Cauliflower Rice

by karen | Dec 30, 2013 | Food

Ingredients

• 1 (or more) head(s) of organic  cauliflower
• food processor or hand-held  grater
• sandwich size freezer  bags

1. Grab cauliflower and make  sure there are no brown or black spots on it. If so, remove with a paring  knife
2. Rip the leaves off of the  bottom
3. Cut the cauliflower in  half and cut the florets off from core until you are left with just the  core.
4. Discard the core and break  up the florets into somewhat evenly sized pieces.
5. Place florets in bowl of  food processor in batches. Process until evenly chopped but not completely  pulverized.
6. Remove rice to a large  bowl and continue processing florets in batches until all florets are “riced”.  Alternately, you could use a hand grater but I imagine it would take quite a bit  of time. Grab a measuring cup (I like to freeze 2 cup portions) and some  sandwich sized bags (preferably freezer bags even though I took a picture of the  non-freezer ones.) Once you fill your  baggies, press the cauliflower flat to be sure to remove the excess air and make  storing in the freezer easier.

1. If preparing the  cauliflower rice from frozen, I suggest removing from the freezer and leaving on  the counter to soften and defrost a bit while you cook whatever you are planning  on serving it with.
2. Heat a small amount of  olive oil or coconut oil in a non-stick pan over medium high heat and add  cauliflower rice.
3. I like to “dry fry” it to  remove as much of the moisture as possible. Make sure to season with salt,  pepper and another complimentary spice if possible. Enjoy!

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