Butter Browned Cauli ‘Rice’

IMG_7035The perfect addition to a meal. This Cauliflower rice is easy, delicious and completely grain-free, giving you the double points for proper food combining – easing into better digestion. The first time I made this I couldn’t believe how pretty the cauliflower looked all grated up, it really looks like a delicious white rice. I steamed it in a sauce pan the first time and added a few seasonings, it came out great and flaky I had no problem inhaling half if it with my chunky chicken stew. My husband on the other hand turned his nose up to it…so like any good ‘chef’ (really, a smart wife-hah) I waited a couple weeks to try it again and made sure he was starving. This time I put a twist on it, which made the ‘rice’ even tastier and 100% blog worthy. I added garlic, ghee and butter with a pinch of thyme and a herbed unrefined sea salt (Herbamare) while I lightly browned it in a saucepan. It turned out amazing, and my husband is now a cauliflower rice lover. Mission accomplished. 😉


Hope you all enjoy this tasty oh so versatile veggie side.






Butter Browned Cauliflower 'Rice'
Serves 3
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. 1 head organic cauliflower
  2. 2-3 cloves garlic
  3. 2 tbsp. pastured ghee
  4. 1 tbsp. raw pastured butter (you can add more if sticking in the pan)
  5. 1 tsp. Herbamare (sea salt mixed with aromatic spices) or you can just use kelp, Himalayan, sea salt
  6. 1/2 tsp. ground black pepper
  7. couple pinches thyme
  8. a couple squirts of lemon when finished.
  1. Wash and trim cauliflower
  2. Using a large cheese grater you can grate the cauliflower into a bowl using the large holes, or you can use a food processor and cut up the cauliflower into smaller bite size pieces and pulse till it resembles a flaky 'rice'
  3. Heat your sauce pan, or skillet to medium heat and add in your ghee and mince in or grate in your garlic cloves
  4. Stir your garlic for a couple seconds till fragrant, then add in all your cauliflower 'rice'
  5. Stir till the 'rice' is coated with ghee and garlic and let simmer for a couple minutes (2-3minutes)
  6. Add your pepper, salt, spices and thyme.
  7. Stir again and then make a space in the middle of the 'rice' and add your butter
  8. Coat the rice with the butter while stirring and let stand and sizzle for a couple more minutes (you can turn your heat down to med/low) - if you wish you can add more butter if the cauliflower is sticking or you wish for it to be more browned. It should start getting fragrant and browned from the butter.
  9. Keep stirring and put a lid on the pan/pot and let sit on low for 5 minutes or so.
  10. 'Rice' should be soft, flakey and ready to spoon out into a dish
  11. Garnish with some lemon and squeeze a bit of lemon juice over-top if you wish.
  1. If you are dairy free/vegan you can use coconut oil for this process, however you wont get the browned look because the loss of the dairy, still its quite fantastic.
  2. This 'rice' serves 4 people (small portion) 3 people nicely and 2 with some left over. Remember the cauliflower will shrink in size due to water loss from the veggie.
  3. You can mix up this dish by adding more garlic, or maybe make it cheesy with some sharp cheddar or parmesan.
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3 Responses to “Butter Browned Cauli ‘Rice’”
  1. Emily says:

    What a great recipe 🙂 I am going to make this! hOwever I am not eating dairy 🙁 .. can I put more ghee in the center “hole’ of the cauliflower instead of the butter?

    • christina hopkins says:

      I am so happy you are using ghee. Glad you saw my note. I usually try to make alternatives in my notes for people who are food sensitive to some ingredients in my recipe. Enjoy, the “rice” is so delish. 😉 Happy cooking & creating!

  2. Emily says:

    oops just saw your note at the bottom LOL

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