How to Make Cauliflower Rice
Total Time
10
Prep Time
7
Cook Time
3
Rating
5 out of 5 stars
(72)
Ingredients
4 servings
- 1 medium cauliflower
- 1 teaspoon extra-virgin olive oil
- ½ cup chopped scallions
- Juice of ½ lime
- Sea salt and freshly ground black pepper
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Preparation
Step 1
Make sure your cauliflower is fully dry. Chop the cauliflower into large pieces. You can include the cores, but discard the leaves or save for another use. Place the cauliflower pieces in a food processor and pulse until it has the texture of rice. Work in batches if necessary and don’t over process or it will get mushy. Use in any recipe that calls specifically for riced cauliflower. Continue following that recipe’s instructions.
Step 2
If you plan to serve your cauliflower as a side dish or use it in place of regular rice, I recommend lightly cooking it and seasoning it to take off the raw bite. In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the scallions and cauliflower and sauté until heated through, about 3 to 5 minutes. Season with salt, pepper, and a squeeze of lime juice to help remove any bitterness from the raw cauliflower.
Step 3
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Chef's notes
After your cauliflower is 'riced,' you can use it plain in any recipe that calls for raw cauliflower rice. Follow the directions in that specific recipe.
If you don’t have a food processor, you can grate the cauliflower with a box grater.
