How to Make Cauliflower Rice
Learn how to make cauliflower rice with this easy step by step guide. The perfect substitute for regular rice in any dish!
Servings: 4
Calories: 31kcal
Ingredients
- 1 Head Cauliflower
- 1-2 Tablespoons Olive Oil
Instructions
- Cut the cauliflower into chunks and feed them into a food processor using the medium grating blade so that you're left with grains of cauliflower that resemble grains of rice.
- Heat up a large frying pan or wok that has a lid with 1-2 Tablespoons Olive Oil. If your head of cauliflower was quite large then use 2 Tablespoons Olive Oil.
- Add the cauliflower and saute for a minute, then cover with a lid and allow the cauliflower to gently steam for a minute or two and then remove the lid and saute a little again.
- Repeat until you've cooked the rice for 8-10 minutes. It should be firm but tender.
- Serve with a stir fry or crispy tofu or veggie stew or anywhere you would usually use rice.
Notes
- Storing: Cooked cauliflower rice can be stored in the fridge in a covered container for up to 4 days.
- Freezing: It's also freezer friendly for up to 1 month.
Nutrition
Serving: 1Serve | Calories: 31kcal | Carbohydrates: 0.03g | Protein: 0.01g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 0.2mg | Potassium: 1mg | Fiber: 0.01g | Vitamin A: 13IU | Vitamin C: 0.03mg | Calcium: 0.1mg | Iron: 0.02mg