Riced Cauliflower

A bowl of cauliflower rice mixed with diced vegetables and garnished with cilantro, placed on a red and white checkered cloth with a spoon nearby.

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Riced cauliflower is easy to make and a delicious, low-carb twist for family meals. When made well, cauliflower rice has a pleasing texture and a mildly nutty flavor. It can substitute for classic grains, helping you lower carbs and still enjoy the satisfaction that something that tastes and feel like a traditional grain.

Sure, having a food processor makes it easier to create cauliflower rice at home. But it isn't necessary. You can do the same using a regular blender. Read on to discover how.

Prep Time10

Cook Time2

Course: Side Dish

Cuisine: American

Servings:

Calories: 36kcal

Author: Leah Ingram

Equipment

1 Blender

Ingredients

1 head cauliflower
water

Instructions

Fully clean and cut the head of the cauliflower into small florets.
Take your blender and fill half of it with cauliflower florets.
Fill the whole container with water and close the lid.
Pulse the blender for 10 to 20 seconds.
When you see that the cauliflower florets have been transformed into the proportionate size of rice-like grains, stop.
Pour the mixture through a strainer to get rid of all the water.
Cook your riced cauliflower or place in a storage container for later use.

Notes

Storing your cauliflower rice is super simple. You can place the cauliflower rice in a resealable plastic or closed glass container and store it for up to four days in the refrigerator. Won't use it sooner than four days? Transfer to the freezer.

Nutrition