How to Make Cauliflower Rice: Simple Riced Cauliflower Recipe

• 1 head cauliflower

1. 1

   Trim the cauliflower, removing the stem and leaves. Using a sharp knife, quarter the head of cauliflower. Slice on the diagonal to remove the core from each quarter. Using your hands, break the four pieces of cauliflower into large florets.

2. 2

   Transfer the florets to a colander and rinse. Dry the florets well on a dish towel or paper towel, removing all excess moisture.

3. 3

   Transfer the dry cauliflower florets to the bowl of a food processor and briefly pulse. Continue pulsing in short bursts until the cauliflower has reached the desired consistency. You should have small pieces the size of rice or couscous, not a puree. If you don't have a food processor, you can use a box grater.

4. 4

   Enjoy the grated cauliflower raw, or transfer to a freezer-safe container and store frozen cauliflower rice for up to 3 months. Alternatively, sauté the cauliflower on the stovetop for a nutty, caramelized cauliflower fried rice.

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