How to make Cauliflower Rice
How to make cauliflower rice! A healthy, low-carb alternative to rice, that is easy to make and tastes amazing! Use a box grater or food processor then either roast it or saute it on the stove top! Season with garlic, lemon zest and fresh herbs.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head cauliflower
- 1 tablespoon olive oil
- 2-3 garlic cloves ( optional, or sub 1-2 teaspoons granulated garlic powder)
- 1 shallot, finely chopped ( optional)
- pinch salt and pepper
- zest from one small lemon
- ⅛ cup fresh chopped parsley ( or sub other herbs
Instructions
- 1
Trim the leaves and stem off the cauliflower and cut into smaller pieces. (If using a box grater, cut into quarters and see notes)
- 2
Working in 2 batches, place 1/2 the cauliflower pieces into a food processor and pulse until it is uniformly and coursely ground. Place in a large bowl, lined with paper towels. Repeat with the second half.
- 3
Pat the top with paper towels, squeezing out any excess water.
- 4
To cook, either roast or saute.
- 5
To roast, preheat oven to 425 F. Remove the paper towels and place the cauliflower on a parchment lined sheet pan. Drizzle with olive oil, a generous sprinkling of salt and pepper, chopped shallot, finely minced garlic and the zest of one lemon. Toss and spread out. Bake for 25-30 minutes, or until golden, giving it good toss halfway though. Garnish with fresh parsley.
- 6
To saute on the stove top, heat oil in a large skillet over medium heat. Add the shallot and saute until golden and fragrant. Add cauliflower, garlic, salt and pepper and saute for a few minutes until you begin to smell the garlic. Turn heat down to low, cover and let this steam a bit until tender, about 5-7 minutes. Uncover, continue stirring, and add lemon zest. Cook until it starts to get golden. Sprinkle with herbs right before serving.