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By Cindy Tanzar

Use this recipe for any dish that calls for white or brown rice, or just use as a side dish to your meal.  Caramelizing the onions gives the cauliflower an amazing flavor. It is delicious with stir-fried vegetables or beef.  I promise… you will never miss the rice!


1 large head of cauliflower

2 medium onions, diced

Coconut oil

Salt and pepper to taste


Remove all greens and stems from cauliflower. Separate the flowerets and place them in a food processor, pulsing until the cauliflower is the size of rice. (You may need to do this in two batches if your cauliflower it big).  If you do not have a food processor, use a box grater to grate the cauliflower on the medium holes.

On medium-high heat, add enough coconut oil to coat the bottom of a large pot or pan. Add the onions and sauté for 12-15 minutes or until the onions have begun to turn brown and caramelize. Add in the cauliflower rice. Sauté for about 10 minutes, stirring frequently. You can cover the rice while cooking to make the cauliflower more tender.