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cauliflower rice

Cauliflower Rice (Cauliflower Couscous)

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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Side Dish
Servings 4 servings


  • 1 cauliflower head (about 2 1/5 pounds or 1 kg)
  • 2 tbsp olive oil
  • Salt


  • First prepare your cauliflower. Remove green leaves and thicker part of the stem. Cut in 4 parts, then in smaller parts.
  • If you have a food processor, just add your cauliflower in smaller batches. Pulse 4-5 times for one second. Then shake your food processor and pulse again 4-5 times. Or alternatively you can use a grater with the medium-size holes, the one you would normally use for cheese.
  • Heat a large nonstick skillet over high heat until it starts smoking.
  • Add 1 tablespoon of olive oil and about 3 cups of cauliflower rice when using a 10-11 inch pan.
  • Stir, and lower the heat immediately to medium.
  • Keep on stirring for about 5 minutes, and please don't use a lid. You should see the steam evaporating, and that's a good sign the consistency of your cauliflower will turn out to be just great.
  • Add salt only when your cauliflower rice is done cooking, according to your taste.
  • Serve your cauliflower rice as you would normally do with regular rice. It's great with any kind of curries, sauces, or even with a simple grilled chicken breast.