cauliflower rice recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 head cauliflower (yields ~4 cups riced cauliflower, or use frozen equivalent)
02 -
1/2 teaspoon sea salt (adjust to taste)
03 -
1/8 teaspoon black pepper (or 1/4 teaspoon to taste)
04 -
2 tablespoons olive oil
# Instructions:
01 -
Cut the head of cauliflower into quarters and remove the core. Chop into florets.
02 -
Use a food processor with a grater blade or a box grater to rice the cauliflower into small, rice-like pieces.
03 -
In a large skillet with tall sides, heat olive oil over medium-high heat for 1–2 minutes.
04 -
Add the riced cauliflower to the skillet. Season with salt and pepper. Stir fry uncovered for 3–5 minutes until the cauliflower is tender but not mushy.
# Notes:
01 -
Store cooked cauliflower rice in the fridge for up to 5 days or freeze for 3–4 months.
02 -
You can blanch fresh cauliflower before freezing to preserve texture and flavor.
03 -
Try adding herbs, spices, or garlic for extra flavor.