Easy Cauliflower Rice

We have a very large food processor, with very large blades, of which we are very much afraid.  The only thing worse than unpacking that monster is cleaning it. Fortunately, you can make cauliflower rice in seconds with a good old-fashioned potato masher.

No fancy gadgets required, and we like the roughly mashed texture even more than mechanically riced version.

Snip off what you need for individual meals or make an entire head at once. You control the firmness, portions, and seasoning.

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Easy Cauliflower Rice

  • Author: Fresh. Out.
  • Yield: 1-6 1x


Basic cauliflower rice without a food processor.



For a Full Batch

  • 1 head fresh cauliflower cut into uniformly sized florets
  • 1/8 tsp salt
  • Water or broth of your choice
  • Whatever-the-heck seasoning you feel like adding


  1. Place the cauliflower florets in a large pot and add water – just enough to cover. Add salt.
  2. Cover and bring to a boil over high heat, then reduce heat to a medium-low simmer. Simmer covered until tender, but not mushy, about 10 minutes past the initial boil (this goes quickly).
  3. When cooked, drain the cauliflower and then return to the pot. Cover and rest for 3-5 minutes.
  4. After the cauliflower has rested, use a potato masher to roughly mash and stir to ensure there are no large pieces left. Season to taste.

Yeah, that’s it. If you want to get all fancy, go ahead and add some minced garlic, onions, or spices to the water. Better yet, use vegetable or chicken broth in place of water (just watch the salt).

While the rest of the world risks being mortally wounded by food processor blades, you’ll be enjoying your mashed version of cauliflower rice. Made exactly the way you like it.

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