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Cauliflower Rice

Cauliflower Rice

Cauliflower has become a popular low-carb replacement for foods like pizza crust, but this shape-shifter of a vegetable can even approximate cooked white rice surprisingly well, providing a neutral flavored companion to all sorts of dishes. Perfectly suited to the keto diet, it pairs well with recipes like our Seared Tuna Sushi Bowl (this mpage) and One-Pan Steak Fajitas (this page).
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Vegan Recipes
Cuisine: American, Argentine
Calories: 190
Ingredients Method

Ingredients
  

  • 1 pound cauliflower florets cut into 1-inch pieces
  • 5 tablespoons extra-virgin olive oil divided
  • ½ shallot minced
  • ¼ cup chicken broth
  • ¼ teaspoon table salt
  • 1 tablespoon minced fresh parsley

Method
 

  1. Pulse cauliflower in food processor in batches until chopped into ⅛- to ¼-inch pieces, 6 to 8 pulses, scraping down sides of bowl as needed.
  2. Heat 2 tablespoons oil in large saucepan over medium-low heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in cauliflower, broth, and salt. Cover and cook, stirring occasionally, until cauliflower is tender, 12 to 15 minutes.
  3. Uncover and continue to cook, stirring occasionally, until cauliflower rice is almost completely dry, about 3 minutes. Stir in remaining 3 tablespoons oil and parsley and season with salt and pepper to taste. Serve.