- 1 Large head of cauliflower
- 2 Tablespoons Olive Oil
- 2 Tablespoons of Parsley
- Salt & Pepper
- Juice of half a lemon
There are two initial options to getting the cauliflower fine and chopped.
Option #1: Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
Option #2: With a box grater, use the medium-sized holes to grate the cauliflower into the size of rice, leaving any large, tough stems behind.
2. Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
3. Once you have your cauliflower rice, it's easy to cook! Simply sauté in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper).
4. Use cauliflower rice in recipes that call for rice, such as stir fries or fried rice! Enjoy!