How To Make Cauliflower Rice (with or without a food processor!)
Cauliflower rice is a great way to cut carbs and incorporate a nutritious vegetable into your menu. You'll love this simple side dish recipe!
Servings: 4 servings
Calories: 83kcal
Ingredients
- 1 large head cauliflower cut into large or small chunks depending on ricing method
- 1 tablespoon extra virgin olive oil or coconut oil
- garlic powder and/or another seasoning to taste
- salt & pepper to taste
Instructions
- Wash the cauliflower then remove all the green leaves. Cut in half and remove the core.
- Grater Method: Cut the cauliflower into large chunks and then grate into rice using medium-sized holes
- Food Processor Method: Chop the cauliflower into small florets. You can use a grater attachment for your food processor or just toss it right into the container and pulse a few times until it resembles grains of rice.
- Sauté the "rice" in a large skillet over medium heat with oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired.
Video
Notes
Storing leftovers: Cooked cauliflower rice will keep in the refrigerator for up to four days. To reheat, warm it up in a skillet or individual portions in the microwave.
Freezing: You can freeze raw cauliflower rice in labeled freezer bags. It will keep for up to six months. There’s no need to thaw frozen cauliflower rice before cooking it. You may need to add a bit more cooking time.
Nutrition
Serving: 1cup | Calories: 83kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 63mg | Potassium: 628mg | Fiber: 4g | Sugar: 4g | Vitamin C: 101mg | Calcium: 46mg | Iron: 1mg