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Cauliflower Rice

December 2, 2019

HOW TO MAKE CAULIFLOWER RICE
1-ingredient cauliflower rice, perfect for practically any dish that calls for brown or white rice!
Author: Minimalist Baker
PREP TIME
5 minutes
TOTAL TIME
5 minutes
Servings: 8 (1/2-cup servings)
Category: Side Dish
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days


Ingredients

1 large head cauliflower

  1. Wash and thoroughly dry cauliflower, then remove all greens.
  2. If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes (see photo – the side commonly used to grate
    cheese), to grate into “rice.” If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into
    “rice.”
  3. Optional: Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
  4. Once you have your cauliflower rice, it’s easy to cook (or enjoy raw)! Simply sauté in a large skillet over medium heat in 1 Tbsp oil. Cover
    with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with soy
    sauce or salt and pepper).
  5. Use cauliflower rice in recipes that call for rice, such as stir fries or fried rice! Store leftovers in the refrigerator up to 5 days. Store
    uncooked cauliflower rice in the freezer up to 1 month.

    *Nutrition information is a rough estimate.
    Nutrition Per Serving (1 of 8 half-cup servings)
    Calories: 25 Fat: 0.1g Sodium: 30mg Carbohydrates: 5.3g Fiber: 2.5g Sugar: 2.4g Protei

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