RECIPE - Cauliflower Rice

Cauliflower Rice

You will need:

1 head of Cauliflower (any size is just fine).

A splash or two of oil (coconut oil, sunflower oil, olive oil, canola oil - any healthy oil).

Salt - optional (I didn't use salt).

DIRECTIONS

Pull off the leaves and break the cauliflower into large florets, then rinse them well.

At this point, you have two options: you can grate your cauliflower florets or you can process them in a food processor. 

If you are using a food processor, break the florets into smaller pieces, put half of them in the large bowl of a food processor and pulse for about 45 seconds or till finely chopped, dump the rice out and pulse the remaining florets.

If you are using a grater, you want to make sure your cauliflower rice grains are uniform in size, using a box grater works well. Just be sure to use the side with the larger grates.

Now to cook your cauliflower rice! (Please know that you can eat it raw too.) 

Heat your non-stick pan, wok or skillet on low heat and splash about a tablespoon of oil to coat the bottom (I used canola oil). 

Once the oil has heated, add the cauli-rice stirring lightly for about 2-3 minutes, or until it’s softened and just beginning to turn lightly golden brown. (Season with salt and pepper to taste - depending on how you will be serving your cauli-rice).

You can serve as a stir-fry or plain with veggies. These are two ways I served mine.

  

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