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Cauliflower Rice

Thanks to Lou Spence for this quick and spontaneous recipe to use up a cauliflower at our Winter Cook-In 2024.

Ingredients

  • 1 large head cauliflower
  • Oil
  • Seasoning/spices/soy sauce

Instructions

  • Wash and thoroughly dry cauliflower, then remove all greens.
  • If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes to grate into “rice.” If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into “rice.” 
  • Optional: Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
  • Once you have your cauliflower rice, it’s easy to cook (or enjoy raw)! Simply sauté in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper).
  • Use cauliflower rice in recipes that call for rice, such as stir fries or fried rice! Store leftovers in the refrigerator up to 5 days. Store uncooked cauliflower rice in the freezer up to 1 month.

How to Make Cauliflower Rice – Minimalist Baker

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