One of the most popular recipes on my website is, “How To Make Cauliflower Rice” and lately I have been experimenting with how to cook the cauliflower rice more efficiently, in larger batches and with the intention of achieving a more “rice-like”, fluffy texture.
Since cauliflower is a vegetable, it is water-rich and I have found that when I cook it in a frying pan, even “dry-frying”, it still gets a bit water-logged for me.
One day, a couple of weeks ago, I was making a stir fry while simultaneously cooking a pot of stock and prepping some hard-boiled eggs for the week. I realized I was out of room on the stove-top and needed to get creative if I was going to get the cauliflower rice done in time for dinner.
I preheated the oven to 425F, grabbed two baking sheets and tossed the cauli rice out into a single layer. A sprinkle of salt and into the oven. I watched the trays pretty carefully and after about 15 minutes, it was perfect!
Light, fluffy and much more “rice-like” than any cauliflower rice I have ever made before. My parents (who don’t eat Paleo) were so impressed, they said they could see themselves subbing it for rice more frequently than not!
Did you make this recipe? Please give it a star rating below!
Ginger Coconut Cauliflower Rice
- 1 large head cauliflower approximately 15 to 16 ounces of florets, riced
- 1 inch piece fresh ginger root peeled and grated
- 1/2 teaspoon kosher salt
- 1/4 cup unsweetened shredded coconut
- chopped scallions for garnish optional
- Preheat oven to 425F. Trim cauliflower and place florets in the food processor. Pulse until rice-like consistency is achieved (For a detailed tutorial, click here.)
- Transfer “rice” to a mixing bowl and use a microplane grater to grate fresh ginger into rice. Add kosher salt and mix until well combined.
- Spread rice out on two (unlined) baking sheets so it is in a single layer. Place in the oven and cook for 15 minutes, tossing rice at least once during cooking.
- Remove from oven and mix in unsweetened, shredded coconut until well distributed. Transfer to a serving dish, top with chopped scallions and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
great recipe! Don’t know if you ever tried it but I froze a fresh ginger root(was going away for a few days), and found it much easier to grate. Nice surprise. P.s gave it 5 stars on rate recipe, but site wouldn’t accept 5th star.
I do the same with ginger Susan! Thanks for the heads up on the star thing – I’ll have to look into it!
Made this recipe tonight and all I can say is…WOW! Absolutely the best cauliflower rice I have tried. I followed the recipe pretty closely. The only thing I did different was I was heavier on the ginger and I mixed the green onion throughout, along with some fresh cilantro. I use the oven baked method. Oh and my coconut was the large organic toasted coconut flakes as that’s what I had on hand. OMG this was so delicious, had a hard time not eating the whole pan. May add a few crushed raw cashews next time too. Thanks so much for a wonderful EASY recipe!
Best ever recipe for cauliflower rice! I’m on a completely grain free diet ordered by my doc and this is a lifesaver! I love Asian, East Indian and Thai foods that often require rice bases, and this “rice” works beautifully! I process lots of cauliflower and store it in 2 c. Quantities in the freezer. A few minutes of thaw time followed by 15 minutes in a 425 oven results in a lovely side dish. Thanks ever so much! You’re a real lifesaver to this grain free gal!
Hi Anja! You’re so welcome – I am so glad this recipe is useful for you 🙂
I have made cauli rice before and thought it was just so-so. I am looking forward to trying this new method as it makes a lot of sense and it’s easy (my favorite thing). Just sad that out here in West Texas, we have no Trader Joe’s.
Hi Ann,
I hope this technique works for you – I hate the soggy “rice” and love the way it comes out in the oven.
Thank you for this recipe! I just tried it tonight and it was so easy to make & yummy to eat!
Glad to hear it Amy!
Thank you!! I’m going to try it;-))
Enjoy it Pat!
Thank you! 🙂 I don’t have much experience cooking with coconut so I wasn’t sure haha.
Sorry if this is a stupid question, but is the coconut supposed to be dried or fresh? 🙂
Not stupid at all Lily, I used dried, unsweetened, shredded coconut. Enjoy!
Oh geez! I missed the “inch” symbol after the 1. Sorry!
Thanks for your quick reply. 🙂
No worries – hope you enjoy it!
How much ginger do you use??
Hi Cari,
It’s listed in the recipe – about a 1″ piece. Enjoy!
Like Jeanette, I have yet to make cauliflower rice, like your oven method.
The oven method makes it so easy Norma! I hope you try it 🙂
I’ve beens seeing cauliflower rice pop up a lot lately and have yet to try it – love your latest technique – going to have to give it a whirl!
Let me know what you think of it Jeanette!
Oh my gosh, I just did the same thing the other night and you’re right it really works well!
Right? It is so much better this way Sylvie!
I just picked some cauliflower up and can’t wait to try this new method! I’m popping over to check out your guest post. 🙂
I like this idea for cooking better than the microwave.
Ooo I love this technique! Definitely have to try it with my next batch of cauli rice!
I haven’t made cauliflower “rice” in ages, and should — such good stuff. Love the flavors in this! Thanks.