Cauliflower is such a versatile vegetable and I’ve grown to love experimenting with it. One of my favorite things to do with this cruciferous vegetable is to turn it into “rice.”
Now, if you know anything about me, you know I love my native Louisiana food dishes! Since I’ve been on this journey of healthy living and healing myself of lupus, I have learned to become creative when cooking the food that I love so much.
Because rice can often leave dishes feeling heavy, it’s nice to substitute a vegetable where a starch would usually be. In addition, it’s a great way to squeeze more servings of vegetables into your day.
There are two techniques for making cauliflower rice. You can either use a box grater with the medium-size holes, traditionally used for cheese, or a food processor with an “S” shaped blade to blitz it into small pieces. With both techniques, you’re aiming for little pieces the size of rice.
One additional step I like is to press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel or absorbent dish towel and squeeze/press to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.
Once you have your cauliflower rice, it’s easy to cook! Simply sauté in a large skillet over medium heat in 1 Tbsp coconut oil. Use a lid to cover so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, stirring occasionally, then season as desired (such as with soy sauce or salt and pepper).
- 1 large head cauliflower
- coconut oil
- Wash and thoroughly dry cauliflower, then remove all greens and cut into 4 even sections (see photo).
- With a box grater, use the medium-sized hole, or a food processor with the grater attachment, to grate the cauliflower into the size of rice, leaving any large, tough stems behind.
- 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! 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 fry dishes or fried rice.