THE MICROWAVE METHOD:

Cup of Yum
1. Rice the cauliflower using a food processor (pulse gently; do not run continuously to avoid making mush) or a box grater (use the medium-sized holes).
2. Place the riced cauliflower in a microwave-safe bowl and cover it.
3. Microwave for about 5 minutes. If you’re preparing a large amount, stir it after 5 minutes and microwave for an additional 5 minutes, or until the cauliflower is tender.

THE OVEN STEAMING METHOD:

1. Preheat oven to 400°F.
2. Rice the cauliflower using a food processor (pulse gently; do not run continuously to avoid making mush) or a box grater (use the medium-sized holes).
3. Place the riced cauliflower in an oven-safe dish with a lid. Cover it securely.
4. Bake in the oven for 10 to 15 minutes, depending on the quantity, until the cauliflower is tender.

THE ROASTED METHOD:

1. Preheat oven to 425°F.
2. Rice the cauliflower using a food processor (pulse gently; do not run continuously to avoid making mush) or a box grater (use the medium-sized holes).
3. Toss the riced cauliflower with a drizzle of olive oil or avocado oil.
4. Spread it in a single layer on a baking sheet.
5. Roast for 10 to 15 minutes, stirring once during cooking if making a large batch. The cauliflower rice is done when it is lightly golden and crisp.

THE PAN-FRIED METHOD:

1. Rice the cauliflower using a food processor (pulse gently; do not run continuously to avoid making mush) or a box grater (use the medium-sized holes).
2. Heat a large skillet over medium heat. Once the skillet is hot, add a splash of olive oil or avocado oil.
3. Once the oil is hot, add the riced cauliflower. Spread the cauliflower rice out in an even layer to avoid overcrowding.
4. Cook, stirring occasionally, for 5 to 10 minutes, or until the cauliflower is golden brown and crispy.