The Kitchen · Grains & Legumes
Cauliflower Rice
From The Kitchen · a prep-ahead staple
When you want the shape of a grain bowl without the grain, cauliflower steps in beautifully, mild, tender, and ready in minutes. It takes on whatever you dress it with.
Scale
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 medium head cauliflower (about 1 lb florets)
- 1 tablespoon olive oil
- Pinch of sea salt
Method
- Cut the cauliflower into florets and pat them thoroughly dry.
- Pulse in a food processor in short bursts until it resembles rice, a few seconds too long turns it to purée.
- Warm the olive oil in a skillet over medium heat.
- Add the cauliflower and a pinch of salt, and sauté 5–7 minutes, until just tender.
- Serve at once.
Storage: Best fresh, though it keeps 4 days in the refrigerator.
Gina's tip
Pat the florets thoroughly dry before pulsing, lingering moisture is what turns cauliflower rice soggy in the pan.
Coach's Note
This is the swap for when the plate wants lightness, all the ritual of a bowl, with a little more room to spare.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
Gina