How to make cauliflower rice

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How to make cauliflower rice

How to make cauliflower rice

Low-carb fans are absolutely nuts about cauliflower rice, the grain look-alike that can be swapped into many traditional rice recipes, cutting the cooking time by half. Its less expensive to make your own and use it for many dishes for your next recipe that has rice in it.

Honestly cauliflower is used is so many ways and it found its calling in life as it has been transformed into “rice”, pizza crust, breadsticks, mashed “potatoes”, sauces, “pasta”, steak, tortillas, hummus, and in baked goods. Even if you’re not avoiding carbs or grains, using cauliflower is a great way to get more vegetables into your diet.

Lets get started!

1. Trim the leaves.

Slice off and remove any leaves that are attached to the stem. Gently shave off any brown spots on the head of the cauliflower.

2. Trim the head into florets.

Place the cauliflower crown down onto your cutting board and trim the cauliflower into florets, cutting away as much stem as possible. You can save the trimmed stems and leaves for roasting – they’re edible and tasty.

3. Transfer the florets to a food processor in batches.

Overcrowding the food processor will result in unevenly-sized cauliflower rice. For a large head of cauliflower, you’ll want to work in three batches. Transfer the batches to a food processor fitted with a blade attachment.

No food processor? No problem. You can use a box grater instead. Cut the cauliflower into quarters and carefully grate the crowns into a large bowl.

4. Pulse the florets.

Short pulses work best; a steady run will puree the cauliflower instead of turning it into rice. Pulse until the mixture is finely chopped and uniform and resembles couscous.

5. Wring out the excess water.

Transfer the cauliflower rice to a clean dishtowel, wrap up the rice and wring out all the excess moisture. It’s important to wring out as much as possible, because excess moisture makes the cauliflower rice limp and soggy.

wring our the excess water

6. Enjoy the raw cauliflower rice immediately.

You can enjoy cauliflower rice raw, but it’ll start to smell sulfuric as it sits, so eat it immediately in a crunch salad or salsa!

7. Or cook it.

Heat some olive oil in a large nonstick skillet over medium. Add the rice and season with salt, stirring occasionally with a wooden spoon until it’s golden brown around the edges.

Store cooked cauliflower rice for up to 5 days in an airtight container in the fridge. You can freeze it up to 3 months.

A couple of tips:

1. If you cook your rice on stove top, don’t cover the pan. This will make the rice cook faster before it can get some color on it, and it will get mushy. No one likes mushy rice, and the same can be applied to cauliflower rice. Fluffy all the way.

2. Don’t stir too much, and be gentle when you do. Too much stirring will make it mushy and won’t allow it to brown as quickly.

3. If you bake or roast it in the oven, temp at high and leave it in for 10 to 15 minutes to give that caramelized look. Don’t leave it too long in the oven or it will burn.

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