Cauliflower Rice Recipe
Discover a straightforward guide to creating flavorful, low-carb cauliflower rice right in your skillet or roasted in the oven. This versatile dish is perfect for enhancing bowls, crafting arancini, whipping up stir-fries, or prepping meals for the week ahead. Enjoy the endless possibilities!
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Ingredients
- 1 medium head cauliflower
- 3/4 teaspoon kosher salt
- black pepper
- 2 garlic cloves
- 1/2 medium onion
- 1 1/2 tablespoons extra virgin oil
Instructions
- 1
Rinse the cauliflower thoroughly, remove the central core, and allow it to dry completely.
- 2
Cut the cauliflower into large florets, then place one-quarter of the florets into a food processor. Pulse until the texture resembles that of rice, being careful not to over-process to avoid a mushy consistency. Transfer to a bowl and repeat the process with the remaining florets in batches.
- 3
In a large nonstick skillet, heat the oil over medium heat.
- 4
Add the chopped onions to the skillet and sauté for about 4 to 5 minutes, or until they are tender and translucent.
- 5
Stir in the cauliflower “rice” along with the minced garlic. Mix well, cover the skillet, and cook for about 5 to 6 minutes, stirring often, until the cauliflower is slightly crispy on the outside while remaining tender inside.
- 6
Preheat your oven to 425°F.
- 7
In a mixing bowl, combine all the ingredients, then spread them out in a single layer on a parchment-lined baking sheet. Roast in the oven for 25 minutes, stirring halfway through, until golden brown. Keep in mind that the mixture will shrink during roasting, yielding approximately 2 2/3 cups, or 2/3 cup per serving.