Cauliflower Rice Bowl

Cauliflower Rice Bowl

Tasty, nourishing, and oh so good, you might just find this more comforting than a bowl of ice cream on a bad day. The making of this dish should be as comforting as the eating. Don’t hurry through it. It is going to take 20 minutes to make, and it is going to be worth it. 


You may find it most convenient to “rice” an entire head of cauliflower instead of just enough for one serving at a time. Making cauliflower rice is messy business, so it is wise to make one mess and have enough for several servings or to use in another recipe. Raw cauliflower rice stores nicely in a covered container with a folded paper towel inside to absorb excess moisture for 5 days.


1/4-1/3 head of cauliflower – you will need 1 1/2 cups cauliflower rice for one serving

2 teaspoons butter or fat of choice, divided

1 small clove garlic

1 scallion

1 egg

2 tablespoons almond flour or slivered almonds

1 sprig fresh parsley

1 teaspoon black sesame seeds

Salt and freshly ground black pepper


1. Rice the cauliflower. Wash and pat dry the cauliflower. Choose a method: 

A) Using the coarse holes of a box grater, grate the cauliflower.  

B) Break the cauliflower in florets and roughly chop the stem with a chef’s knife. Add cauliflower pieces to a food processor bowl fitted with an S-blade. Pulse until finely chopped to resemble grains of rice. Empty the bowl and repeat with remaining cauliflower.


2. Heat a small skillet on low heat and melt a teaspoon of butter in it. Add the almond flour or slivered almonds. Stir well and toast, stirring occasionally until golden. Remove from heat and scrape onto a saucer to keep them from burning.


3. At the same time, heat a medium skillet on medium-low and melt the other teaspoon of butter in it. Peel and mince the garlic, set aside while butter melts. Using kitchen scissors, snip the white portion of the scallion into the sizzling butter; add minced garlic. Stir and cook just until fragrant, about 30 seconds. 


4. Meanwhile, break the egg into a small bowl and beat with a fork, set aside. 


5. Add 1 ½ cups cauliflower rice to the pan with the onion and garlic. Season lightly with salt. Cover and cook for 2 minutes. Drizzle the beaten egg over the cauliflower. Let cook about 30 seconds, then stir, flip, and cook with a pancake spatula until both egg and cauliflower are done to your liking. 


6. Scrape cooked cauliflower mixture into a bowl and top with almonds. Use kitchen scissor to snip the green portion of the onion and the parsley on top. Season with pepper and black sesame seeds and enjoy warm.

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