Gluten-free, Dairy-free, Paleo, Vegetarian, Whole30
Simple, healthy, grain-free “rice” is perfect for when you want to add more vegetables to the mix or if you are doing a Whole30. I prefer to make cauliflower rice at home because it’s way fresher, and you get twice the amount for a fraction of the price of packaged “rice.” It’s a little messy—but once you’re done, you will have enough cauliflower rice to last you for days.
Makes 4 to 6 cups, depending on the size of the cauliflower
Cauliflower Ricing Methods
box grater: Carefully grate each floret along the larger holes of the box grater to form rice or quinoa-size pieces.
food processor: In two batches, pulse the cauliflower florets in the processor until the pieces resemble rice or quinoa.
Cauliflower Rice Cooking Methods
oven: Preheat the oven to 400°F. Spread the riced cauliflower on a large baking sheet in a thin layer. Bake for 15 to 20 minutes, until softened, tossing the cauliflower halfway through.
microwave: Place the riced cauliflower in a large, microwave-safe dish and cover with a vented microwave-safe lid. Microwave for 3 minutes. Stir the cauliflower, then continue to microwave for an additional 3 minutes until softened and fluffy in texture.
stove: Heat 2 tablespoons ghee or cooking oil in a large pan over medium heat and add the riced cauliflower. Cook, stirring, until the cauliflower is cooked and softened to your liking.