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This cauliflower rice recipe is a simple, flavorful side dish that combines the nutty goodness of sautéed cauliflower rice with the richness of butter and garlic and the freshness of baby spinach. Low-carb and keto-friendly, it’s not only healthy but also quick and easy to prepare, making it the perfect companion to a variety of main courses.
A few other cauliflower rice recipes I love are my coconut lime riced cauliflower, this delicious honey sriracha chicken, and the best fried cauliflower rice with shrimp! Each one proves that cauliflower can be anything but boring.
Before I discovered the magic of homemade cauliflower rice, I’d buy bags of pre-riced cauliflower from the store and simply steam them. Honestly, it was… fine. But one day, I had a lightbulb moment: what if I cooked it in butter, tossed in some garlic, and added a handful of spinach? That simple twist turned this low-carb substitute into something downright fantastic—and I’ve been happily smothering it in deliciousness ever since.
This cauliflower rice recipe is my absolute favorite way to enjoy it! Sautéed with butter, garlic, and tender spinach, it’s a healthy, flavorful, and easy side dish that pairs beautifully with chicken, fish, or even stir fry. Plus, it’s ready in just 15 minutes, making it perfect for busy weeknights or meal prep.
Reasons I Love My Cauliflower Rice Recipe
- Healthy and Versatile: This garlic butter cauliflower rice is low carb, keto-friendly, gluten-free, and packed with nutrients. It’s a great way to enjoy a light side dish without the heaviness of regular rice. Perfect for those who want to keep things healthy without sacrificing flavor!
- Picky-Eater Approved: If my 9-year-old, who would live on chocolate and cereal if I let her, can devour this dish caveman style, you know it’s good. I served it with my juicy stovetop chicken thighs, and it disappeared faster than her favorite dessert.
- Quick and Easy: This recipe is done in under 30 minutes! Using a food processor or box grater to rice the cauliflower makes it a breeze, and it’s all cooked in one pan.
- Perfect for Meal Prep: Cauliflower rice stores beautifully in an airtight container, so you can make it ahead and use it for stir fries, as a base for burrito bowls, or as a low-carb substitute for fried rice. It’s truly one of my favorite meal prep staples.
Recipe Ingredients
- Butter: The butter adds richness and flavor, but you can substitute it with ghee, olive oil, or plant-based butter for a dairy-free option.
- Garlic: Adds a ton of flavor to the cauliflower rice. If fresh garlic isn’t on hand, garlic powder can work.
- Cauliflower rice: You can use pre-riced cauliflower from the grocery store or make your own with a food processor or box grater. Avoid substituting with regular rice or brown rice, as they require liquid and longer cooking times, which won’t work for this recipe.
- Chili powder: Adds a subtle kick of spice. Adjust the amount to taste or swap with paprika for a milder option.
- Salt and freshly ground black pepper: Essential for bringing out the flavors of the dish. Use to taste.
- Vegetable broth: Keeps the cauliflower rice moist and adds flavor. Feel free to use chicken broth, bone, or beef broth as alternatives.
- Lime juice: Brightens up the dish with a touch of acidity. Lemon juice can also work as a substitute.
- Baby spinach: Adds color, texture, and nutrients. Kale or Swiss chard are good to use, too.
How To Make Cauliflower Rice
In this recipe, I used riced cauliflower that I picked up at the grocery store because I didn’t have time to mess around with a whole head of cauliflower. But if you want to rice your own cauliflower, no biggie! Just follow my easy steps here for how to make cauliflower rice.
- Sauté the Garlic: Melt the butter in a large skillet over medium heat, add the minced garlic, and cook, stirring frequently, until fragrant. Be careful not to let it burn, as burnt garlic can turn bitter.
- Cook the Cauliflower Rice: Add the cauliflower rice, chili powder, salt, and pepper. Stir and cook for about 2 minutes, or until the rice is tender.
- Add Liquid and Spinach: Stir in the vegetable broth, lime juice, and baby spinach. Cook until the spinach is wilted and the liquid evaporates.
- Adjust Seasonings: Remove from heat, taste it, and adjust the seasonings as needed. Serve warm with chicken—my chicken piccata would be perfect—or pair it with tomato pesto salmon for a delicious meal!
Recipe Tips & Variations
This garlic butter cauliflower rice with spinach is simple to make, and its buttery, garlicky flavor will win a fan out of you, and you, and you—but first, take a peek at these tips to make it the best it can be!
- Avoid Excess Moisture: After ricing your cauliflower, place it in a clean dish towel and press to remove excess moisture before cooking. This step prevents sogginess and helps achieve a better texture.
- Add Extra Veggies: Incorporate additional vegetables like diced bell peppers, mushrooms, or zucchini to boost flavor and nutrition. Sauté these along with the garlic before adding the cauliflower rice.
- Use High Heat and Avoid Overcrowding: Sauté the cauliflower rice over medium-high heat and ensure the pan isn’t overcrowded. This technique helps evaporate moisture quickly, preventing the rice from becoming mushy
- Add Soy Sauce and Sesame Oil: For an umami-rich twist, drizzle a bit of soy sauce and sesame oil into the cauliflower rice during the final minutes of cooking. This combination adds depth and a subtle Asian-inspired flavor.
- Mix In Fresh Herbs and Citrus: Finish the dish with chopped fresh herbs like parsley, cilantro, or green onions, and a squeeze of lemon or lime juice.
Serving Suggestions
Cauliflower rice is as a versatile side as rice and works with many mains. I love pairing it with my salmon in foil recipe or with these shrimp in packets for an easy and healthy meal. It’s also amazing with my spicy, sweet, and sticky chicken thighs or tender and juicy instant pot chicken breasts.
How To Store
Transfer cooled, cooked cauliflower rice to airtight containers and refrigerate for up to 4 days. For longer storage, freeze it in airtight containers for up to 5 months.
When ready to use, defrost the cauliflower rice at room temperature before reheating.
More Easy Cauliflower Recipes
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Cauliflower Rice Recipe
Ingredients
- 3 tablespoons butter
- 3 cloves garlic, finely minced
- 4 cups riced cauliflower
- ¼ to ½ teaspoon chili powder, or to taste
- salt and freshly ground black pepper, to taste
- ¼ cup vegetable broth, you can also use chicken broth, bone broth, beef broth, etc…
- 1 whole lime, juiced
- 6 ounces baby spinach
Instructions
- Cook the butter and garlic. Melt the butter in a skillet set over medium heat. Add the garlic and cook and stir for 2 minutes; be careful not to burn the garlic.
- Add the cauliflower. Stir in the cauliflower rice; season with chili powder, salt, and pepper, and cook and stir for 2 minutes, mixing around until everything is thoroughly combined.
- Stir in the liquids and spinach. Add in the vegetable broth and lime juice. Stir in the baby spinach; cook and stir for 1 minute or until the spinach is wilted and the liquid has evaporated.
- Finish and serve. Remove from heat and taste the cauliflower rice for seasonings; adjust accordingly and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I made this, and served it with chicken thighs cooked in Sweet Chili sauce, made a very yummy dinner!
That’s great to hear! I’m very happy you enjoyed it! Thank YOU! 🙂
This is a wonderful recipe!!! I had to make a quick dinner, looked in my freezer and saw that I had two packages of cauliflower rice and 1 package of chopped spinach so I “Googled” cauliflower rice with spinach recipe keto style and your recipe showed up. I used my roasted garlic paste and after I followed your recipe, I added Sun-dried tomatoes. It gave it a bit of a tang. It was so delicious. Thank you for your recipe. It’s a keeper that I’ll be using regularly. It went well with my salmon. 😘😘😘
I’ve made this twice now and the flavour was good, but the rice was mostly mushy. Is this because I washed my cauliflower before shredding it? I didn’t buy frozen from the store because it was a ridiculous price for a tiny bag. ($5.99/bag vs $2.99 for a head). I’d like to make this again but want to avoid the mushiness. Any advice? TIA.
Hi!
I know, lately the price for riced cauliflower is ridiculous. 😬
Speaking from experience, grating it too small and cooking it for too long will result in mushy cauliflower rice.
Yum…Surprisingly good, really enjoyed this!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Silly question but I’m new to cauliflower rice. Is it already cooked when being tossed in or is that enough time to cook it in the recipe?
Hi!
No, it’s not precooked, but it will cook once you toss it in the pan. It takes just minutes to cook it because the “grains” are so small. 😊
Did you use frozen cauliflower rice? Or did you find fresh cauliflower rice at your store?
Hi!
Yes, I get the fresh cauliflower rice from the store, but both fresh or frozen will work in this recipe.
My first encounter with cauliflower rice… to me it tasted like cabbage.
It was good and I’d eat it again, maybe next time making it as a Mexican bowl with black beans and cheese…
Thank’s for the recipe
Any tips on how to make cauliflower mashed potatoes?
Blend your cauliflower rice in a food processor/blender with butter, salt, cream cheese. Add to a dish or bowl and then garnish with chives, etc.
I made this tonight and it was amazing! My family does NOT like cauliflower rice and my husband was scraping his plate to get the last little bit. Love how flavorful it is.
That’s great! I am very glad you and your family enjoyed it! Thank YOU! 🙂
Can you use frozen spinach?