Cauliflower Rice/Couscous
Cauliflower rice has become mainstream with the help of the paleo world and people becoming more aware of their health (more veggies/less grains).
So the need to drown chunks of cauliflower with cheese sauce is becoming a thing of the past! The following explains how to cook cauliflower rice/couscous. Bon Appétit!
Ingredients
1 head cauliflower, any size
1 tablespoon olive oil or butter, optional
Himalayan salt, optional
Instructions
- Cut the cauliflower into large pieces: Cut the head of cauliflower into quarters, then trim out the inner core from each quarter.
- Transfer the cauliflower to a food processor: Don’t fill the food processor more than 3/4 full; if necessary, process in two batches.
- Pulse the cauliflower until completely broken down: Break down in into rice/couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.)
- Pull out any unprocessed pieces: Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the cauliflower to another container and re-process any large pieces.
- Serving raw cauliflower: Cauliflower rice/couscous can be used raw, tossed like grains into a salad or in a cold side dish. Or use them as a replacement for rice in other recipes like healthy fried rice or a rice-quinoa salad.
- Cooking cauliflower: Cooking makes the cauliflower more tender and rice-like. Warm a tablespoon of olive oil or butter in a large skillet over medium heat. Stir in the cauliflower and sprinkle with a little salt. Cover the skillet and cook for 5 to 8 minutes, until the cauliflower is as tender as you like. Use or serve immediately, or refrigerate the couscous for up to a week, or freeze for up to 3 month.