Cauliflower Rice

This simple, buttery recipe (finely chop the cauliflower and steam it) makes a great alt side dis, for any type of stew or ragù. If you don’t have a food processor, use a box grater. For an instant upgrade, stir in chopped herbs just before serving.

  • Total Time:
  • Servings: 4

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  • One 2 1/2-pound head of cauliflower, cored and cut into large florets
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 4 tablespoons unsalted butter

How to make this recipe

  1. In a food processor, working in batches, pulse the cauliflower florets until small grains form.

  2. In a large saucepan, combine the olive oil and 2 tablespoons of water and season with salt and pepper. Bring to a simmer. Add the cauliflower, cover and steam over low heat until just tender, about 5 minutes. Stir in the butter and season with salt and pepper. Scrape the cauliflower rice into a large bowl and serve warm.

Contributed By Photo Abby Hocking / Food & Wine

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