Recipe Collection
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:
- Wash and thoroughly dry cauliflower, then remove all greens.
- 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.”
- Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
- 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).
- 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