Cauliflower, the white, stalky vegetable that many people confuse for “albino” broccoli, has over 100 varieties—you can find them in orange, purple, brown, and even green, growing anywhere from 8 to 30 inches tall and wide. In fact, the largest cauliflower ever grown weighed almost 27.5kg – that’s over 60 pounds!
With a side dish as easy and delicious as cauliflower rice, you’ll be wishing you grew one that big!
INGREDIENTS
DIRECTIONS
- Wash and thoroughly dry cauliflower, then remove all greens.
- If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes (see photo – the side commonly used to grate cheese), to grate into rice. If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into rice.
- Optional: Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
- Use cauliflower rice in recipes that call for rice.
NUTRITIONAL FACTS
Makes 8 1/2-cup portions.
| Nutritional Analysis |
Per Serving |
| Calories |
25 |
| Total Fat |
0.1 g |
| Sodium |
30 mg |
| Carbohydrates |
5.3 g |
| Sugars |
2.4 g |
| Fiber |
2.5 g |
| Protein |
2 g |
RECIPE SOURCE
This recipe comes from The Minimalist Baker.
https://minimalistbaker.com/how-to-make-cauliflower-rice/
