You know a food trend is hot, when Trader Joe’s can’t keep it in stock, and its hashtag on social puts #avo-toast to shame. Once considered the ‘second cousin’ to broccoli, I’m talking cauliflower! More specifically, cauliflower rice.

Paleo people love it for its low carb count.  Weight watchers, for its extremely low calories and zero points.  I love it for the variety of ways to cook with it– from pizza crust to stir fries. My kids love it too.

If you’re new to cauliflower rice, you’ll appreciate this easy recipe.  If you can find bagged cauliflower rice, you’re one step ahead. If not, all you need is a food processer or blender. The rest is up to you.

For example, you can add extra veggies (ie: shredded cabbage, beets or kale) along with some grated cheese for a savoury side dish.  Or make it more of a main course, by adding some protein such as poached salmon, shrimp or tempeh.

For extra flavor, I like to add olive oil, salt, pepper and turmeric as its frying in the pan, but any spices will work. Again, it’s really a matter of personal preference.

The recipe here is from the Smitten Kitchen Cookbook, however google ‘cauliflower rice’ and you’ll find a million more ways to use it.  

From the Kitchen: Cauli Rice


1 head of cauliflower, florets separated and coarsely chopped
1 tablespoon (15 ml) of sesame oil
1 yellow onion, diced
1 clove of garlic, chopped
2 cups (170 g) broccoli slaw (with cabbage and carrots)
2 tablespoons (18 g) of sesame seeds
½ cup (50 g) chopped scallions

¼ cup (80 ml) tamari (gluten-free soy sauce)
2 inch (5cm) piece of ginger, finely chopped
1 tablespoon (15 ml) onion powder


Place the cauliflower in a food processor and pulse until rice-like in appearance.  Set aside.
Heat the sesame oil in a large frying pan over medium heat, add the onion, garlic, and broccoli slaw, and saute for 2 minutes.
To make the sauce, combine the ingredients in a small bowl and mix well.
Stir the cauliflower rice into the broccoli slaw mixture, then add the sesame seeds and sauce.
Cook for another 5 minutes then transfer into individual serving bowls and top with the chopped scallions.


If you're not a fan of ginger or garlic, you can leave both out, and use other spices.