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Epicurious

Cauliflower Rice

3.8

(2)

Cauliflower Rice

Don't overcrowd the food processor with florets or you might end up with cauliflower "rice" that's a mix of too-big pieces and mush. Work in batches and keep the pulses short.

Recipe information

  • Yield

    4 servings

Ingredients

1 small or 1/2 large head of cauliflower, coarsely chopped (about 7 cups)
4 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
Coconut-Turmeric Relish (for serving; optional)

Preparation

  1. Step 1

    Working in 2 batches, pulse cauliflower in a food processor until pieces are about the size of a grain of rice (some smaller and some larger is fine).

    Step 2

    Heat 2 Tbsp. oil in a large skillet over medium-high. As soon as oil is shimmering, add half of cauliflower and cook, tossing often, until golden in spots and tender but not mushy, about 3 minutes. Season with salt and pepper and transfer to another medium bowl. Wipe out skillet and repeat with remaining oil and cauliflower. Let cool slightly before serving.

    Step 3

    If using relish, add to cauliflower and toss to coat. Season with more salt and pepper.

TagsCauliflowerVegetableSideLunchDinnerGluten FreeNut FreeDairy FreeVegetarianVeganQuickEasy30 Minutes or Less5 Ingredients or FewerFood ProcessorBon Appétit

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