At Well+Good, we’re always looking for genius hacks to make healthy living a cinch. From the kitchen to your beauty bag, we’re bringing you easy fixes to the most common quandaries every week so that you have a few extra minutes to enjoy your smoothie or savasana.
Burrito bowls, risotto, sushi… These foods are delicious, yes, but they also have a (healthy) secret—they can all be made with a sneaky serving of vegetables, thanks to cauliflower rice. If you’ve never heard of the genius vegetable hack, you’re in for a treat.
“Cauliflower ‘rice’ is simply raw cauliflower that’s broken into tiny rice-sized pieces,” explains cauli-rice expert and food blogger Jeanine Donofrio of Love & Lemons. “It’s a great substitute for white rice in many dishes, [and] is a wonderfully healthy alternative.”
Just how wonderful? The cruciferous veg is anti-inflammatory, supports brain and digestive health via vitamins (including C, K, and B6), antioxidants, and offers up plenty of protein (11 grams per head!).
And while a vegetable swap is always a plus, the versatility of cauliflower rice is what makes it a real winner. Some of Donofrio’s go-to’s are burrito bowls and stuffed peppers, for starters. Another favorite? Turning cauliflower rice into a veggie-tastic pizza crust. If you’re short on time, just mix your cauli-rice with some chopped tomatoes, cucumbers, parsley, and a squeeze of lemon and you’ve got a no-cook, gluten-free tabbouleh.
Drooling yet? Donofrio reveals her surefire (and super-easy!) method for making life-changing cauliflower rice.
Love & Lemons’ three-step cauliflower rice recipe
1. Wash the cauliflower head thoroughly, and then make sure it’s fully dry before continuing to the next step.
2. After you remove stems and greens, cut off cauliflower florets. They don’t need to be chopped—just small enough that they can fit in a food processor.
3. Place florets in your food processor and pulse until it has the texture of rice. Work in batches if necessary, and don’t over-process or it will get mushy. (And no, that’s not a good thing.)
If you’re using cauliflower rice to make a crust or bread replacement, it’s ready to go—use it per recipe instructions. If you’re using it as a rice replacement, sauté your riced cauliflower in a large skillet with a bit of olive oil just until warmed, about 5 minutes. Donofrio likes to season hers with a little bit of salt, pepper and a squeeze of lime. (It helps remove any bitterness.)