Ingredients
1 large head cauliflower, cut into florets
2 tbsp. extra-virgin olive oil
2 tbsp. freshly chopped parsley
1 tbsp. freshly chopped rosemary
1 tsp. fresh thyme leaves
Kosher salt
Freshly ground black pepper
Preparation
Step 1To use a food processor, place florets in a large food processor and pulse until finely chopped. Step 2To use a box grater, grate florets along the medium holes. Step 3Place riced cauliflower in a clean kitchen towel and ring out any excess moisture. Step 4In a large skillet over medium heat, heat oil. Add rice and cook until tender, 5 minutes. Add herbs and season with salt and pepper.
Two methods, one fantastic result. You can use either a food processor or a box grater to make cauliflower rice. Both are great options, one just takes a little less effort on your part. First, cut your cauliflower into large florets. Place however many florets your food processor can hold and pulse until all of the cauliflower is small crumbs and looks like rice. Or, use the medium holes of a box grater to shred your cauliflower into rice. How do I cook cauliflower rice? The best part about cauliflower rice is that it’s even easier to cook than rice. For the simplest way just heat a pan with some oil and cook until tender, about 5 minutes. You can also place it in a heatproof bowl and microwave it for a few minutes to steam your rice. How do I serve it? Anyway you like! Use your cauliflower rice wherever you would normally use rice. We love it as fried rice, cheesy Mexican rice, and especially cheesy cauliflower bread!
