HOW TO MAKE CAULIFLOWER RICE
Cauliflower is quickly becoming my favorite vegetable to cook with. Cauliflower rice is a great basic recipe to have on hand. It’s easy to make a big batch — and stock your refrigerator or freezer with a ready-to-cook, 5-minute side dish that goes with just about anything.
Most recipes call for pulsing the cauliflower in a food processor. I think the fastest and easiest way is to use the pulse option on the ninja blender. It takes just a few minutes to grate the whole head of cauliflower. If you don’t have a food processor or a blender, grate by hand with a box grater.
Begin by preparing your cauliflower. Chop each head in half, then into quarters, then separate the florets from the stem in one slice.
Chop the cauliflower into 1 or 2 inch pieces. Don’t worry about keeping the florets pretty-looking, your pulverizing them anyway.
Pulse the cauliflower in a food processor or blender in batches. I usually do 3 batches per head of cauliflower. This sounds like a lot, but it only takes about 4-5 one-second pulses for each batch, so it doesn’t take too long. Pulse only until the cauliflower looks like rice.
Transfer all the cauliflower rice to a bowl. In a large, wide-bottomed skillet, heat 1 tablespoon olive oil over medium high heat. Continue cooking until the cauliflower rice becomes tender. Add vegetables, meat, spices, etc.