How to Make Cauliflower Rice
User Reviews
5
How to Make Cauliflower Rice
Description
This recipe transforms a head of cauliflower into rice-like grains by cutting it into quarters and either coarsely grating it or pulsing in a food processor. Cooking the riced cauliflower in olive oil over medium heat softens it in about five minutes without turning mushy.
The texture remains slightly grainy and tender, suitable as a base for many dishes or as a low-carb side. Seasoning with salt and pepper adjusts the flavor simply.
Besides sautéing, cauliflower rice can be oven-roasted at 425°F for 20–25 minutes, stirring once halfway through, to develop a drier, fluffy texture with slight browning.
Ingredients
- 1 head cauliflower
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
Instructions
- Rinse and shake cauliflower dry.
- Cut into quarters removing any outer leaves or tough stems.
- Coarsely grate cauliflower in a large bowl or pulse in a food processor in small batches until cauliflower is the size of grains of rice.
- Heat olive oil in a large non-stick pan and cook riced cauliflower about 5 minutes or just softened.
Notes
- To vary texture, oven-roast cauliflower rice on a foil-lined pan at 425°F for 20–25 minutes, stirring once midway.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Calories | 25 | 1% |
| Fat | 2g | 3% |
| Sodium | 5mg | 0% |
| Potassium | 53mg | 1% |
| Vitamin C | 8.6mg | 10% |
| Calcium | 4mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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