SERVES 4
GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE
Total time: 10 minutes
While eating a mostly grain-free, gluten-free diet, cauliflower has become one of the most versatile vegetables and I love experimenting with it. One of my favorite things to do is to turn it into “rice” and use as a substitute in dishes where there would normally be a starch. Plus, it’s a great way to squeeze more servings of veggies into your diet.
Place the cauliflower pieces in a food processor (depending on the size of your food processor, you will likely need to do this in 2 batches). Pulse the food processor until the cauliflower is the texture of rice, or “riced.”
Heat the oil in a large skillet over medium-high heat. When shimmering, add the riced cauliflower and cook, stirring, until heated through, 3 to 5 minutes. Don’t overcook the cauliflower rice, or it tends to get mushy. Season with salt and pepper to taste and serve as desired.