This cauliflower rice recipe is a simple trick that tastes almost sorta like actual cooked rice. Consider it a stealthy healthy approach to eating one’s veggies.
Cauliflower rice. Now, let us just say, in our defense, that we know the difference between cauliflower and rice. And we know that you do, too. But if you’re seeking a simple, subtle, perhaps even sneaky way to get the folks in your life to eat more veggies, this “cauliflower rice” recipe is your ticket. It has only the slightest glimmer of caulifloweriness which is easily obfuscated when you slather it with sauce or toss in some spices or aromatics. And it’s especially difficult to discern any vegetal-ness when you incorporate this cauliflower rice into this amazing cauliflower fried rice. Originally published January 4, 2015.–Renee Schettler Rossi
- Quick Glance
- 5 M
- 15 M
- Serves 4
- 1 head cauliflower, coarsely chopped
- 1 tablespoon unsalted butter or coconut oil (1/2 oz)
- 1 tablespoon water
- Sea salt
- 1. Toss the coarsely chopped cauliflower in a food processor and pulse until it forms cauliflower bits the size of rice or couscous. (If using a large head of cauliflower, it’s best to do this in 2 batches.)
- 2. In a large skillet over medium heat, warm the butter or coconut oil for 1 minute, then stir in the cauliflower. Sauté until sizzling, then add the water, cover, and reduce the heat to low. Simmer until the rice—er, cauliflower—has softened, about 7 minutes. Season with salt to taste and serve warm or at room temperature.
- Cauliflower Brown Rice
- Our very own David Leite came up with his own nifty variation on cauliflower rice. It’s basically cauliflower rice made over higher heat so that the finished cauliflower resembles brown rice. Heat a large skillet over medium-high until it’s wicked hot. (David prefers his 12-inch cast iron skillet.) Drizzle in some olive oil and dump in the cauliflower. Stir the mixture continually until it begins to brown and resembles brown rice, 5 to 8 minutes, depending upon the amount of cauliflower you use. Season with salt and a fresh grind or two of black pepper. It was so good even The One asked for seconds.