Cauliflower rice (a.k.a. cauliflower couscous) is fairly easy to make. It makes a great substitute for your rice, couscous or any carb based side dish. Cauliflower rice is a great and nutritious meal when you are on a vegetarian, vegan or even paleo diet.
By using this recipe, you’ll not only get rice-like cauliflower, but also a unique and nutty taste. And although most recipes online call for steaming your cauliflower rice under a lid, but if you want to avoid mushy and watery consistency, try this method I recommend below.
Steps To Make The Perfect Cauliflower Rice
- First prepare your cauliflower. Remove green leaves and the thicker part of the stem. Cut in 4 parts, then in smaller chunks.
- If you have a food processor, just add your cauliflower in smaller batches. Pulse 4-5 times. Then shake your food processor and pulse again 4-5 times. No more processing needed! 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. This is half the amount of one head of cauliflower.
- 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 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.
One cauliflower usually yields about 6 cups of cauliflower rice. Actually your cauliflower will resemble couscous more than rice. Don’t overprocess it!
Yes, you need to start with high heat so that you don’t actually boil your cauliflower.
After 5 minutes you get something Italians would call al dente. If you like it softer, cook for 6-7 minutes.
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. Enjoy!
Cauliflower Rice (Cauliflower Couscous)
Ingredients
- 1 cauliflower head (about 2 1/5 pounds or 1 kg)
- 2 tbsp olive oil
- Salt
Instructions
- 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.