Learn how to make cauliflower rice in a few short steps. In less than 15 minutes, you’ll have a flavorful low-carb alternative to regular rice!
These days, cauliflower rice is so popular that you can even buy it frozen. But you know what? It’s so easy, and that much better when you make it fresh. I’ve always found frozen cauli rice to be a bit waterlogged, and the flavor just doesn’t compare to homemade. So, today, I’ll show you how to make cauliflower rice from scratch with fresh cauliflower. The results are fluffy, toasty, and delicious.
What Makes This Cauliflower Rice Recipe So Good
- Low in carbs. You can substitute low-carb cauliflower rice in just about any recipe that calls for regular white rice . I even make cauliflower fried rice !
- Quicker to cook. Unlike regular rice, cauliflower rice contains a lot of moisture, so a quick 5-minute sauté is enough to cook it. No steaming or boiling needed! If you’re making a curry or stir fry , you can simply cook the cauliflower rice in a skillet with oil, then season to taste with salt and pepper.
- Perfect texture. The step of coarsely chopping the cauliflower in the food processor is absolutely worth it. (And if you don’t have a food processor, no worries—you can use a box grater instead!)
- Flavorful and versatile. If you’re using this cauliflower rice in a burrito bowl or as a side dish, I like to add garlic and lime juice to amp up the flavor.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions. The full recipe, including amounts and details, can be found below (scroll to the recipe card) for your reference.
- Cauliflower – Choose a large head of cauliflower. Look for creamy white cauliflower with firm, tightly packed florets. The cauliflower should feel heavy for its size.
- C oconut oil – Or use any oil you like to cook with.
- G arlic – Freshly minced garlic boosts the flavor. If you don’t have fresh, substitute 1 tablespoon of jarred minced garlic instead.
- L ime – I love adding a squeeze of fresh lime juice to my cauliflower rice, especially if I’m serving it with Thai curry or Mexican-inspired dishes, like tofu tacos . Depending on what you’re pairing your rice with, lemon will work too!
How to Make Cauliflower Rice
Gather your ingredients, and here’s how to make cauliflower rice, step by step . A blender or food processor makes ricing the cauliflower very easy. If you don’t have one, after cutting the cauliflower into florets, use a box grater to rice it instead.
Cut the cauliflower into florets.
- Cut the cauliflower. Cut the cauliflower into manageable florets. They should be small enough to fit into your food processor.
- Rice the cauliflower. Pulse the florets until the mixture resembles grains of rice.
- Drain the excess liquid. Now, transfer the riced cauliflower to a paper towel and squeeze it to remove any excess liquid.
Cook the Cauliflower Rice
Once your raw cauliflower rice is ready, follow these quick steps to cook it for a simple, easy side dish that pairs well with just about any dish.
Sauté.
- Sauté the garlic. Warm the coconut oil in a skillet set over medium-high heat, then add the garlic and cook until fragrant.
- Add the cauliflower rice. Add the riced cauliflower, salt, pepper, and lime juice. Cook, stirring occasionally, until the cauliflower begins to brown slightly, which should take 3 to 5 minutes. Remove from heat and serve.
Tips for Perfect Cauliflower Rice
- Pulse in batches. If you have a large cauliflower or a small food processor, I recommend ricing the florets in two batches to ensure that the “grains” are uniform in size.
- Make ahead. You can rice the cauliflower up to 5 days in advance, then cook it whenever you’re ready to eat!
- Customize it. Add fresh cilantro and lime zest for a Mexican-inspired flavor (or try a variation of Mexican rice with cauliflower rice), cook it with turmeric or curry powder , stir in your favorite herbs. Just like traditional rice, cauliflower rice is like a blank canvas!
Serving Suggestions
You can use cauliflower rice in any dish where you’d use regular rice. Here are some of my favorite ways to serve it:
- Use it in place of regular rice when making pineapple fried rice or dirty rice .
- Use cauli rice as a base for a vegan sushi rice bowl .
- Let it soak up the sauce from this sweet-and-sour tofu or tempeh stir fry .
- Serve it with vegan butter chicken or chickpea tikka masala .
More Ways to Use Cauliflower Rice
- Pizza crust. Use cauliflower rice to make a low-carb pizza crust by adding a vegan egg replacer and cheese to bind it. Also, try these cauliflower pizza bites .
- Vegan meatballs. Combine the leftover cauli rice with hot sauce, quinoa, and a handful of other easy ingredients to make spicy vegan Buffalo cauliflower meatballs .
How to StoreLeftovers
- Refrigerate. Store cooked cauliflower rice in an airtight container in the fridge for up to 3 days. Cauliflower rice is wonderful for meal prepping. I like to portion it into containers and top it with marinated tofu or use it in place of rice in these peanut tofu bowls .
- Reheat. Reheat it in the microwave or in a skillet on the stovetop.
- Freeze. You can freeze cooked cauliflower rice in a freezer bag or an airtight container for up to 2 months. Warm it in a skillet from frozen or let it thaw in the refrigerator overnight, then heat it.
P.S. Here are some of the items I used to make this recipe, if you’d like to use them too:
More Cauliflower Recipes
- Bang Bang Cauliflower
- Cauliflower Mac and Cheese
- Roasted Cauliflower Hummus
- Whole Roasted Cauliflower
- Cauliflower Steaks
Ingredients
How to Make Cauliflower Rice
- 1 large head cauliflower , stem removed
- 2 teaspoons coconut oil
- 2 cloves garlic , minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 lime
Instructions
How to Make Cauliflower Rice
- Cut the cauliflower into manageable floret pieces.
- In a food processor, add the pieces and pulse until it resembles rice. If you don’t have a food processor, you can use a grater but I found better success with a food processor.
- Add the riced cauliflower to a paper towel and squeeze to remove excess liquid. Set aside.
- In a pan over medium high heat, heat the coconut oil.
- Add the garlic and stir until fragrant.
- Add the riced cauliflower, salt, pepper and lime and stir to combine. Cook until the cauliflower begins to brown slightly, about 3 to 5 minutes. Remove and enjoy!
Notes
How to Make Cauliflower Rice
Ingredients
How to Make Cauliflower Rice
- 1 large head cauliflower stem removed
- 2 teaspoons coconut oil
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 lime
Instructions
How to Make Cauliflower Rice
- Cut the cauliflower into manageable floret pieces.
- In a food processor, add the pieces and pulse until it resembles rice. If you don’t have a food processor, you can use a grater but I found better success with a food processor.
- Add the riced cauliflower to a paper towel and squeeze to remove excess liquid. Set aside.
- In a pan over medium high heat, heat the coconut oil.
- Add the garlic and stir until fragrant.
- Add the riced cauliflower, salt, pepper and lime and stir to combine. Cook until the cauliflower begins to brown slightly, about 3 to 5 minutes. Remove and enjoy!
Notes
Nutrition
How to Make Cauliflower Rice https://jessicainthekitchen.com/make-cauliflower-rice/ October 28, 2021
These vegan pumpkin sugar cookies are soft batch baked! They are an easy festive cookie made with only 10 ingredients, and are topped with an irresistible cream cheese frosting!
These Soft Batch Pumpkin Sugar Cookies were one of the first holiday cookies I made years ago. I’ve loved them from the start, but have since tweaked them year after year to be even more melt-in-your-mouth delicious, and to pair perfectly with my cream cheese frosting . They are a must for your holiday baking. With only 10 ingredients, they’re really easy to make too!
Pumpkin spice cookies are a great choice for a Halloween party, a Thanksgiving dessert, your Christmas cookie platter, you name it. No matter what event or occasion you make them for, you are guaranteed to receive rave reviews from everyone who tries one!
And, if you can’t get enough when it comes to easy pumpkin dessert recipes, give these pumpkin cupcakes , this pumpkin pie , and this pumpkin sheet cake a try, too!
Why You’ll Love These Pumpkin Sugar Cookies
Making a batch of these pumpkin spice sugar cookies is the best way to brighten up your day. Here’s why I think you’ll love this recipe just as much as I do:
- Ultra-soft. These pumpkin cookies are so tender and melt-in-your-mouth soft. You’ll be hooked after the first bite!
- So comforting. Sweet brown sugar, cozy pumpkin spice, earthy cinnamon, vanilla, and rich pumpkin puree combine to create the most comforting cookie with all of your favorite fall flavors!
- Super easy. You can have these cookies prepped in 20 minutes, and then they only take 15 minutes to bake – it’s SO easy.
Notes on Ingredients
Let’s talk about what goes into these pumpkin spice cookies! If you’re looking for exact amounts or the full set of directions, check out the recipe card below.
- Vegan Butter – You could also use unrefined coconut oil, but vegan butter is much easier to work with.
- Brown Sugar – You can also use coconut sugar or organic cane sugar. The sugar of course not only adds sweetness, but the moisture needed for the cake.
- Bob’s Red Mill Unbleached White All Purpose Flour – This is my go-to flour for these cookies and my baked goods. The texture is spot on (thanks to the combination of unbleached, enriched flour and malted barley) and combines so well with all the other dry and wet ingredients. I love to sift my flour first for a great rise. It also has a 10-12% protein content, so it’s excellent for yeasted breads like my no-knead dutch oven bread too, and even my pizza crust. You’ll definitely be reaching for this flour for all your baking needs!
- Baking Powder & Baking Soda – I use a combination here for a great rise but also a soft final product. Don’t substitute one for the other.
- Pumpkin Spice – This is one of my favorite spice mixes! If you don’t have any on hand, you can make your own with cinnamon, nutmeg, cloves, and ginger.
- Cinnamon – Some extra cinnamon brings out the warm, earthy sweetness in these cookies even more.
- Sea Salt – As always, if you’re using table salt, use way less since it’s almost double what you’re adding in when you use sea salt. I highly recommend sea salt for all my recipes!
- Vanilla Extract – Pure vanilla extract is definitely the way to go.
- Pumpkin Puree – Pumpkin puree adds so much to these cookies: flavor, moisture, an egg replacement, fiber, and even color! If you’re making it from scratch, just ensure the texture matches that of the photos to ensure the best cookies.
How to Make Pumpkin Sugar Cookies
The step-by-step directions for these vegan pumpkin cookies are super straightforward. Here’s what you’ll need to do:
- Combine the dry ingredients. In a small bowl, add the flour, baking powder and baking soda, pumpkin spice, cinnamon, and sea salt. Whisk everything together thoroughly, then set it aside.
- Cream the butter and sugar. In a large bowl, add the vegan butter and the sugar. With a standing mixer or a hand mixer , beat until the mixture is thoroughly incorporated (about 5 minutes).
- Add the vanilla extract and the pumpkin puree. Blend until thoroughly incorporated, scraping down the sides of the bowl, for about 3 minutes.
- Combine the wet and dry ingredients. Add the dry ingredients to the wet in two batches, and mix with your mixer until everything is incorporated. Scrape down the sides to gather all the dough and gently fold it in.
- Chill the dough. Form the dough into a large ball, or two smaller balls, and cover it with Saran wrap. Place it in the fridge for at least 2 hours to set up.
- Preheat the oven to 350F/180C . Next, remove the Saran wrap and scoop 1-2 tablespoons out of the dough. Roll this dough slightly between your fingers to form a ball. Place the dough ball on a lined cookie sheet, and repeat the process, leaving adequate space between each one. Make the dough balls higher rather than wider to ensure that they stay as thick as possible. Use more than one cookie sheet if necessary. Then, place the cookie sheet back in the fridge for 10 minutes to ensure that the dough is very cold.
- Bake the cookies. Bake for 10-13 minutes for smaller cookies and 12-15 minutes for larger cookies; 15 will still be soft but slightly firmer.
- Frost the cookies and enjoy. Remove the cookies and let them cool for exactly 10 minutes. Lightly spread cream cheese frosting on top and sprinkle them with pumpkin spice. Serve and enjoy!!
Tips for Success
Once you read through these quick tips and tricks, you’ll be a pumpkin sugar cookie pro!
- Give each cookie enough space to bake. You want to leave at least 2 inches between each cookie because they spread. I used 2 cookie sheets and put them on the middle rack.
- Allow the cookies to cool. Trust me! Not only does the texture get better, but the frosting won’t melt. When they’re done, I remove them from the oven and let them cool still on the cookie sheet (I move the cookie sheet to a trivet). Just ensure you don’t leave them to cool on top of the still hot oven. This helps them to set, without over-baking them.
- Make these cookies gluten free. To do this, I recommend using my favorite gluten free flour – the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour – and swapping it out for 2 cups in weight. The exact weight is on the packaging.
How to Store
Once frosted, these pumpkin spice sugar cookies can be stored in an airtight container in the fridge for 4-5 days. Feel free to let them come to room temperature before you snack on them! If you don’t want to frost them, you can store them in an airtight container at room temperature for a couple of days.
Can I Freeze Pumpkin Sugar Cookies?
Vegan pumpkin cookies that have not been frosted can be kept in the freezer for 1-2 months. Store them in an airtight container and then thaw them in the fridge before you frost and enjoy them!
More Pumpkin Dessert Recipes
You can never have too many pumpkin desserts! Check out some more below:
- Chocolate Chip Pumpkin Cookies
- Pumpkin Cheesecake Swirl Brownies
- Chocolate Chip Pumpkin Bread
- Rolled Pumpkin Spice Cookies
- Pumpkin Mug Cake
Ingredients
Vegan Pumpkin Cookies (Soft Batch)
- ½ cup vegan butter , or solid coconut oil
- 1 cup sugar , brown sugar (or coconut sugar or organic cane sugar)
- 2 cups Bob’s Red Mill Unbleached White All Purpose Flour , (or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for gluten free)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin spice
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ cup pumpkin purée
½ batch ofCream Cheese Frosting
Instructions
Vegan Pumpkin Cookies (Soft Batch)
- In a small bowl, add the flour baking powder and baking soda, pumpkin spice, cinnamon and sea salt. Whisk together thoroughly. Set aside.
- In a large bowl, add the vegan butter and the sugar. With a standing mixer or a hand mix, until thoroughly incorporated, about 5 minutes.
- Add the vanilla extract and the pumpkin purée. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Add the dry ingredients to the wet in two batches, and mix with mixer until incorporated. Scrape down the sides to gather all the dough and gently fold in.
- Form dough into a large ball or two smaller balls and cover with Saran wrap. Place in the fridge for at least 2 hours to set up.
- Preheat oven to 350°F/180°C.
- Remove Saran Wrap and scoop 1-2 tablespoons out of the dough. Roll slightly between fingers to form a ball. Place out dough ball on a lined cookie sheet, leaving adequate space between each. Ensure the dough balls are higher rather than wider to ensure they stay as thick as possible. Use more than one cookie sheet if necessary.
- Place back in fridge for 10 minutes to ensure dough is very cold. Bake for 10-13 minutes for smaller cookies and 12-15 minutes for larger cookies; 15 will still be soft but slightly firmer.
- Remove and let cool for exactly 10 minutes. Lightly spread cream cheese frosting on top and sprinkle with pumpkin spice. Serve and enjoy!!
½ batch ofCream Cheese Frosting
- Once the cookies are completely cooled, frost with as much or as little vegan cream cheese frosting as you’d like. Refrigerate in an airtight tupperware for up to 3 days.
Notes
- Calories are for one cookie without cream cheese frosting.
- Can I make these gluten free? Yes you can! I recommend using my favourite gluten free flour – the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and swapping it out for 2 cups in weight. The exact weight is on the packaging.
- Give each cookie enough space to bake. You want to leave at least 2 inches between each because they spread. I used two cookie sheets and put them on the middle rack.
- Allow the cookies to cool. Trust me! Not only does the texture get better, the frosting won’t melt. When they’re done, I remove them from the oven and let them cool still on the cookie sheet (I move the cookie sheet to a trivet). Just ensure you don’t leave them to cool on top of the still hot oven. This helps them to set, without over baking them.
- To store. Once frosted, these pumpkin spice sugar cookies can be stored in an airtight container in the fridge for 4-5 days. Feel free to let them come to room temperature before you snack on them! If you don’t want to frost them, you can store them in an airtight container at room temperature for a couple of days.
- To freeze. Cookies that have not been frosted can be kept in the freezer for 1-2 months. Store them in an airtight container and then thaw them in the fridge before you frost and enjoy them!
