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Make it Yourself – Cauliflower Rice

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Cauliflower rice is one of my favorite versatile side dishes. Pre-riced cauliflower is becoming more available in stores, which is convenient, but it comes at a higher price. I found a bagged brand at my local store for about $3.48 per pound, and that made me curious about the savings from making it at home.

Making cauliflower rice is simple and quick. Remove the leaves, cut the cauliflower into florets, and pulse them in a food processor until the pieces resemble rice. I process a head of cauliflower in two batches because that’s what my processor holds. From start to finish, including cleanup, it takes less than ten minutes.

One head of cauliflower cost $1.98 and yielded about two pounds of riced cauliflower, which works out to roughly $1 per pound. Compared to the pre-riced option, making it yourself can save a significant amount per pound. Beyond the cost savings, cauliflower rice is adaptable—you can use it anywhere you would use rice or as the base for many creative dishes.

I use homemade riced cauliflower as a substitute for regular rice and to make recipes like cauliflower fritters and cauliflower “oatmeal.” I also add it to soups for extra texture and nutrition. Riced cauliflower converted me from someone who disliked cauliflower to someone who eats it regularly.

The main drawbacks are a slightly messier cleanup and a less consistent grain size than some packaged products. Pre-packaged riced cauliflower tends to be more uniform, which I sometimes prefer. Still, when cost savings matter, making your own cauliflower rice is an easy, affordable option.

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