Ingredients
- 1 large head cauliflower
- 1 tablespoon olive oil or avocado oil
Instructions
THE MICROWAVE METHOD:
- Rice the cauliflower using a food processor (pulse gently; do not run continuously to avoid making mush) or a box grater (use the medium-sized holes).
- Place the riced cauliflower in a microwave-safe bowl and cover it.
- Microwave for about 5 minutes. If you’re preparing a large amount, stir it after 5 minutes and microwave for an additional 5 minutes, or until the cauliflower is tender.
THE OVEN STEAMING METHOD:
- Preheat oven to 400°F.
- Rice the cauliflower using a food processor (pulse gently; do not run continuously to avoid making mush) or a box grater (use the medium-sized holes).
- Place the riced cauliflower in an oven-safe dish with a lid. Cover it securely.
- Bake in the oven for 10 to 15 minutes, depending on the quantity, until the cauliflower is tender.
THE ROASTED METHOD:
- Preheat oven to 425°F.
- Rice the cauliflower using a food processor (pulse gently; do not run continuously to avoid making mush) or a box grater (use the medium-sized holes).
- Toss the riced cauliflower with a drizzle of olive oil or avocado oil.
- Spread it in a single layer on a baking sheet.
- Roast for 10 to 15 minutes, stirring once during cooking if making a large batch. The cauliflower rice is done when it is lightly golden and crisp.
THE PAN-FRIED METHOD:
- Rice the cauliflower using a food processor (pulse gently; do not run continuously to avoid making mush) or a box grater (use the medium-sized holes).
- Heat a large skillet over medium heat. Once the skillet is hot, add a splash of olive oil or avocado oil.
- Once the oil is hot, add the riced cauliflower. Spread the cauliflower rice out in an even layer to avoid overcrowding.
- Cook, stirring occasionally, for 5 to 10 minutes, or until the cauliflower is golden brown and crispy.