Basic Cauliflower Rice

This is a really nice alternative to rice or cous cous; compliments a spicy entree especially well.

Also can be a used in place of rice in other dishes, such as stuffed peppers, fried rice, or tabouleh salad.

Put cauliflower florets, (quantity of your choice), in a food processor and pulse until the cauliflower resembles rice, about 5-10 seconds. You can get very similar results using a medium/large-hole grater if you don’t have, or don’t want to use, a food processor.

Transfer the rice to a large flour-sack type cloth, or paper towels, and pat out any excess moisture.

I think the best method to cook cauliflower rice is in a skillet on the stove top.

Basic cooking methods:

Steam or saute the prepared cauliflower rice in a skillet with about 1 Tbsp. oil for 2-5 minutes using one of the following methods. When done, drizzle with a little olive oil or butter and season to your taste.

• Steam: (tender result) Cover the pan, and cook until cauliflower rice is at your desired softness- about 3-5 minutes; maybe slightly longer if you have a lot of rice in the pan. This will make a lovely, mellow side dish. Be careful when steaming not to overcook, as it can become mushy.

• Saute: (somewhat more textured result) Leave the skillet uncovered, and saute it for just 2-3 minutes; again, maybe just a little longer if cooking a lot of rice. I tend to use this method more often; not only do we enjoy the texture, but I like the way it holds up in stand-alone dishes.

Recipe created or adapted by Liz Talley, Urban Graze

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