Basic Cauliflower Rice
Why make your own? While it’s true that cauliflower rice can be purchased premade, that type is often made from pulverized stems, making it much less fluffy than when made from florets at home.
Get more veggies each day using versatile and healthful cauliflower rice as a side, a salad, or even a whole meal just by adding some fixings. This nutritious alternative to rice offers the various benefits of cruciferous vegetables, including being low in calories and carbs, rich in antioxidants, high in choline (for mood and memory), and abundant in sulfur that supports gut health as well as the immune system.
- Total Time: 20 minutes
- Yield: 6 people 1x
- Category: Salads & Veggies, The Basics
- 1 head of cauliflower, cut into small florets and stems roughly chopped or 8 cups of cauliflower florets
- 2 tbsp olive oil
- 1 tbsp lemon zest
- 1 tsp dried oregano
- ½ tsp ground cumin
- 1 clove garlic, peeled and minced or 1 tsp finely chopped garlic
- ½ tsp salt
- ½ tsp ground pepper
- In a food processor, working in 2-3 batches, pulse the cauliflower florets until it resembles rice or couscous. Transfer each batch to a bowl to hold it until you are ready to cook it.
- Over medium heat, heat the olive oil until hot. Add the cauliflower rice and let it sit for a minute in order to start the cooking process. Add the lemon zest, oregano and cumin. Keep the heat on medium-low so that you don’t burn the cauliflower rice and cook, stirring every minute to 90 seconds to keep it from browning. At the 6 minute mark, add the garlic. Cook for another 2-3 minutes. Season with salt and pepper. Turn off the heat. The heat from the cooking process will carryover and soften the cauliflower rice a little more. If you are not eating immediately, cool the cauliflower rice and store in the refrigerator for up to one week.
- Calories: 52