Make Cauliflower Rice {grain-free, keto, paleo, vegan}

A quick how-to for making cauliflower rice, a nourishing replacement for grains that can be used in place of rice in all of your go-to recipes! It is grain-free, vegan, keto, paleo, vegan, and low-carb.

Thanksgiving is days away, but not to worry! Options that are straightforward, nourishing and satisfying abound. Case in point cauliflower rice!

It is naturally:

*Vegan
*Keto
*Paleo
*Low-carb
*Low-calorie
*High in fiber
*Grain-free
*Gluten-free

Cauliflower rice is satisfying on its own, steamed or stir-fried, seasoned with any and all herbs, spices and/or other flavors you choose. Additionally, use it in place of regular rice in most recipes (including the traditional ones, like stuffing). Memorable!

Cauliflower rice is simply cauliflower that has been processed into tiny pieces. It is straightforward, too! Start with a head of cauliflower. A medium size (about 6 inches/ 15 cm diameter) is what you can most often find in a grocery store.

Trim off all of the leaves and cut in half, lengthwise. Cut out the core, and then cut or break the cauliflower into medium size pieces, like so:

Place 1/2 of the cauliflower pieces into a food processor (not a mini one) and pulse until the cauliflower is broken down into a rice-like consistency:

If a few large pieces remain, take them out to add to the next batch. Transfer the cauliflower rice to a large bowl and repeat with the remaining cauliflower until all of the pieces have been pulverized to a rice-size.

That’s it! Use the cauliflower rice right away (it will sauté or steam in 2 to 5 minutes, depending on hw soft or al dente you like it) or store for future use. It will keep for 2 to 3 days in the refrigerator, or pack into airtight containers and freeze for up to 6 months.

This is such a plain and satisfying way to add vegetables and good health to your daily routine! the “rice” can also be used as a replacement for couscous and bulgur (hello, tabbouleh!), and can be served raw in salads.

Enjoy!