Cauliflower Rice

(Ready in about 15 minutes | Servings 6)

INGREDIENTS :-

1 head cauliflower (about 2 1/2 pounds)

1 tablespoon olive oil, plus more for drizzling

1 tablespoon chopped parsley

Salt, to taste

Black pepper, to taste

RECIPE :-

Prep the cauliflower:

Use a knife to remove the outer leaves and cut off the cauliflower florets from the stem. Cut florets into 1 to 1 1/2-inch sized pieces.

Process the cauliflower:

Add half of the florets into a food processor. Pulse 10 times in 1-second increments until pieces the size of cooked rice are formed. Scrape down the sides of the bowl as needed. Transfer to a large bowl.

Remove any large floret pieces that do not get processed and process them with the next batch. Transfer all the processed cauliflower to the large bowl. When finished with both batches, you should have about 6 cups of cauliflower rice.

To store the cauliflower rice:

If storing for a later meal, transfer the cauliflower rice to a resealable plastic bag and refrigerate for up to 10 days or freeze for up to 30 days.

To cook the cauliflower rice:

To cook, heat the olive oil in a large sauté pan over medium heat. Add the cauliflower rice in one layer. Cook for 2 minutes, and then stir and cook until the rice becomes tender, 3 to 5 minutes. Season the rice with salt and pepper.

Serve:

Transfer cauliflower rice to a bowl and garnish with chopped parsley, a drizzle of olive oil, and salt and pepper to taste.