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
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