Here's how to make cauliflower rice, using a food processor. It's so easy and takes less than 5 minutes!
Ingredients
2 to 2.5lbhead cauliflower
Instructions
Rinse the cauliflower, then dry well with a kitchen towel.
Cut the stem off the cauliflower, then cut the florets away from the stem. I personally discard the stem, as I find it to be unpleasantly tough, though it is edible.
Cut the florets into small pieces (see photo), then place into a food processor, in two batches.
Pulse the florets several times, until cut down into a rice size.
A 2 to 2.5lb head of cauliflower makes about 6 cups of rice.To cook the cauliflower rice, heat a few tablespoons of butter or oil in a skillet, and cook the rice for about 5-8 minutes over medium high heat, tossing often, until the rice has cooked enough to lose its raw flavor, but isn't mushy. It's important to keep the pan hot enough that much of the moisture cooks out, so increase the heat to high if needed.Picking cauliflower at the store: Look for densely packed florets without browning or wet spots. Also check that the leaves look moist and crisp instead of shriveled and dry. You also want to pick the heaviest head for its size.Storage: If uncooked, keep in the refrigerator for up to 3 days. If it has been cooked, you can keep it for up to 5 days.Freezing: I recommend cooking it first for optimal texture (cooking gets rid of a lot of the internal moisture). After you cook it, let it cool, then freeze in an airtight container for up to 1 month.No food processor? You can try using a box grater and grating the head on the large holes to break it down, turning it around the stem to help hold things intact as you grate. Or, you can cut it all up with a chef’s knife, but this will take more time.