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The Best Keto Cauliflower Rice

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: dinner
Servings: 5
Calories: 76kcal
Author: Heather


  • 1 head of fresh riced cauliflower excess moisture removed (see notes above) 
  • 1 TBS. virgin coconut oil or avocado oil or grass-fed unsalted butter, or ghee
  • 1 TBS. full-fat organic cream cheese optional 
  • Gray Celtic Sea Salt - to taste 
  • freshly ground black pepper - to taste


  • Heat a large cast iron pan to medium heat. Then add cauliflower to dry pan.  Dry sauté for about 5 minutes, stirring regularly, allowing the cauliflower to lightly brown,  soften, and dry out. Season with sea salt and pepper to taste. 
  • Add oil to finish cooking until cauliflower is softened but not mushy. 
  •  Optional: Add 1-2 tbs. cream cheese if you want your cauli-rice sticky. Mix until cream cheese is melted and well combined, about another minute.
  • Serve immediately. 


Serve with Keto Korean Short Ribs {Instant Pot}
Recipe multiplies nicely for batch cooking. 
Freezes well. To freeze allow cali-rice to cool and pack in a freezer ziplock bag, removing any air from the bag before sealing. 
To reheat, warm in saute pan over medium/low heat until warmed through. 
Nutrition information is calculated using virgin coconut oil & cream cheese.  


Serving: 1/2 C | Calories: 76kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 61mg | Fiber: 4g | Sugar: 4g