Cauli rice is very mild and neutral tasting - just like rice. It is just finely chopped cauliflower, pan-fried in butter until translucent or a little charred. It's a very simple backdrop to a spicier main dish.
I usually use the whole head of cauliflower when I make cauli rice; I eat a third of it immediately and save the rest for later. It's great warmed up - just like rice. This weekend I ate some as the base for breakfast, topped with avocado, tomato slices, and two fried eggs.
Riced Cauliflower
serves 3
1 head of cauliflower
about 1/4 c (60 g) butter
Use a food processor to chop the cauliflower into rice-sized pieces. Alternatively, finely chop using a knife.
Heat a large skillet and melt some butter to coat the bottom of the pan.
Add enough cauliflower to make a thin layer on the bottom of the pan. Fry over medium heat for 3 minutes.
Stir if you want your cauli rice translucent. Let cook without stirring for browned cauli rice.
Cook the rest of the cauliflower in batches.
Have you ever tried riced cauliflower?
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