How to Make Cauliflower Rice
Make cauliflower rice with a box grater or a food processor. It's a light, fluffy, low-carb side dish or a delicious addition to your stir-fries.
Servings: 4
Equipment
- Food Processor - OR -
Ingredients
- 1 head cauliflower large
- 2 Tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
Using a food processor
- Remove the leaves and stem of the cauliflower head and cut it into chunks.
- Working in batches, place the florets in a food processor.
- Pulse 8-10 times until the cauliflower resembles rice. Don't overprocess it.
Using a cheese grater
- Remove the leaves and stem of the cauliflower head and cut it into manageable chunks.
- Using the medium-sized holes of the grater, grate the cauliflower into rice-sized pieces.
Cook the cauliflower rice
- Heat the olive oil in a large skillet over medium heat.
- Pat the cauliflower rice with a paper towel to absorb the extra moisture that might bring a mushy rice, and then add it to the pan. Sauté for 2-3 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Cover and let it steam for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.Optionally garnish with parsley, and enjoy!
Video
Notes
To store: Raw cauliflower is best cooked or used immediately (alternatively, freeze it). Cooked cauliflower rice can be stored in an airtight container in the refrigerator for 4-5 days.
To freeze: Both raw or cooked (and fully cooled) cauliflower rice freeze well. Place it in freezer-safe bags or containers, removing as much air as possible and labeling with the date. Store in the freezer for up to 6 months.
To thaw: When you are ready to use the frozen cauliflower rice, either thaw it overnight in the refrigerator or use it directly from frozen when cooking. Check the blog post for serving suggestions.
To freeze: Both raw or cooked (and fully cooled) cauliflower rice freeze well. Place it in freezer-safe bags or containers, removing as much air as possible and labeling with the date. Store in the freezer for up to 6 months.
To thaw: When you are ready to use the frozen cauliflower rice, either thaw it overnight in the refrigerator or use it directly from frozen when cooking. Check the blog post for serving suggestions.
Nutrition
Calories: 99kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 338mg | Potassium: 432mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg