Cauliflower Rice (two ways)
Cauliflower "rice" is like the cool newbie on the block. It's all over the foodie world on Instagram and I'm seeing it more and more on menus. I'm so glad I finally hopping on the cauli-rice train, and I have no intentions of hopping off any time soon!
So versatile -- you can mix it up with any spices you'd like, serve it under a stir-fry or in a stir-fry with veggies or roasted nuts (I love roasted cashews), in an egg bowl for breakfast, or on the side of your staple week-night chicken dish.
You can buy cauliflower rice in a bag already chopped for you, orrrrr... if you're cheap like me, you can buy a whole head of cauliflower and chop it into rice on your own to save a couple bucks. Here's how I've made it before:
- 1 head of Cauliflower
- Oil for cooking (olive oil, avocado oil, coconut oil etc.)
- Any spices you'd like (I like using onion powder + garlic salt / Lawry's seasoning salt + pepper + turmeric)
- Chop the cauliflower to remove the giant stem. Cut the florets into smaller pieces (doesn't have to be too small because you're going to put it in a food processor to do the dirty work next).
- Depending on the side of your food processor (or I'm sure a blender would probably work as well), in 2-3 batches pulse the cauliflower pieces until they resemble a normal "rice" looking size.
- Here's where you have an option:
a) Stove-top: Heat 1 or 2 TB olive oil in a large pan (depending on the size of your skillet, you may need to cook in 2 rounds if there's a ton of rice). Pour in the cauliflower rice and season with desired spices. Sauté for 5-10 minutes or until it's soft, cooked, and done to your liking.
b) Oven: Heat oven to 400°F. Spray non-stick cooking spray on the bottom of a baking sheet. Pour the cauliflower rice on the pan, drizzle with olive oil, sprinkle with desired spices, stir it around a bit, and stick in the preheated oven for about 15-20 minutes, mixing it around again halfway through.