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Cauliflower Rice
Cauliflower Rice
Photo: Liz Andrew/Styling: Erin McDowell

Guys, you better stock up on our favorite vegetable at the grocery store, because we’ve got a genius new use for cauliflower: A few whirls in a food processor and you have a delicious, healthy substitute for rice. It’s so good we had to include it in our best cauliflower recipes of all time. Plus, our cauliflower rice recipe is ready in a fraction of the time it takes to make the regular stuff (ten minutes!), so you can get back to all the other important things in your life. (You know, like binging Killing Eve on Netflix or getting the perfect manicure.) Oh, and did we mention that all you need is three ingredients? Hello, side dish of our dreams. 

RELATED: Cauliflower Fried Rice Recipe

6 servings

1 head cauliflower

1 to 2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1. Cut the cauliflower into florets. Roughly chop the tender part of the stems, discarding the tough and leafy parts into the garbage.

2. Working in batches, transfer the cauliflower to the bowl of a food processor, filling it only halfway. Pulse the cauliflower until it resembles rice, just about 45 seconds to 1 minute. Repeat with the remaining cauliflower.

3. The “rice” can be served at this point, or stored in the refrigerator for up to five days. To serve it uncooked and cold, toss the cauliflower rice with 2 tablespoons olive oil, and season with salt and pepper. To serve it cooked and warm, sauté the cauliflower rice in 1 tablespoon olive oil for 2 to 3 minutes, and season with salt and pepper.

 

53 calories

4g fat

5g carbs

2g protein

2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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