Basic Cauliflower Rice
Cauliflower rice is simple to make and prep in advance, and the perfect substitute for rice or noodles in soups, pastas, and Asian-style dishes!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 cups
Author: Cassy
- 1 tablespoon butter ghee, or coconut oil
- 2 heads of cauliflower
- 1/4 teaspoon sea salt
- 1/4 cup water
Stovetop Directions:
In a large sauté or frying pan, melt the butter.
Using either a box grater or the grating attachment on a food processor, shred the floret heads of the cauliflower. Save the stems for vegetable broth or soup.
Add the shredded cauliflower to the pan with the sea salt and water. Stir continuously for 15-20 minutes over medium to high heat. The cauliflower is finished cooking when it no longer has a crunch.
Microwave Directions:
Using either a box grater or the grating attachment on a food processor, shred the floret heads of the cauliflower. Save the stems for vegetable broth or soup.
In a large microwave-safe bowl with a lid, add the shredded cauliflower, sea salt, water, and butter. Microwave covered on high for 13-15 minutes, or until it no longer has a crunch.
Calories: 97kcal | Carbohydrates: 14g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 255mg | Potassium: 860mg | Fiber: 6g | Sugar: 5g | Vitamin A: 87IU | Vitamin C: 139mg | Calcium: 65mg | Iron: 1mg