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How to Make Cauliflower Rice
How to Make Cauliflower Rice
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Transform cauliflower into a quick and delicious rice alternative by pulsing in a food processor and sautéing. Enjoy a speedy veggie-packed meal!
Ingredients:
  • 1 head cauliflower (about 2 1/2 pounds)
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 tablespoon chopped parsley
  • Salt, to taste
  • Black pepper, to taste
Instructions:
  • Prepare the cauliflower by removing the outer leaves and cutting off the florets from the stem. Then, chop the florets into 1 to 1 1/2-inch pieces. Enjoy the process!
  • Prepare the cauliflower: Pulse half of the florets in a food processor for 10 seconds until they resemble cooked rice. Make sure to scrape down the sides. Transfer to a large bowl and repeat with the remaining florets. Combine all processed cauliflower in the bowl to yield about 6 cups of cauliflower rice.
  • Transfer the cauliflower rice to a resealable plastic bag and refrigerate for up to 10 days or freeze for up to 30 days for future use.
  • In a large sauté pan over medium heat, heat olive oil. Add cauliflower rice in a single layer. Cook for 2 minutes, then stir and continue cooking until tender, for 3 to 5 minutes. Season with salt and pepper.
  • Presentation: Place the cauliflower rice in a bowl and top it with freshly chopped parsley, a generous drizzle of olive oil, and season with salt and pepper to your liking. Enjoy the dish and feel free to share your feedback below!

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