Learn to make this cauliflower rice recipe that isn't wet like cauliflower. The texture is as close to rice as you can get. Plus, it's super flavorful, similar to rice cooked in broth.
Course
Dinner, Vegetable
Cuisine
American
Ingredient Keyword
Cauliflower
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Servings4
Ingredients
1-1/3poundscauliflower floretspulsed into rice in a food processor
1/4teaspoonsalt
1teaspoonneutral-flavored oil
1cupchopped yellow onion
1/2cupsmall diced red bell pepper
1/4cupbasilchiffonade* and then chopped
2tablespoonbutter or margarine (optional)
Saltto taste
Ground white pepperto taste
1/8teaspoonground smoked paprika(optional)
Instructions
Grind the cauliflower florets into rice by pulsing in the bowl of your food processor. Add half of the salt and toss; add remaining salt and toss again. Set aside for 10 - 15 minutes.
Transfer the cauliflower rice to a tea towel and ring out the water.
Transfer the cauliflower rice to a 12-inch skillet over medium heat. Stir frequently for 20 minutes.
Push the rice to the one side of the pan and add 1-1/2 tablespoons butter or just enough oil to coat the pan. Add the onion and bell pepper and saute on one side of the pan for 5 minutes or until just tender. Mix together with the cauliflower rice. Season with salt, pepper, and smoked paprika, to taste.
Serve warm or cold as a vegetable or a side dish. (I prefer it cold with oil instead of butter.)
Tips
*Chiffonade = leaves stacked, rolled like a cigar, and then thinly sliced.