Basic Riced Cauliflower Recipe
Cooking raw cauliflower is easy to do. You can transform your dinner plate with this magnificent basic riced cauliflower recipe.
Ingredients
- 1 Head Raw Cauliflower (fresh out of the garden is best)
- Mixed raw vegetables such as peas, carrots, and onions (optional)
Instructions
- Wash and thoroughly dry cauliflower.
- Using a food processor or a box grater, chopper grate the cauliflower and vegetables into small “rice” sized bites.
- Place in a clean tea towel and squeeze tightly to remove any excess moisture.
- Use raw in salads or sauté the cauliflower rice in a large skillet over medium heat in 1 T of olive or coconut oil.
- Add 1-2 tablespoons of individual herbs or spices or swap in any flavor of seasoning mix (or go without seasoning for a “plain” cauliflower flavor).
- Cover with a lid so the cauliflower steams and becomes slightly tender, cooking for a total of 5-8 minutes (longer if desired).
- Makes about 4 cups. Leftovers keep in refrigerator up to 5 days. Store uncooked cauliflower rice in freezer for up to 6 weeks.