Have you joined the cauli rice craze yet? At first we were a bit skeptical about this simple swap of a cruciferous vegetable for a grain staple, but we’ve come around. Cauliflower just might be the new kale — it’s popular on restaurant menus and a favorite at home too for its versatility. You’ve tried cauliflower mashed potatoes, right? Cauliflower rice takes that same idea of a blank slate and gives you options that work especially well if you’re Keto, Paleo, gluten-free, or just trying to watch your carb count. You could always buy bags of cauliflower rice at the store, but when you learn how easy it is to make, you’ll want to add it to your weekly meal prep.
From Annelies Zijderveld, Brit + Co
- 1 head of cauliflower
- 2 Tablespoons safflower or other neutral oil
- 1 cup hot water
- 1 teaspoon Kosher salt
- chef’s knife
- cutting board
- food processor with blade attachment
- large skillet with lid
- Slice the cauliflower on the cutting board in half, top to bottom. Remove the leaves and trim the cauliflower into florets.
- Pulse the cauliflower florets in two batches in the food processor, until finely chopped and resembling coarse couscous.
- Heat oil in the skillet over medium heat. Stir in cauliflower, water, and salt. Cover and cook until the cauliflower is fork tender, about seven minutes.
What’s your favorite way to eat cauliflower rice? Tag us @BritandCo!
(Photos via Kurt Andre / Brit + Co)