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Leslie Myers

Basic Cauliflower Rice

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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 head 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
  • 1/2 tsp ground cumin
  • 1 clove garlic peeled and minced or 1 tsp finely chopped garlic
  • 1/2 tsp salt
  • 1/2 tsp ground pepper

Method
 

  1. 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.
  2. 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.