How to Make Cauliflower Rice
If you've never made (or eaten) it, learning how to make cauliflower rice may seem difficult or time consuming. But trust us, it's easy peasy! We're offering two different methods on how to make it, giving you all the tips you need to know about storing it and letting you in on our favorite way to cook it up.
Servings: 2
Ingredients
- 1 medium head cauliflower about 16 ounces
- 1/2 tsp salt
- 1/2 tsp garlic
- 1 green onion sliced thin
Instructions
- Using a food processor: Cut the cauliflower into 2” florets (making sure they are all similar in size). Add the florets to the food processor and pulse 7-9 times until they are all broken down into “rice sized” pieces. Using a box grater: Cut the stem out of the cauliflower and cut the cauliflower into 4 pieces. Using the larger holes in the box grater (the ones you would typically use to grate cheese), grate the cauliflower.
- You can store uncooked cauliflower rice either frozen (for up to 1 month) or in the refrigerator for 5 days.
- When ready to cook: Heat a large pan of medium heat (we like using our nonstick skillet here). Once hot and then add cauliflower “rice” with ½ teaspoon salt and ½ teaspoon garlic powder. Cook until the cauliflower is tender about 5-6 minutes. The longer you cook it, the more water it will exude.
- Garnish with green onion and serve immediately, or let cool and place in the refrigerator for meal prep. Cooked cauliflower rice will last about 3-4 days.