Cauliflower Rice
10m prep 0s cook 10m ready
A simple recipe for cauliflower rice, a low-carb alternative to rice. It can be made from scratch in minutes using a food processor or grater.
Nutrition (per serving, estimated)
Estimated based off 1 of 1 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 23.5 mg
- Iron: 0.45 mg
- Magnesium: 16 mg
- Phosphorus: 47.1 mg
- Potassium: 320 mg
- Zinc: 0.29 mg
Let's Prepare
Prepare
- 1 head cauliflower, cut into florets
Let's Cook
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Step 1.
Cut the cauliflower into florets, discarding the core and leaves.
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Step 2.
In a food processor, pulse the cauliflower florets in batches until the texture resembles rice, about 10-15 pulses per batch. Do not overprocess or it will become mushy. Alternatively, use the shredder attachment and run the florets through the feed tube, or grate them by hand using a box grater (watch your fingers).
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Step 3.
Store the cauliflower rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
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