Cauliflower Rice
A healthy low-carb alternative to regular rice made with fresh cauliflower that's pulsed until rice-sized and sautéed until golden. Perfect as a base for any dish or side.
Ingredients
- •1 head cauliflower
- •4 Tbsp extra-virgin olive oil
- •1 to taste kosher salt and pepper
- •1 serving Coconut-Turmeric Relish
Cooking Instructions
- 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).
5 min
- 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.
8 min
- 3.
If using relish, add to cauliflower and toss to coat. Season with more salt and pepper.
2 min
