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A bowl of freshly made cauliflower rice with chopped vegetables and herbs.

Cauliflower Rice

A healthy and low-carb alternative to traditional rice, cauliflower rice is versatile and easy to make, perfect for a variety of dishes.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Healthy, Low-Carb
Calories: 25
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head head of cauliflower Fresh is best for optimal texture.
  • to taste optional seasonings (like garlic, onion powder, or herbs) Enhance flavor to suit your taste.
  • 1 tablespoon olive oil or butter Adds richness and aids in cooking; use coconut oil for a dairy-free option.

Method
 

Preparation
  1. Wash the head of cauliflower thoroughly.
  2. Cut the cauliflower into quarters, removing the core by slicing it out at an angle.
  3. Chop the florets into smaller sections, roughly the size of ping pong balls.
  4. Place about half of these florets into the bowl of a blender or food processor.
  5. Pulse until the cauliflower resembles rice-sized pieces.
  6. Carefully transfer the riced cauliflower to an airtight container. Use it right away, chill it in the fridge, or freeze it for later use.

Notes

For best results, chop florets to a uniform size to ensure even cooking. Consider sautéing with garlic for added flavor. Store in an airtight container to maintain freshness for 3 to 5 days in the fridge or up to 6 months in the freezer.