- 1 large head of cauliflower
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- Wash the cauliflower, remove the outer leaves and the stem and cut it into small pieces.
- Place the cauliflower florets in the food processor and blend until you get a consistency or texture similar to rice. If you don’t have a food processor, cut the cauliflower into 4 pieces and use a box grater instead (the medium-sized holes or the side used to grate cheese). You could also use a regular blender, but don’t over-blend or you’ll get a cauliflower paste. Cauliflower rice can be eaten raw or used to make salads or all kinds of raw vegan recipes. However, I prefer to eat it cooked as it’s easier to digest and much more flavorful.
- You could cook the fried rice just by itself in a skillet, but I prefer to add some ingredients to make it taste amazing, like oil, salt and pepper.
- Just add some oil to the skillet and when it’s hot, add the cauliflower rice, salt, and pepper, stir and cook over medium-high heat for about 5-10 minutes or until it’s cooked, stirring occasionally. I usually cook it until it starts to golden brown. Water and vegetable stock can be used instead of water.
- Serve immediately or keep leftovers in an airtight container in the fridge for 3-5 days or in the freezer for 1-2 months. Use it to make all kinds of recipes that call for rice, like cauliflower fried rice, vegan cauliflower fried rice or cauliflower rice risotto.
- Some people use the grater attachment to grate the cauliflower into rice when use the food processor, but I don’t. I think it’s not necessary, but it’s up to you.
- I usually discard the outer leaves and also the stem, but you can also use the stem if you want, just keep in mind you’ll probably need to blend it longer.
- Add any spices and herbs you have on hand.
- You can cover the skillet while you’re cooking your cauliflower rice, that way you’re steaming it and will save some time, but I don’t do this, because the texture is more crispy and less mushy if you don’t cover it.
- To avoid a mushy consistency, use a large skillet and remove the excess water from the cauliflower after you wash it with a kitchen towel.
- Feel free to keep the raw or uncooked cauliflower rice in an airtight container in the fridge (for 3-5 days) or in the freezer (for 1-2 months).
- Serving Size: 1/4 of the recipe
- Calories: 83
- Sugar: 5 g
- Sodium: 210 mg
- Fat: 3,7 g
- Saturated Fat: 0,5 g
- Carbohydrates: 11,2 g
- Fiber: 5,3 g
- Protein: 4,2 g