Cauliflower Rice Recipe
It's easy to transform a fresh head of cauliflower into cauliflower rice that you can use in so many different, easy recipes!
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Equipment
Ingredients
Riced Cauliflower:
- 1 head of cauliflower , brown ends trimmed
To Cook:
- 1-2 teaspoons extra virgin olive oil
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon ground black pepper
- spritz of fresh lemon juice
- fresh parsley , chopped for garnish, optional
Instructions
Riced Cauliflower:
- Make sure the 1 head of cauliflower is dry. If you washed it, pat dry well with paper towels.
- Trim the cauliflower of any brown spots and then chop into 2-inch pieces.
- Working in 4 batches, place the cut the cauliflower into a large food processor and pulse until it is small bits. Alternatively, you can use the grater attachment of a food processor and feed it through the tube or do this manually by using a box grater.
To Cook:
- Heat the 1-2 teaspoons extra virgin olive oil in a large skillet. Add the riced cauliflower, 1/4 teaspoon coarse kosher salt and 1/4 teaspoon ground black pepper. Saute for 3-4 minutes and then remove from the heat.
- Season with a spritz of fresh lemon juice and garnish with minced fresh parsley, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Storage:
Store leftover cauliflower rice in an airtight container for up to 3-4 days in the fridge.Can You Freeze Cauliflower Rice?
Yes you can! Freeze cauliflower fried rice for up to 3 months in freezer bags or a freezer-safe container.