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!
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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
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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.)
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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.
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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.
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Remove from oven and mix in unsweetened, shredded coconut until well distributed. Transfer to a serving dish, top with chopped scallions and Enjoy!
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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.