If you are gluten-free, grain-free, or even just trying to eat less simple carbs, you may already know about this delicious dish.
Cauliflower rice is my favorite substitute for a starchy side dish at dinner. It’s easy to make and really delicious. While it doesn’t taste like rice (in the same way that zoodles don’t taste like wheat spaghetti), it has a similar enough consistency and is especially great with saucier meals.
I actually have come to prefer cauliflower rice to real rice — and bonus: My boys like it, too. (My daughter doesn’t touch it, but she doesn’t even like real white rice.)
Many have purchased cauliflower already riced in the frozen section of Trader Joe’s. Our store has never had it in stock, but the truth is that making your own is so quick and easy.
How to Make Cauliflower Rice
- One head of cauliflower
- Extra virgin olive oil
- Salt & pepper
- Cut the cauliflower head into florets. Wash them well.
- Put florets into food processor with the stainless steel blade.
- Turn on and process until the florets turn into grain-like pieces. Sometimes a few florets get stuck, so I remove them, scrape out the bowl and toss them back in. If this happens a lot to you, try cutting your florets a bit smaller.
- After processing the entire head, it’s time to cook your rice. You can either sautee them in a large sauce pan or roast them. I prefer the latter. I spread out the “grains” on a cookie sheet, lined with parchment paper. I lightly pour extra virgin olive oil over the cauliflower. (I have this olive oil dispenser and love it.) Then I sprinkle with course kosher salt and fresh ground pepper. Roast at 425 until it starts to get to brown around the edges.
And that’s it. Really simple, really delicious – and you get a huge serving of vegetables on your plate at dinner.