Cauliflower rice is a great basic recipe to have on hand. It’s easy to make a big batch — and stock your refrigerator or freezer with a ready-to-cook, 5-minute side dish that goes with just about anything. Here’s how to make cauliflower rice for multiple meals.
Most recipes call for pulsing the cauliflower in a food processor, working in batches. I think the fastest and easiest way is to use the grater blade in the food processor. I use the fine shredding disc that fits my food processor. It takes just a few seconds to grate the whole head of cauliflower. If you don’t have a shredding blade, pulse the cauliflower with the chopping blade, or grate by hand with a box grater.
Once the cauliflower is riced, cook what you need, and store the rest, uncooked, in the refrigerator or freezer. I like to keep a big bowl of riced cauliflower in the refrigerator. It lasts for a few days, and it’s easy to just scoop out a couple of cups to cook with dinner. If you need to keep it longer, here’s how to freeze cauliflower rice.
My favorite way to cook cauli-rice is a quick saute. The only essential ingredients are a little bit of cooking fat, salt, and pepper. You can cook as much, or as little as you need. And add whatever flavorings you like. I like my cauliflower rice al dente, so I cook it about 5 minutes.
Lately, I’ve been adding a drizzle of truffle oil at the end and topping it with fried eggs for breakfast. And cauliflower rice topped with crock pot pulled pork is an easy weeknight dinner.
- 1 head cauliflower
- 1 tablespoon olive oil, ghee, or bacon fat
- sea salt
- fresh ground pepper
- Cut cauliflower into large florets.
- Rice cauliflower using shredding blade on food processor. Or pulse cauliflower in food processor with chopping blade, or grate by hand on box grater.
- Heat fat in large frying pan over medium heat. Add cauliflower rice and saute until just cooked through, about 5 minutes. Season with salt and pepper to taste.