To make cauliflower rice, follow these steps:
Ingredients
- 1 medium head of cauliflower
- Olive oil (about 1 to 2 tablespoons)
- Optional: garlic, onion, scallions, lime or lemon juice, salt, pepper, fresh herbs
Instructions
- Prepare the cauliflower
Remove the leaves and core from the cauliflower. Chop it into large chunks that fit your food processor
- Rice the cauliflower
Place the cauliflower chunks in a food processor and pulse until the pieces resemble rice grains or couscous in size. Do this in batches to avoid over- processing, which can make it mushy. If you don’t have a food processor, you can grate the cauliflower using a box grater with medium-sized holes
- Remove excess moisture
Transfer the riced cauliflower to a clean kitchen towel or paper towels and squeeze out as much water as possible. This helps it cook better and prevents sogginess
- Cook the cauliflower rice
Heat olive oil or butter in a large skillet over medium heat. Optionally, sauté aromatics like garlic, onion, or scallions first until fragrant. Add the cauliflower rice and cook, stirring occasionally, until tender and slightly golden, about 5 to 10 minutes. Season with salt, pepper, and a squeeze of lemon or lime juice to brighten the flavor and reduce any bitterness
- Serve
Stir in fresh herbs or toasted nuts if desired, and serve warm as a side dish or use it as a low-carb substitute for rice in other recipes
Optional: Oven Roasting Method
- Toss the riced cauliflower with oil and spread it evenly on a baking sheet. Roast in a preheated oven at around 450°F (230°C) for 15-25 minutes, stirring occasionally, until golden and slightly crispy
This method yields a versatile, healthy, low-carb rice alternative that can be flavored and used in many dishes
