How To Make Cauliflower Rice

Serves 3–4 · Prep: 5 min · Cook: 5 min

Make It

1. Remove the leaves and core from 1 medium head of cauliflower and cut into florets.

2. Pulse the florets in a food processor until rice-sized pieces form.

3. Heat a large pan over medium heat with 1 tsp olive oil.

4. Add the cauliflower rice and a pinch of sea salt.

5. Sauté 4–5 minutes, stirring occasionally, until just tender.

6. Remove from the heat. Do not overcook or it turns mushy.

Notes

• Pulse, do not blend. A few seconds too long and you get couscous rather than rice.

• Frozen or pre-riced works and saves real time. Choose plain, with no sauces or seasonings. Cook from frozen and drain any excess moisture before serving.

• Add sesame seeds, poppy seeds, or za'atar for crunch.

• Skipping your Complex Carb? Cauliflower rice is the swap. See Protein Bowl or Coco's Go-To Meat Bowl.

• Counts as Non-Starchy Veggies at 2–3 cups.