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creamy cauliflower garlic rice 53142736

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.

  • Total Time: :20
  • Yield: 4 1x

Ingredients

Scale
  • 1 head cauliflower
  • 1 tablespoon olive oil
  • salt & pepper

Instructions

  1. Wash cauliflower and pat dry.
  2. Remove outer leaves; break down the head of cauliflower into uniform pieces (1-2 inch florets). Include stems!
  3. Working in 2-3 batches, place florets into a 7 cup food processor fitted with a steel blade.
  4. Pulse 10-15 times, until cauliflower is in small rice-sized pieces. Remove any full florets that may remain.
  5. Optional: for the best texture and flavor, squeeze moisture out of cauliflower using cheesecloth.
  6. 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.
  7. 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/