Cauliflower Rice

Chef

Douglas McNish

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Cookbook

Eat Raw, Eat Well: 400 Raw, Vegan and Gluten-Free Recipes

Published by Robert Rose

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This image courtesy of Joseph DeLeo

Editor's Note: If you're tired of using potatoes, pasta, or rice to fill out your meals, then this recipe for Cauliflower Rice might just be the answer you need. This easy recipe has only four ingredients — count them! — and can be ready to serve in under 30 minutes while also making full use of fresh and in-season cauliflower. This make-ahead recipe will save you some time, too. If you're looking for something new to serve your family with your weeknight meals, then you'll want to keep this recipe at your fingertips. You can serve this dish along with a hearty stew, such as this recipe for Ratatouille.

This recipe is a light and fluffy alternative to starches such as potatoes and rice. I like to serve it alongside Bursting Burritos or Mixed Vegetable and Shiitake Mushroom "Stir-Fry."

Makes4 servings

CostInexpensive

Easy

Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe CourseSide Dish

EquipmentFood Processor

Five Ingredients or LessYes

MealDinner

Type of DishVegetable

Ingredients

4 cups (1 L) chopped cauliflower florets
¼ cup (60 mL) chopped parsley leaves
2 tbsp (30 mL) freshly squeezed lemon juice
1 tsp (5 mL) fine sea salt

Instructions

In a food processor fitted with the metal blade, pulse cauliflower until it breaks down to a rice-like consistency, 10 to 15 times (see Tips below).
Transfer to a bowl. Add parsley, lemon juice and salt and stir well. Serve immediately or place in an airtight container and refrigerate for up to 4 days.

Tips

When pulsing the cauliflower, be sure not to overprocess. Otherwise the cell walls of the cauliflower will break down and the “rice” will become soggy.
Use this as a basic recipe that you can build upon to create different flavor profiles. For a curry-style rice, along with the parsley add 1 tbsp (15 mL) curry powder, 1 tbsp (15 mL) chopped gingerroot, ½ tsp (2 mL) ground cumin and ¼ tsp (1 mL) ground turmeric.
For Italian-style rice, add ¼ cup (60 mL) thinly sliced fresh basil leaves, 1 tbsp (15 mL) dried oregano and ½ tsp (2 mL) whole fennel seeds along with the parsley.