1 medium head of cauliflower
For seasoned cauliflower rice:
1 teaspoon olive oil
½ cup chopped scallions
just of ½ lime
sea salt and freshly ground black pepper
Make sure your cauliflower is fully dry. Chop the cauliflower into large pieces. You can include the cores, but discard the leaves or save for another use. Place the cauliflower pieces in a food processor and pulse until it has the texture of rice. Work in batches if necessary and don’t over process or it will get mushy. Use this raw cauliflower rice in any recipe that calls specifically for cauliflower rice. Continue following that recipe’s instructions.
If you plan to use your cauliflower rice without a recipe (or if you want to sub cauliflower rice for regular rice), I recommend lightly cooking it and seasoning it to take the raw bite off. In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the scallions and cauliflower and sauté until heated through, about 3 to 5 minutes. Season with salt, pepper and a squeeze of lime juice to help remove any bitterness from the raw cauliflower.