The AIP Cauliflower Rice (Whole30, Paleo, Vegan) recipe is transformed by the addition of the cilantro, shallots, salt and garlic powder. This is a really simple cauliflower rice recipe that I use when I want something simple but satisfying. Using frozen cauliflower rice cuts down your time so that this dish can be on the table in 15 minutes!
Frozen Cauliflower Rice
I actually prefer frozen cauliflower rice to homemade cauliflower rice. When the cauliflower is frozen. I find that it keeps is rice like shape better than when it’s fresh. For me, fresh rice always seems to turn to mush.
You can actually rice your cauliflower in advance and keep it in the freezer to pull out when you’re ready to use. This is actually a really cost effective way to have cauliflower rice without paying the additional expense of store bought.
How to Make Cauliflower Rice
Add oil to a large sauté pan.
Next add the shallots and cook in the pan over high heat. Cook the shallots until translucent, about 3-5 minutes.
Next add the cauliflower rice to the pan and cook until heated through, about 5 minutes.
Remove the pan from the heat. Then add the salt, garlic powder and cilantro to the pan then stir to combine.
Tips for Making the Best AIP Cauliflower Rice (Whole30, Paleo, Vegan)
- This recipe uses prepackaged cauliflower rice however you can make cauliflower rice by using a high-speed blender or food processor. I find that it’s best to do it in small batches so you don’t end up with part cauliflower mash and part cauliflower rice.
- This recipe goes really well with my Baked Italian Meatballs. In fact, I have an AIP Meal Prep recipe that features both dishes.
- If you like really quick recipes, check out my 30 Minute Meals ecookbook. It contains enough meals to cook something different, every night of the week for 6 months! Every meal is AIP and can be ready in 30 minutes. You can download it here.
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AIP Cauliflower Rice (Whole30, Paleo, Vegan)
Ingredients
- 2 tablespoons Extra Virgin Olive Oil (Avocado Oil is a good alternative)
- 2 Shallots, diced
- 2 bags Frozen Cauliflower Rice (about 5 cups)
- 1/2 teaspoon Salt
- 1/2 teaspoon Garlic Powder
- 1/4 cup Cilantro, chopped (Dill or Parsley is a good alternative as well)
Instructions
- Add oil to a large sauté pan.
- Next add the shallots and cook in the pan over high heat. Cook the shallots until translucent, about 3-5 minutes.
- Next add the cauliflower rice to the pan and cook until heated through, about 5 minutes.
- Remove the pan from the heat. Add the salt, garlic powder and cilantro to the pan then stir to combine.
Notes
- This recipe uses prepackaged cauliflower rice however you can make cauliflower rice by using a high-speed blender or food processor. I find that it’s best to do it in small batches so you don’t end up with part cauliflower mash and part cauliflower rice.
- This recipe goes really well with my Baked Italian Meatballs. In fact, I have an AIP Meal Prep recipe that features both dishes.
- If you like really quick recipes, check out my 30 Minute Meals ecookbook. It contains enough meals to cook something different, every night of the week for 6 months! Every meal is AIP and can be ready in 30 minutes. You can download it here.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
Cauliflower never tasted so good!