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.

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.

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.