Marcus Samuelsson's cauliflower rice

Total Time
30 min
20 min
10 min
Cauliflower rice is light and fluffy, and it’s a tasty replacement for couscous or rice in your meal. This recipe, created by award-winning and renowned chef Marcus Samuelsson, is a stellar option. Sautéing shallots, scallions, and ginger build aroma and flavor right from the start, while the almond milk added with the cauliflower gives the dish richer texture. The raisins and slivered almonds add contrasting sweetness and crunch. If you’re using a food processor, you’ll need to cut the cauliflower into pieces, and then pulse it in short intervals until its chopped into rice-sized bits. You may need to work in batches so you don’t overload it.


Uncooked cauliflower

8 oz, florets, broken into small pieces

Uncooked shallot(s)

1 medium, minced

Uncooked scallion(s)

1 medium, finely chopped

Minced ginger

2 Tbsp

Extra virgin olive oil

2 Tbsp


4 fl oz

Plain unsweetened almond milk

4 fl oz

Fresh lime juice

½ fl oz


4 Tbsp, chopped

Slivered almonds

4 Tbsp

Table salt

1 tsp

Black pepper

1 tsp, Alleppo variety recommended


  1. Either grate cauliflower on a box grater or pulse in a food processor.
  2. In a large sauce pot over medium heat, cook aromatics (shallot, scallions and ginger) with oil until soft. Add cauliflower, water, and almond milk; cook, stirring occasionally until liquid has evaporated. Stir in lime juice, raisins, and almonds; season with salt and pepper.
  3. Serving size: 1/2 cup


This recipe, originally created by Chef Marcus Samuelsson, has been modified slightly by WW with permission.