Cauliflower Rice

Name: Cauliflower Rice
Total time: 20 min
Yield: 4
Ingredients: 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

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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. Slideshow: More Cauliflower Recipes

By Kay Chun

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Credit: Abby Hocking / Food & Wine

Recipe Summary test

total:

20 mins

Yield:

Ingredients

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

Directions

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

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Step 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.

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Cauliflower Rice

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Cauliflower Rice

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Cauliflower Rice