Often referred to as cauliflower rice, technically it is riced cauliflower. Ricing is a cooking term meaning to pass food through a food mill, "ricer", grater or food processor to create small pieces (similar in size to rice). Barry has made riced cauliflower past and this was my first time trying. I used it as the base for an Indian curry dish and it was fantastic. The method is so easy but I am adding it to the blog for quick reference in the future.
Riced Cauliflower
1 head cauliflower (I used half for just the two of us)
Olive or avocado oil - about 1 tablespoon
Salt & pepper
Seasoning of your choice (I added a little cumin garam masala powder to ours since this were seasoning used in the Indian dish that went over the finished cauliflower)
- Wash and thoroughly dry the cauliflower; remove all greens.
- Cut into pieces and add to the work bowl of a food processor that has been fitted with the cutting attachment.
- Pulse until cauliflower is about the size of rice. At this point the riced cauliflower could be stored in the refrigerator until ready to use.
- Heat about 1 tablespoon olive or avocado oil in a large skillet on medium. Add the riced cauliflower and sauté for a few minutes; add salt and pepper to taste + seasoning of your choice as desired.
- Cover with a lid so the cauliflower steams and becomes tender, cooking for about 5 to 8 minutes.
- Leftover cooked riced cauliflower keeps in the refrigerator for up to 5 days. Uncooked riced cauliflower may be frozen for up to 1 month.
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