I saw a meme the other day that said cauliflower had the greatest glow-up of all time and actually laughed out loud… While that statement is absolutely hilarious, I couldn’t agree more! I love swapping tons of foods for cauliflower, including rice.
Join me below for a few easy ways to make riced cauliflower!
Technique #1: Food processor
This is my technique of choice because of how quick and easy it is.
Cut your cauliflower into florets, rinse well, and dry. Place about a cup at a time into your food processor and pulse a few times, until you have rice-sized pieces.
*Be careful not to over-process! This will result in soggy, small pieces!
Technique #2: Grater or Shredder
Wash your cauliflower well, dry, and cut into several large pieces. Move along grater/shredder until you have the desired amount of riced cauliflower.
Technique #3: Cut by hand
Cut into several pieces, wash well, and dry. Chop into small riced-size pieces.
This is a good technique because the only equipment you need is a sharp knife and cutting board- it’s also the easiest method when it comes to kitchen clean-up. The only downside in my opinion is this method takes the most time.
- After making riced cauliflower, use a clean dish towel to squeeze/press out excess moisture. Depending on how you incorporate your cauliflower rice into dishes/cooking, it can get a little soggy.
- You can either move right into cooking/preparing food with your cauliflower rice, or freeze in an airtight container for about a month.