Cauliflower rice is one of my favourite and most versatile side dishes to make. It’s pretty good as a base for most recipes where you would use normal rice, it’s not that tricky to make, and it cooks up really fast! My favourite way to have it is as a base for meatballs in tomato sauce, a curry, or with warming spices for a Moroccan tagine.
A lot of grocery stores now even stock pre-riced cauliflower. But buying the head of cauliflower costs less and helps cut down on plastic wrapping! One head of cauliflower makes a pretty generous amount of rice, so you can even freeze it (before cooking) to save some for later.
Below is my basic cauliflower rice recipe. But you can always use this as a base and add more spices or veggies to make your own creation!
1 head of cauliflower
1 tsp coconut oil
sea salt & pepper, to taste
Begin by removing the leaves and stalk of the cauliflower. Roughly chop into florets.
Put ¼ of the chopped cauliflower into a blender or food processor. Err on the lower side, as too much blending can result in the cauliflower becoming a mash instead of rice! This is why the food processor is easier, but a blender can also be used.
Pulse the blender or food processor until cauliflower reaches a rice-like consistency. Scoop into a bowl and repeat 3 more times with the remaining cauliflower.
Melt the coconut oil in a large skillet or wok over medium heat. Once melted, add in the cauliflower and season with salt and pepper. Cook, stirring frequently, until cauliflower is soft with only a slight crunchy (around 5 minutes).