How to Make Cauliflower Rice
Cauliflower Rice is a healthy alternative to rice that comes together in minutes. Use it to sneak more servings of vegetables into all your favorite rice dishes!
Servings: 8
Calories: 49kcal
Ingredients
- 1 large head of cauliflower
- 2 tablespoons olive oil alternatives: butter, coconut oil, sesame oil
- salt and pepper to taste
Instructions
- Remove the leaves and stem from the cauliflower. Wash thoroughly and pat dry.
- Chop the cauliflower into 5 or 6 pieces.
- Grate with a box grater or (preferred) shred the cauliflower in a food processor. You may have to do a few batches. Make sure larger pieces are picked out and re-processed.
- Place grated cauliflower on paper towels or a thin dish towel. Wrap the cauliflower up and squeeze out the excess moisture. You may have to repeat this step several times to get most of the moisture out.
- Heat oil in a pan or large skillet over medium heat.
- Saute cauliflower rice until tender. Add salt and pepper to taste. Serve immediately.
Notes
- Store leftover rice in the fridge in an airtight container for up to five days.
- You can also freeze raw cauliflower rice for up to a month. Store in the freezer in an airtight container.
- Cook frozen cauliflower rice the same way as if it were thawed. The cooking time will just be a little longer.
Nutrition
Serving: 1g | Calories: 49kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 215mg | Fiber: 1g | Sugar: 1g | Vitamin C: 35mg | Calcium: 16mg | Iron: 1mg