Cauliflower rice is all the rage right now and for good reason. It helps you cut out refined carbs and even if that isn’t your aim (see the end of the video for the reason we use it!), it’s always good to try to sneak in more veggies where you can. While you can buy it bagged, it can get pretty foul if it’s not used within a day or two of purchase. I’ll show you how easy it is to not only make it fresh but to keep money in your pocket so you don’t have to pay a convenience charge for having it done for you.
If you like this recipe, consider subscribing to the YouTube channel and click the bell to be notified when new videos go live. If you prefer a blog post, enter your email address in the upper right hand corner to subscribe to the blog! Either way, I’d love to have you cook with me!
How to Make Cauliflower Rice
Notes
Use within a day for freshest "rice."
Instructions
- Remove the leaves from the back of the cauliflower.
- Carefully core the cauliflower.
- Cut florets into manageable pieces
- Put half of the florets in the food processor and pulse alternately until a rice consistency is reached.
Shared with French Country Cottage, The Crafty Blog Stalker, Home Stories A to Z
