Cauliflower Rice
Cauliflower Rice – Is it too much work? Not at all! It takes 5 min to chop, a few seconds to process, and five minutes to cook. Total time is far less than you’ll spend cooking regular rice, and you are cutting out a ton of carbs and squeezing in a ton of veggies by doing so.
- Prep Time: :15
- Cook Time: :05
- Total Time: :20
- Yield: 4 1x
- Category: Side
- Method: Stovetop
Ingredients
Scale
- 1 head cauliflower
- 1 tablespoon olive oil
- salt & pepper
Instructions
- Wash cauliflower and pat dry.
- Remove outer leaves; break down the head of cauliflower into uniform pieces (1-2 inch florets). Include stems!
- Working in 2-3 batches, place florets into a 7 cup food processor fitted with a steel blade.
- Pulse 10-15 times, until cauliflower is in small rice-sized pieces. Remove any full florets that may remain.
- Optional: for the best texture and flavor, squeeze moisture out of cauliflower using cheesecloth.
- Heat 1 tablespoon of olive oil in a non stick pan. Add the cauliflower rice and sprinkle with salt and pepper. Cook for around 5 minutes. Cauliflower rice should still be ‘al dente’ with a bit of bite. Do not overcook as it will get mushy.
- Enjoy immediately, or store for later (4 days in the fridge or freeze for up to 3 months).
Nutrition
- Serving Size: 4
Find it online: https://goingmywayz.com/cauliflower-rice/