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Cauliflower Rice

I have a good friend who is on a nutritional plan that resembles a ‘caveman’s diet’ (hmm, the thought of eating twigs and berries didn’t sound very appetizing to me, either). However, she would photo-post her culinary adventures in paleo, and I must say, it looked mighty tasty! Below is my friend’s simple recipe for cauliflower rice that is not only delicious, it will give you the energy to outrun the bear whose cave and dinner you’ve stolen. Or so my friend says.


1 head of cauliflower
1 large scallion, chopped
1 TBS garlic powder OR 2 cloves minced fresh garlic
Fresh rosemary to taste [I use approx. 3-5 TBS chopped]
1 TBS coconut oil
Pepper to taste


  1. Rinse cauliflower and cut the fluffy parts off of the central stem.
  2. Break up cauliflower into “rice-size” pieces. (There are two ways to do this: the easy way and the hard way. If you don’t have a food processor, you can use a cheese grater, but don’t say I didn’t warn you. It takes a long time and is pretty messy. Use a food processor if you have one and I promise it will make your life easier.) Once you’ve finished breaking up all the cauliflower, set the bowl of rice-sized cauliflower to the side.
  3. Heat coconut oil in a skillet.
  4. Sauté your chopped scallions, garlic, and rosemary. (A fancy chef friend of mine taught me to always sauté your aromatics first. It makes a world of difference.) Cook this just until the scallion becomes a little translucent.
  5. Add the cauliflower to the skillet and cook for about 5 minutes or until cooked through but not browning.

Tip: If I am trying to make a slightly “sweeter” rice, I will ease up on the spices and add a little more coconut oil and intentionally brown the cauliflower a little bit.



Jane Park is the newest Project Manager to join the Casting Networks family.  She can be found roaming the halls of CNI with her trusty notepad and keeping track of the software development activities that will continue to make your talent casting experience engaging and fun.