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How to Make Cauliflower Rice
Learn how to make cauliflower rice for a delicious side dish that incorporates more vegetables into your diet all while managing your carb intake! This easy recipe is the foundation for so many other low-carb vegan dishes including cauliflower fried rice.
Servings: 4 people
- 1 large head cauliflower washed and dried
- 1 tbsp vegetable oil
- salt and pepper to taste
Using a paring knife, remove the cauliflower's outer leaves and then cut the florets into 2-3 inch pieces.
Wash the cauliflower pieces with cold water and use paper towels to remove excess moisture.
Rice the cauliflower pieces using either a box grater (coarse grate), food processor (grater attachment is S-blade) or blender.
Different Cooking Options
Sautéeing: Place a large skillet over medium-high heat. Add oil and cauliflower rice and cover. Cook for 5-8 minutes until tender.
Steaming: Place the cauliflower rice in a steamer basket with water on high heat. Steam for 4-5 minutes.
Baking: Preheat oven to 400°F / 200°C. Place cauliflower rice on a sheet pan and bake for 10-12 minutes until tender.
Season with salt and pepper to taste. Serve and enjoy!
- Uncooked leftover cauliflower rice can be stored in an airtight container in the freezer for up to 1 month.
- Cooked leftover cauliflower rice can be stored in the fridge for up to 5 days.
- You can generally substitute cauliflower rice for white rice in many recipes.
Calories: 29kcal | Fat: 3g | Saturated Fat: 2g