Cauliflower Rice

Cauliflower is such a versatile vegetable and one of our favorite things to do with it is to turn it into “rice.” Because rice can often leave dishes feeling heavy, it’s nice to substitute a vegetable where a starch would usually be. In addition, it’s a great way to squeeze more servings of vegetables into your day.

Ingredients

  • 1 large head cauliflower

Instructions:

  1. Wash and thoroughly dry cauliflower, then remove all greens.
  2. Cut the cauliflower into large chunks. Using a box grater, use the medium-sized holes (the side commonly used to grate cheese), to grate into “rice.”
  3. Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
  4. Once you have your cauliflower rice, it’s easy to cook (or enjoy raw)! Simply sauté in a large skillet over medium heat in 1 Tablespoon oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper).
  5. Use cauliflower rice in recipes that call for rice, such as stir fries or fried rice! Store leftovers in the refrigerator up to 5 days. Store uncooked cauliflower rice in the freezer up to 1 month.

Source: minimalistbaker.com