Cauliflower Rice is a tasty, vegetable alternative to rice and other grains. While it still tastes like cauliflower, it adds flavor and visual interest to your plate.
Cut a head of cauliflower into small florets. Place in the bowl of a food processor. Pulse until the cauliflower resembles rice. (Alternatively, you can shred the head of cauliflower on the side of a box grater. It takes a little more muscle, but it works fine in a pinch.)
Heat the oil in a skillet until shimmering. Sauté the “riced” cauliflower until tender. Season to taste and serve as a replacement for rice. Chill and freeze to use later.
Notes
Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.