Cauliflower rice recipe is very simple to make, so let's learn how to make cauliflower rice with two easy preparation techniques. It's a perfect substitute for rice and is keto, low-carb, and paleo-friendly.
Wash cauliflower thoroughly, pat dry with a towel, and then remove the green parts.
1. Food ProcessorFirstly, separate cauliflower into 1-2 inch florets. Add 2 cups of florets or halfway through the processor. Pulse the cauliflower till small rice-like grains are formed.Mince or grate florets with the help of a grater or food processor to resemble fine rice or semolina.
2. GraterFirstly, separate cauliflower into florets, preferably bigger size, so that it's easier to grate. Using the box grater with medium-sized holes, grate florets to resemble fine rice or couscous.
In a large skillet or pan, heat 1 tablespoon of oil, then add the cauliflower rice and saute for 2 minutes, cover with a lid, and cook on medium-low heat for another 2-3 minutes or till tender. Season with salt and pepper. Serve Hot.
Notes
Storage + How to freeze Cauliflower Rice
Cauliflower Rice can be made in advance and it can be kept for up to three days in the refrigerator in an airtight container, and it can be frozen for up to 1 month by freezing individual portions in freezer resistant containers or Ziploc freezer bags.Just defrost for 10 minutes before cooking.Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.