How To Make Cauliflower Rice
A popular low-carb alternative to regular white or brown rice, cauliflower rice is a great basic recipe you can easily make at home.
Servings: 6 servings
- 1 head cauliflower
- 2 tablespoon olive oil or cooking oil of choice
- salt and pepper to taste
Remove the green leaves from the cauliflower and set them aside (see the notes for tips on what to do with them.)
Using a sharp knife, remove the stem from the cauliflower, cut off any gnarly bits and chop into thick matchsticks.
Cut the rest of cauliflower head into evenly sized florets.
Blender or Food Processor
In batches (the size of your machine will determine how much you can get in there, but don't fill it more than 1 layer deep) pulse in one-second bursts until the cauliflower resembles grains of rice.
Use a tamper to push down or a spatula to scrape the sides as needed. I use this food processor.
Chopping with a Chef's Knife
Uncooked cauliflower rice can be stored in an airtight container in the fridge for about a day.
Cooked cauliflower will last a bit longer in the fridge than when it is uncooked. Store cooked cauliflower rice in an airtight container in the fridge for 2-3 days.
Raw cauliflower rice can be frozen and stored in the freezer in an airtight container or ziploc bag for about a month.
Calories: 65kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 287mg | Fiber: 2g | Sugar: 2g | Vitamin C: 46mg | Calcium: 21mg | Iron: 1mg