Basic Cauliflower Rice
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Serves: 4
 
Ingredients
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp butter or ghee (use ghee if on a Whole30)
  • 1 pound riced cauliflower
  • 1 tsp salt
  • ½ tsp granulated garlic
Instructions
  1. Melt butter/ghee and olive oil in a large pan over medium heat.
  2. Once hot, add cauliflower rice, salt and garlic. Mix well.
  3. Saute for 3-5 minutes. This goes fast! Stir the cauliflower rice occasionally.
  4. It's up to you when it's done. I like mine al dente - so I usually take it off in 3 minutes. If you have digestive issues or prefer your rice more well done, go for 5 minutes. This is trial and error as you won't know what you like until you make this recipe a couple of times.
Notes
If you don't have pre-riced cauliflower, rice your own! Start by cutting off the stem and green leafy bits with a chef's knife. The best way to do this is to place the cauliflower on its side. No need to worry about trimming the leaves ahead of time. Determine the best you can where the stem ends, and carefully make one long cut (yes, straight through any leaves!). Once the bulk of the stem is removed, you can pick off leftover bits with your hand (if it's a leaf) or with the knife (if it's more a stem). Next, place the cauliflower stem side down. Cut the cauliflower into "steaks" - basically one inch long slices. I usually add one slice at a time to my food processor. Pulse in the food processor a couple of times until it reaches riced consistency, then place in a bowl and repeat until all the cauliflower is riced. If you have extra cauliflower, you can place in a bag and put in the freezer to use in another recipe!
Recipe by Savor and Glow at https://savorandglow.com/basic-cauliflower-rice/