Cauliflower “rice” has a texture very similar to regular white rice, has a very mellow flavor, and mixes well in dishes that typically use rice. The key to a good cauliflower rice is to cook it just enough so that the cauliflower is tender but not mushy.
1 head cauliflower
Clean and trim your cauliflower into florets.
In a food processor, process raw cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade. Alternatively, you can shred it with a hand-held grater, or even use a knife, if you have the dexterity to chop it up VERY fine.
Using a food processor, place the florets (in small batches so as not to overcrowd them) in your food processor and pulse in short bursts until the cauliflower resembles cous-cous, or small grains. If there are any large pieces of cauliflower left over, remove them and pulse again separately. You want to be careful and not over-pulse, or else you will purée the cauliflower.
Remove the cauliflower rice from the food processor and it’s ready to use in other recipes. It also freezes well at this stage.
Fried “rice”: toss some riced cauliflower with sautéed veggies, sesame oil and soy sauce for a “fried rice” dish that you’ll love just as much as the real thing.
Rice the cauliflower a little finer if you are going to use for crepes or tortillas, or baking with.
Use riced cauliflower in dishes that call for grains such as tabouleh, cous-cous, nori rolls, pilaf, fritters, patties, fried rice, soups, or as a “rice” side to curries, stews and casseroles.
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