An easy, step-by-step tutorial so you get that perfect textured cauliflower rice every time!
Ingredients
1head of cauliflower
olive oil or avacodo oil
ground black pepper
salt
Instructions
Grating Preparation Method:
Remove stem and leaves from the bottom of your head of cauliflower. Cut cauliflower into small pieces.
Take a large plate and set it in the bottom of your sink. Place a grater on top of the plate.
Take cauliflower one chunk at a time and grate the top of the cauliflower, leaving the stem to discard (or save to make cauliflower mash).
Food Processor Preparation Method:
Remove stem and leaves from the bottom of your head of cauliflower. Cut cauliflower into small pieces.
Place small cauliflower chunks into your food processor.
Pulse until cauliflower is rice-like, about 3-4 times.
Remove any extra-large chunks that haven't broken down.
Cooking:
To cook, bring a large cast iron skillet to medium-high heat.
Add enough avocado or olive oil to just barely coat the pan (if you add too much your cauliflower rice may get soggy - we don't want that).
Add cauliflower rice and sauté for 2-3 minutes, or until hot.
Sprinkle with salt and pepper.
Serve as desired.
Notes
Preferred Method: I know, I know - the food processor IS easier and less messy... I get it! BUT as someone who makes cauliflower rice a lot, I can tell you from experience that I (personally) much prefer the hand-grated cauliflower rice because the texture just seems to be much more rice-like. Do what what works for you though!
Beef up the flavor: If you want to increase the flavor of your cauliflower rice you can modify the cooking method as follows:
Bring large cast iron skillet to medium-high heat. Add enough ghee to just barely coat the pan.
Sauté a tablespoon of minced garlic and approx. 1/4 of a sweet yellow onion (diced) for 3-4 minutes.
Add a splash of chicken broth to the pan and then add cauliflower rice. Stir constantly on medium/medium-high heat for 2-3 minutes.