Cauliflower Rice

Name: Cauliflower Rice
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 serving
Ingredients: 1 head cauliflower, any size; 1 Tablespoon Olive oil (or butter); salt or seasonings (optional)

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Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
6
Calories
25 kcal
Course
Side Dish
Cuisine
International

Cauliflower Rice

Allison Stevens

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Cauliflower rice is a healthy, gluten free and low carb vegetable, making it a great substitute for starchy side dishes. Learn how to cook cauliflower rice.

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Ingredients

Servings

1 head cauliflower, any size
1 Tablespoon Olive oil (or butter)
salt or seasonings (optional)

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Instructions

Cut the cauliflower into quarters and trim out the inner core from each piece. Cut into smaller florets that can fit in a food processor.
Transfer the cauliflower florets to a food processor with the blade attachment and don't overfill it, no more than 3/4 full.
Process the cauliflower in 1-second pulses into it's broken down into rice-like grains.
Heat olive oil in a large skillet over medium heat. Add cauliflower rice to the skillet, season with salt, pepper, and favorite seasonings, stir and cover with a lid. Cook for about 5-7 minutes, stirring occasionally until the riced cauliflower is tender. Serve warm or refrigerate for up to 4 days.

Notes

You can store cauliflower rice in the fridge for up to 4 days, or you can portion it out in ziplock bags and store it in the freezer for 4-6 months.
Once you have riced the cauliflower, make sure to pat it dry and make sure there is not much excess moisture.
Portion out the quantity of cauliflower rice that you need for each meal and scoop it into each bag.
Squeeze the air out of each bag and seal it.
Label each bag with the date and the quantity. You can freeze cauliflower rice for up to 6 months.
For easier storage, flatten the bags out and stack them on top of each other in the freezer to minimize the amount of space you need. You can also use plastic or glass boxes if you prefer.