Cauliflower Rice
1 head of cauliflower
Peel off leaves.
Chunk up.
Place in a food processor.
Grind until “rice” like.
Voila!
It can be frozen!
Cooking methods courtesy of this fabulous website.
COOKING TIPS:
If preparing the cauliflower rice from frozen, I suggest removing it from the freezer and leaving it on the counter to soften and defrost while you cook whatever you are planning on serving it.
OVEN COOKING METHOD (my favorite!)
Preheat the oven to 425F. Spread cauliflower rice on one or more baking sheets (depending on how much you have) into a single layer. Don’t make yourself crazy about the single-layer thing. You don’t want to crowd the pan, or it will steam and remain moist. Bake for 15 minutes, flipping the “rice” at least 1x. Remove, serve and enjoy!
FRYING PAN METHOD:
- Heat a small amount of olive oil or coconut oil in a non-stick pan over medium-high heat and add cauliflower rice.
- I like to “dry fry” it to remove as much moisture as possible. Make sure to season with salt, pepper, and another complimentary spice if possible. Enjoy!
Servings: 8
Calories: 18
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