Riced Cauliflower

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)

1. Wash and thoroughly dry the cauliflower; remove all greens.
2. Cut into pieces and add to the work bowl of a food processor that has been fitted with the cutting attachment.
3. 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.
4. 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. 
5. Cover with a lid so the cauliflower steams and becomes tender, cooking for about 5 to 8 minutes. 
6. Leftover cooked riced cauliflower keeps in the refrigerator for up to 5 days. Uncooked riced cauliflower may be frozen for up to 1 month.