Wash the fresh cauliflower head thoroughly and dry with a paper towel to remove excess moisture – no one wants soggy rice. Remove any green leaves.
Cut the cauliflower into large chunks, discarding the tough stem.
To make with a food processor:
Place the cauliflower florets in a food processor in batches. Pulse until the cauliflower is broken down into rice-sized pieces. Be careful not the over-process, or it may turn into mush.
To make with a grater:
Use a box grater to grate the cauliflower chunks into pieces that are the size of rice. Hold the cauliflower florets against the grater and grate them using the medium-sized holes.
To make with a knife:
Start by chopping the cauliflower florets into small pieces. Then, finely chop into tiny pieces that resemble the size and texture of rice grains.
Cooking cauliflower rice
Heat a medium saucepan or large skillet over medium heat. Add the olive oil, salt and pepper.
Add the raw cauliflower rice to the pan, cover and cook for about 5 to 7 minutes, or until it reaches your desired texture, stirring occasionally.
Once done, remove from heat, fluff with a fork, and serve as a side dish or as a base for your favorite recipes.
Notes
To freeze: After ricing the cauliflower, spread it out on a baking sheet and freeze it until solid. Then transfer to a freezer-safe bag or container and store it in the freezer for up to 2-3 months. When ready to use, you can cook it directly from frozen or thaw it in the refrigerator overnight.
To store leftovers: Allow to cool completely then store in an airtight container in the refrigerator for 2-3 days.
You an use a variety of herbs, spices, and other flavorings to suit your taste preferences. Common seasonings include fresh garlic, onion, cumin, paprika, curry powder, soy sauce, lemon zest, lime juice, and fresh herbs like parsley or cilantro.