How To Make Cauliflower Rice or Couscous (with Video) | Kitchn:
Makes 6 servings (about 1 cup each)
What You Need
1 head cauliflower, any size
1 tablespoon olive oil or butter, optional
Food processor or box grater
Skillet with lid, optional
Cut the cauliflower into large pieces: Cut the head of cauliflower into quarters, then trim out the inner core from each quarter.
Break apart the cauliflower into large florets with your hands.
If the core is tender, you can chip it into pieces and add it with the florets.
Transfer the cauliflower to a food processor: Transfer the cauliflower to a food processor.
Don't fill the food processor more than 3/4 full; if necessary, process in two batches.
Pulse the cauliflower until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.)
Pull out any unprocessed pieces: Some florets or large pieces of cauliflower might remain intact.
Pull these out and set them aside.
Transfer the cauliflower couscous to another container and re-process any large pieces.
Serving raw cauliflower couscous: Cauliflower couscous can be used raw, tossed like grains into a salad or in a cold side dish.
Cooking cauliflower couscous: Cooking makes the cauliflower more tender and rice-like.
Warm a tablespoon of olive oil or butter in a large skillet over medium heat.
Stir in the couscous and sprinkle with a little salt.
Cover the skillet and cook for 5 to 8 minutes, until the couscous is as tender as you like.
Use or serve immediately, or refrigerate the couscous for up to a week.
Freezing raw cauliflower couscous: The couscous can also be sealed in airtight containers or bags and frozen for up to three months.
Thaw on the counter for a few minutes before using or cooking.
By far the easiest way to cook your cauliflower rice, and as you don’t need to add any fat, the healthiest too.
Microwave fresh cauliflower rice in a heatproof bowl, covered with cling film, for three minutes on High.
If using from the freezer, microwave for four minutes on High, mixing the ‘rice’ half way through cooking.
This method gives the rice a nice, neutral flavour, perfect for serving with a curry or tagine.
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