How To Make Cauliflower Rice
Learn how to make cauliflower rice from a fresh head of cauliflower, then cook it in a skillet until tender.
Ingredients
- 1 medium head of cauliflower rinsed and trimmed or a (16-ounce) bag of riced cauliflower
- 1 tablespoon unsalted butter or olive oil
- ¼ teaspoon salt
Instructions
- Remove the leaves and thick bottom stem from the cauliflower. Cut the cauliflower into medium-sized florets.
- Rinse the florets under cold water and dry them well.
- Place the cauliflower florets in a food processor fitted with the S blade. Work in batches and pulse in short bursts until the cauliflower resembles rice.
- Heat the butter or olive oil in a large skillet over medium heat.
- Add the cauliflower rice and stir to coat it in the butter or oil.
- Cover the skillet and cook for 3 minutes, stirring once or twice.
- Remove the cover and cook for another 2 to 4 minutes, stirring occasionally, until the cauliflower is tender and the extra moisture has evaporated.
- Season with salt and serve.
Notes
One medium head of cauliflower makes approximately 4 cups of raw cauliflower rice.
Storage, Freezing, and Reheating
- Store cooked cauliflower rice in an airtight container in the refrigerator for up to 3 days.
- Freeze raw cauliflower rice in a freezer-safe bag for up to 2 months. Press out the extra air and flatten the bag before freezing. Cook it directly from frozen in an uncovered skillet.
- Reheat cooked cauliflower rice in a skillet over medium heat for 3 to 4 minutes. You can also microwave it for 1 to 2 minutes, leaving the container slightly uncovered so steam can escape.
Nutrition
Calories: 66.9kcalCarbohydrates: 7.1gProtein: 2.8gTotal Fat: 3.9gSaturated Fat: 0.7gSodium: 188.5mgPotassium: 429.9mgFiber: 2.9gSugar: 2.7g
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