Ingredients- 1 (or more) head(s) of organic cauliflower
- food processor or hand-held grater
- sandwich size freezer bags
Instructions
TO MAKE THE CAULIFLOWER RICE:
- Grab cauliflower and make sure there are no brown or black spots on it. If so, remove with a paring knife
- Rip the leaves off of the bottom
- Cut the cauliflower in half and cut the florets off from core until you are left with just the core.
- Discard the core and break up the florets into somewhat evenly sized pieces.
- Place florets in bowl of food processor in batches. Process until evenly chopped but not completely pulverized.
- 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.
COOKING TIPS:
- 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.
- Heat a small amount of olive oil or coconut oil in a non-stick pan over medium high heat and add cauliflower rice.
- 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!
