Easy cauliflower rice
Cauliflower rice is quick and easy to make at home and is great for a healthy, low-carb side dish. It’s naturally gluten-free and great for vegan, paleo and whole-30 eating.
Yield: 6 servings
Ingredients
- 1 medium head cauliflower
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare cauliflower rice. Rinse and pay cauliflower dry and cut into large chunks. Add to a food processor, working in 2-3 batches. (See notes below if you don't have a food processor.) Pulse until the cauliflower is broken down and resembles small rice pieces, about 10-15 pulses. If you have a chunk that’s left, you can just remove it and add it to the next batch. Transfer the cauliflower rice to a bowl and continue with the remaining batches.
- Heat olive oil in a skillet over medium heat. Add all of the cauliflower rice and stir well.
- Cover and cook for 5-7 minutes, until tender. Season with salt and pepper and serve immediately or use in desired recipe.
Notes
If you don't have a food processor, you can use a blender to make cauliflower rice. Just go slowly and be careful not to turn it into mush. Or you can also use a cheese grater. I’ve done this before and while it takes a bit longer, it comes out exactly the same, texture-wise.
A medium sized head of cauliflower yields approximately 5-6 cups of rice, before cooking.
Prep ahead: Uncooked riced cauliflower will keep 4-5 days in the fridge. You can also freeze uncooked cauliflower rice for up to 6 months. (Store in a freezer-safe container that you've labeled and dated.)
Leftovers: Leftover, cooked cauliflower rice can be stored in the fridge for 3-4 days. Reheat and use.
Recipe ideas for cauliflower rice:
- Substitute for brown or white rice as a low-carb side.
- Use to make cauliflower fried rice. (See this recipe.)
- Add to tacos or burritos
- Use for a "grain bowl" and add your favorite veggies, protein and a sauce or dressing
- Serve with a stir fry or curry
- Make southwest cauliflower “rice” bowls. Add some southwest or taco seasoning to the cauli rice then mix in some black beans, charred corn, bell peppers and your protein of choice. Top it with some salsa, sliced avocado and shredded cheese.
Video
Nutrition
Serving: 1serving | Calories: 42kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 64mg | Fiber: 2g | Sugar: 2g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
