The Only Cauliflower Rice Recipe You'll Ever Need
A go-to recipe for fluffy, perfectly textured cauliflower rice. This technique yields a neutral-tasting base that's the perfect low-carb substitute for everything from stir-fries to burrito bowls.
Ingredients
Instructions
Remove the leaves and stalk, then roughly chop the cauliflower into florets. Working in batches, place the florets in a food processor with the S-blade and pulse until the pieces are the size of rice grains. Alternatively, use a food processor's grater blade or the large holes on a box grater.
Place the riced cauliflower in a large saucepan and drizzle with olive oil. Cover the pan and steam over low heat for 5 to 10 minutes, stirring occasionally. Cook until the rice is just tender.
Remove the pan from the heat and season generously with salt and pepper. Fluff with a fork and serve immediately.
Nutrition
- Calories
- 85 kcal
- Serving Size
- 1 serving
- Fat Content
- 7 g
- Saturated Fat Content
- 1 g
- Carbohydrate Content
- 8 g
- Net Carbs
- 4 g
- Sugar Content
- 3 g
- Fiber Content
- 4 g
- Protein Content
- 3 g
- Cholesterol Content
- 0 mg
- Sodium Content
- 580 mg