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.
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?
Like Simply Cooked on Facebook! http://www.facebook.com/SimplyCooked