When you try to eat cleaner, you make swaps. One easy swap for us was to go from white rice to brown rice. But when we wanted to try to eat fewer carbs, rice was difficult to eliminate.
However, once I figured out how to make cauliflower rice, this hardship disappeared.
Admittedly, at first we were skeptical. I thought it would be difficult to make, soggy, flavorless, and simply not worth it. However, we quickly discovered that I was wrong (shhh…don’t tell anyone!!)!!
Cauliflower rice is delicious, quick, and simple to make. By making it yourself, you save a bunch of money. While it’s true that you can purchase rice cauliflower in the fresh produce section of most grocery stores and even in the frozen section of the store, I have found homemade cauliflower rice to be more efficient.
All you need is a food processor and a head of cauliflower. WARNING!!! Be sure to use the “shred” side of the blade as opposed to the “slicing” side. The shredding side has small holes in it as opposed to the large slit in the slicing side.
Simply cut the head of cauliflower into florets (yes, you can even buy pre-cut cauliflower to save time). The size doesn’t really matter, they just need to fit into your food processor.
Next, feed the florets through your food processor until you fill the container. I have found that one (average) head of cauliflower yields about 8 cups of rice.
What you do next depends on what your end goal is. Sometimes I roast it in the oven on a baking sheet lined with parchment paper on 400* for about 25 minutes.
Other times, I simply throw it into a pan with whatever else I’m making.
And TA-DA!! You have successfully made cauliflower rice! You can eat it plain, mix it with other veggies, mix in some spices, use it as a rice substitute in your favorite dishes, or try some new recipes like these ones!!