Cumin cauliflower rice

Cumin cauliflower rice

For people who are reducing their carbohydrate intake (for example, following a ketogenic or Paleo diet) or trying to increase their intake of vegetables, cauliflower rice is a great option. You can eat it any way you eat rice — plain, spiced, for a grain salad or grain bowl, or as a base for fried “rice.”

Most recipes call for ricing the cauliflower using a food processor, however, using a box grater produces a more consistent texture.

Servings: 4


  • 1 head cauliflower (about 1 pound), or 1/2 head each of 2 different colors of cauliflower
  • 2 tablespoons coconut oil
  • 1 medium onion, diced (about 1 cup)
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon salt, to taste
  • 1/4 teaspoon coarsely-ground black pepper, to taste
  • 1/4 cup coarsely chopped cilantro (optional)


  1. Wash and dry a whole cauliflower. Cut it in half so that it’s easier to hold, then grate, using the large holes of a box grater.
  2. In a large frying pan over medium heat, heat coconut oil. Add onion and cumin seed and sauté approximately 10 minutes, or until soft.
  3. Raise the heat to medium-high. Add the prepared cauliflower to the cooked onions in the frying pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is just slightly tender. Season with salt and pepper and garnish with cilantro, if desired.

Nutrition information (per serving)

  • Serving size: 1 cup
  • Calories: 130
  • Total fat: 7 g
  • Saturated fat: 6 g
  • Cholesterol: 0 mg
  • Sodium: 210 mg
  • Total carbohydrate: 13 g
  • Dietary fiber: 5 g
  • Total sugars: 5 g
  • Protein: 4 g