It's easy to make cauliflower rice!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 Cups
Rinse and dry cauliflower. Remove green leaves and base stem, cut the cauliflower head in half.
Cut cauliflower into similar sized, medium to small sized florets, cut any large pieces of stem off.
Place half of the florets into the food processor and don't fill the bowl more than halfway. Pulse until the cauliflower resembles grains of rice, about short 20 pulses. It is very easy to over process and accidentally make cauliflower puree, so take your time. Repeat with the second half of the florets.
At this point, the raw cauliflower rice can be used in the recipe of your choice.
To cook by itself, sauté in a skillet over medium heat with a tablespoon of oil until tender, 5-8 minutes. Season with salt and pepper.
If you don't have a food processor, you can use a box grater to grate the cauliflower.
*All nutrition information is an estimate using free services available to anyone. This information is provided as a courtesy and should not be construed as a guarantee. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Under no circumstances will foxandbriar.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Serving: 1Cup | Calories: 25kcal | Carbohydrates: 5g | Protein: 1.9g | Fat: 0.3g
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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