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.
