Go Back
–+ servings
Close bowl of steamed cauliflower rice with visibly crumbled florets
Ebonie Garnica

Full GAPS Steamed Cauliflower Rice

A 15-minute Full GAPS side made from one head of cauliflower, homemade ghee or coconut oil, one tablespoon water and sea salt. The pieces stay tender and separate.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower cut into large chunks
  • 1 tablespoon homemade ghee or natural non-hydrogenated coconut oil choose one
  • 1 tablespoon water
  • sea salt to taste

Equipment

  • 1 Food processor or large-hole box grater
  • 1 Wide glass bowl
  • 1 Large enameled cast-iron or stainless-steel skillet
  • 1 Properly fitted heat-safe lid
  • 1 Wooden or stainless-steel spatula

Method
 

  1. Rice the cauliflower. Put the cauliflower chunks in a food processor in batches. Pulse each batch 10 to 15 times, stopping when the pieces resemble rice or couscous. Transfer the riced cauliflower to a wide glass bowl as each batch is finished.
    Rice-size cauliflower crumbs in a glass bowl before cooking
  2. Warm the fat. Set a large enameled cast-iron or stainless-steel skillet over medium heat. Add the homemade ghee or coconut oil and warm it for 1 minute. The fat should look fluid and glossy, without smoking.
  3. Start the cauliflower. Add all the riced cauliflower. Stir so the small pieces are lightly coated in the fat. Sauté until you hear a steady sizzle across the skillet.
  4. Steam it. Add exactly 1 tablespoon water, cover the skillet, and reduce the heat to low. Steam for 4 to 6 minutes.
  5. Check the texture. Lift the lid away from your face. Pinch or taste a piece. It should be tender, with no raw crunch, but still separate rather than mashed. If the pieces are still firm, cover again and continue only until softened.
    Finished steamed cauliflower rice in an Artichaut skillet with black enamel interior
  6. Season and serve. Add sea salt to taste. Serve immediately, or spread the cauliflower rice in a shallow glass dish to cool if it will be used in another recipe.

Notes

Choose one cooking fat: either homemade ghee or natural, non-hydrogenated coconut oil, not both. The recipe multiplier scales the cauliflower, chosen fat, and water together. Use fresh cauliflower for this measured method; frozen cauliflower carries different moisture and needs a different method. A large-hole box grater can replace the food processor.

Tried this recipe?

Let us know how it was!