stem of your cauliflower.

Remove the florets from the cauliflower and cut large florets into smaller pieces.

Add the florets to a food processor for approx. 10-15 seconds or until your cauliflower pieces have the size of rice grains and no big chunks are left.

☝︎ Depending on the size of your cauliflower head, you shouldn't add the whole batch to your food processor at once.

Instead, add the florets in 2-3 batches as this will yield a more consistent cauliflower "rice" and prevent chunks.

☝︎ If you don't have a food processor, you can also use a box grater to make your cauliflower rice.
 

2

Melt the butter in a large frying pan.
 

3

Dissolve the chicken bouillon in some boiling water and add it to the melted butter.
 

4

Mix the butter and chicken bouillon before adding the raw cauliflower rice to the pan.

Fry the cauliflower rice for about 5-7 minutes at medium heat while stirring constantly.

☝︎ If your head of cauliflower was very small or if you're preparing fewer servings, the cooking time will be about 3-4 minutes.

☝︎ The cooked cauliflower rice should have a very similar consistency to normal rice: tender, but still firm to the bite.
 

5

Serve the keto cauliflower rice with a main dish of your choice.
 

Storage:
6

Add the cooked cauliflower rice to an air-tight container and store it in your fridge, where it will keep for up to 3-4 days.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 128
% Daily Value *
Total Fat 10.8g17%
Total Carbohydrate 3.7g2%
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients:
 1 cauliflower
 3 ½ tbsp butter (1.8 oz/50g)
 4 tbsp hot water
 2 tsp chicken bouillon
 (optional) salt & pepper to taste

Directions

1

Remove the leaves and cut off the stem of your cauliflower.

Remove the florets from the cauliflower and cut large florets into smaller pieces.

Add the florets to a food processor for approx. 10-15 seconds or until your cauliflower pieces have the size of rice grains and no big chunks are left.

☝︎ Depending on the size of your cauliflower head, you shouldn't add the whole batch to your food processor at once.

Instead, add the florets in 2-3 batches as this will yield a more consistent cauliflower "rice" and prevent chunks.

☝︎ If you don't have a food processor, you can also use a box grater to make your cauliflower rice.
 

2

Melt the butter in a large frying pan.
 

3

Dissolve the chicken bouillon in some boiling water and add it to the melted butter.
 

4

Mix the butter and chicken bouillon before adding the raw cauliflower rice to the pan.

Fry the cauliflower rice for about 5-7 minutes at medium heat while stirring constantly.

☝︎ If your head of cauliflower was very small or if you're preparing fewer servings, the cooking time will be about 3-4 minutes.

☝︎ The cooked cauliflower rice should have a very similar consistency to normal rice: tender, but still firm to the bite.
 

5

Serve the keto cauliflower rice with a main dish of your choice.
 

Storage:
6

Add the cooked cauliflower rice to an air-tight container and store it in your fridge, where it will keep for up to 3-4 days.

The BEST Keto Cauliflower Rice