How to Make Cauliflower Rice

Cauliflower rice is a mainstay in my Sunday Meal Prep  It's easy to prep, will last all week, is versatile, and full of fit and beautifying nutrients. The only downside is its odor from the very nutrient that provides us so much radiance, sulfur. C'est la vie. Beauty is pain. 

I make a big batch of it and scoop out when I need it, mainly for dinners.  If I do include in a lunch I make sure it is paired with a strong scented dish like a chili or asian stir fry to not offend my co workers. I also will sprinkle lemon juice to the rice when I store which is a natural preservative, gives a nice boost of color and helps somehwhat with the odor. 

So while this may not be first date menu material, it definitely deserves a place in your weekly trying to look fine as hell menu. 


Food processor

Chef's knife

Cutting board

Ingredients: (Serves a single person for the week)

(1) Head of cauliflower 


1. Roughly chop up cauliflower into silver dollar sized pieces.

2. Fill up bowl of food processor half way. You don't want to fill the bowl as the florets on top won't process into rice.

3. Pulse until you have rice consistency. Do NOT just turn on and twirl away. You will end up with a liquidy paste of cauliflower. Not so tasty.

3. Empty bowl and continue doing with the rest of the cauliflower.

4. Finish off with a squeeze of lemon to brighten, preserve and also cut some of the sulfur odor. 

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