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 the cauli rice 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.
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