Riced Cauliflower
Easy · 1 ingredients — shared from Reciquest
6 servings · Easy
Ingredients
- 1 medium head of cauliflower
Instructions
- Trim the cauliflower of any leaves and cut into florets, discarding the woody stems.
- To rice the cauliflower, place the cauliflower florets in a blender and add enough water to cover. Pulse until the cauliflower resembles rice or large crumbles.
- Pour the cauliflower and water through a large fine-mesh strainer. The water will pour out, leaving you with perfectly riced cauliflower.
- To cook the riced cauliflower, transfer it to a medium-sized microwave-safe bowl. Microwave, uncovered, on high for 4 minutes. Stir and return the bowl to the microwave. Cook on high for 2 more minutes and stir again. Test for doneness and microwave for 1 more minute if you prefer it softer. Season as desired.
- If not using the riced cauliflower immediately, store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat, thaw if frozen and microwave on high for 1 minute per cup of rice.
Tags: pepperplate-import