How to make Cauliflower Rice
Learning how to make cauliflower rice is easy. How to make it amazing is even better!
Servings: 10 serves
Calories: 15kcal
Instructions
CONVENTIONAL METHOD
- Cut cauliflower into small florets and pulse in a food processor in short bursts until cauliflower resembles grains of rice.
- Steam, fry or microwave until soft, this takes around 3-8 minutes.
THERMAL METHOD
- Cut cauliflower into small florets and mix 5 sec/speed 5. Scrape from bowl in to steaming basket.
- Pour 400g water into the mixer and insert steaming basket. Cook 10-14 min/120°C/speed 3. Check consistency and extend cooking time if needed. Season to taste.
Notes
Yield
600g of cauliflower is equal to approximately 4 cups, or 10 serves.
Store
Cauliflower rice can be made ahead and frozen in airtight containers in the freezer for up to 3 months. I do this often with cauliflower, so it never goes to waste and I can stock up when cauliflower is cheap.
More Recipes?
Check the blog post above for more uses and links to recipes to use cauliflower rice
Nutrition
Serving: 1serve | Calories: 15kcal | Carbohydrates: 2.98g | Protein: 1.15g | Fat: 0.17g | Saturated Fat: 0.04g | Sodium: 18mg | Potassium: 179.4mg | Fiber: 1.2g | Sugar: 1.15g | Vitamin C: 28.92mg | Calcium: 13.2mg | Iron: 0.25mg | Magnesium: 9mg | Net Carbs: 2g