Cauliflower Rice is a good vegan side dish or a paleo alternative for rice or couscous!
INGREDIENTS
Servings: 6
Cauliflower
1 head
Olive oil
1 tbsp
Salt
to taste
DIRECTIONS
- Cut cauliflower head into sizeable florets. If the head’s core is not too firm, you can also chop it up and use.
- Depending on the size of your food processor bowl, add cauliflower florets and chunks into it all at once or by portions to fill the bowl only up to ¾, not more.
- Pulse at 1 second intervals until the florets reduce to the size of rice grains or couscous.
- Remove the pieces that are too large; transfer cauliflower rice to a container. Add all the unprocessed pieces to the processor and repeat until there are no more large chunks.
- If you don’t have a food processor, you can shred the florets with a large-hole grater.
- Use cauliflower rice raw (add to salads), freeze in a resealable bag for later, or cook in a non-stick skillet.
- Add olive oil to the skillet. Add cauliflower rice and season it with salt. Stir to mix in the oil and salt, cover with a lid and cook on low for about 5 minutes or longer to make the cauliflower rice as tender as you like.
- Cooked cauliflower rice makes a good side dish. It can also be refrigerated for up to a week.
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