How To Make Cauliflower Rice

Riced cauliflower is perfect to sneak more vegetable servings into your day and it’s a great alternative, if you are avoiding grains.
It’s light and fluffy and can replace rice or couscous in either warm or cold dishes.
It’s also apt for many diets: vegan, gluten-free, keto or low carb and it’s great for Batch Cooking or Meal Plan.

Author: Claudia Canu
Prep Time: 20 min
Cook Time: 10 min
Total Time: 30 min
Yield: 10
Category: Side
Method: Stove
Cuisine: Healthy

Ingredients

1 head of cauliflower
2 tablespoons of grass-fed butter
9 basil leaves
1/2 teaspoon of salt
1/2 teaspoon of black pepper

Instructions

Wash the cauliflower and remove the outer leaves.
Cut the head of the cauliflower into quarters, and cut the inner core from each quarter so that you are left with just the florets.
If using a FOOD PROCESSOR: Transfer the florets to the food processor that has been fitted with a blade and pulse until it turns into small granules. If a big floret doesn’t get processed, cut it into small pieces before trying to process it again. Avoid filling the food processor. Best to work in batches.
If using a GRATER: place the grater into a big bowl and place it in the sink. Use the big holes on the grater to grate the florets by hand.
Transfer the riced cauliflower into a clean kitchen towel placed opened inside a medium bowl. Close the kitchen towel and squeeze the cauliflower rice to remove the excess moisture.
Serve it raw in cold dishes or sauté it in a skillet.
For an easy sauté version, add two tablespoons of butter into a medium skillet, over medium heat, for each half cauliflower head and 9 basil leaves.
Cook it until golden brown for a crunchy taste. If you prefer a softer texture, place a lid on the skillet and let it steam for 5 to 8 minutes.