Thank to the wonderful Chefs at Nike’s House of Metcon, I have discovered cauliflower rice, and how to make it. If you know me, you know I put my own flavors into it, and I also learned how to make mashed cauliflower to replace mashed potatoes, so my son can start eating vegetables. Mashed cauliflower will be in a separate entry. Let’s get started making this cauliflower rice.
- One head of cauliflower
- Grape seed oil
- Sea salt
- Black pepper
- Garlic cloves
Prep & Cook:
To make it like rice, if you have a food processor, you just put cauliflower in and pulse until it resembles rice (about 2 – 3 minutes). However, if you, like me, does not have a food processor, you can use a cheese grater. It comes out the same.
I personally use grapeseed oil when sautéing because it does not alter the taste of the food you are sautéing, like coconut oil, and other oils do. Pour enough grapeseed oil to cover the bottom of the pan, and sauté the cauliflower until it is slightly brown. While the cauliflower is sautéing, season with garlic pepper and sea salt. Season to taste, and enjoy.
I buy a head of cauliflower and just use what I want, then I put the rest in a tupperware container and back in the fridge it goes.