Cauliflower Rice

MMM, Rice...

Rice.  What a wonder grain.  More than half of the world's population considers it a daily food, but here in the great U S of A, it is more of a once or twice a month culinary item.  While rice is nutritionally robust, it is also carbohydrate heavy. Cauliflower is full of vitamins and minerals too, but slightly less carby than rice.  And rice can be tricky.  Too much water and it's a sticky mess, too high of heat and it scorches.  Enter the magical food that is Cauliflower Rice!  

Cauliflower Rice

This is a simple version, similar to standard steamed white rice.  For fried rice, add sesame oil, scallions, etc.

1. Remove the core of your cauliflower with a paring knife and cut into 8-10 pieces. 
   
   
   
2. Place half of the cauliflower into food processor and pulse until the texture of rice, put into mixing bowl. Repeat with the second half of the cauliflower.  Doing this in two portions ensures a more even texture in the end product. Add 1 tsp salt and mix well.
   
3. Heat pan on med-hi with 1-2 tablespoons veg oil till surface ripples 
4. Add half of the cauliflower in an even layer
5. Cook 2-3 min.  Do not stir during these 2-3 min. We are trying to brown the bottom!
   
   
6. Once the bottom begins to toast, fluff to get a new layer onto the bottom to toast.
7. Repeat until all the cauliflower is toasted.  Remove cooked cauliflower to clean serving vessel and repeat steps 4-8 with second half of cauliflower.

Enjoy!