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The most effective method to Make Cauliflower Rice

What is cauliflower rice? 

Cauliflower "rice" is cauliflower that has been barrage, ground, or cleaved so finely it looks like rice. It's an extraordinary method to add veggie-generosity to anything that you're eating. 

Of TJ's apportioning notoriety, cauliflower rice is in reality simple to make at home—all you need is a nourishment processor, box grater, or blade. 

Appreciate this alt-grain crude, as found in this Mediterranean rice or Jessica Koslow's kabbouleh; or cooked, as in this spiced couscous or bacon and egg seared rice. 

Be that as it may, pause, not the stems! 

Cauliflower stems don't "disintegrate" as pleasantly as the florets do. Utilize the stems—particularly the middle, woodier one—as a characteristic handle while you mesh or mince the cauliflower rice, at that point pack them away for another (palatable) use. 

Step by step instructions to Make Cauliflower Rice 

Heartbeat it. 

Quarter the cauliflower head through the root, and separate the florets from the inside, woodier stem. Save the stems for another utilization, such as building this veggie lover Alfredo. Generally slash the florets into one-to two-inch pieces, at that point barrage a few times in a nourishment processor until it's the surface of, well, rice! 

Mesh it. 

Quarter the cauliflower head through the root. Utilizing the inside, woodier stem as a "handle," grind the florets against the medium gaps of a container grater. Stop when you've ground the entirety of the florets (watch the fingies!), and hold the stems for another utilization, such as thickening this crudités plunge. 

Slash it. 

Quarter the cauliflower head through the root. Hold the middle, woodier stem with your non-cutting hand, and finely hack the florets off the inside stem. Hold the stems for another utilization, such as stuffing this veggie muffuletta. Mince the hacked florets until minor and pebbly.