How to Make Riced Cauliflower

by Mary Sacks

This is a very basic recipe. I’ve made a lot of this over the last few years. Check out Food for Thought below the recipe for tips.

Ingredients

• 1 large head cauliflower, separated into florets
• 3 Tbsp. olive oil
• 1 medium onion, finely diced
• Kosher salt
• 2 Tbsp. fresh parsley leaves, finely chopped
• juice of ½ lemon

Directions

• Trim cauliflower, cutting away stems and leaves. In batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
• Heat the oil in a large skillet over medium-high heat. Saute the onion until translucent (about 5-8 minutes.)
• Add the cauliflower and stir to combine. Sprinkle with salt and continue to cook, stirring frequently about 3-5 minutes. Remove from the heat.
• Garnish with parsley. Serve.

Food for Thought

• Yields: 1 medium head = about 1 lb = about 4 cups of riced cauliflower; 1 cup = about 4 oz. by weight
• This stuff cooks quickly. It is one reason why I stopped using my food processor. Opinion: Using a blender is a “don’t bother”. Yields pearls the size of couscous. However, I have taken to using my mandolin. The pieces are a little larger and it becomes easier to mix in the pan.
• Larger pieces mean that the cauliflower will hold up against the addition of chopped sautéed vegetables and you will have time during the cooking process to add seasonings.

Servings

• 4 (¾ to 1 cup each)

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