Colli Flower Rice Discard the core and break up the florets into somewhat evenly sized pieces. Place florets in bowl of food processor in batches. Process until evenly chopped but not completely pulverized. Remove rice to a large bowl and continue processing florets in batches until all florets are “riced”. Alternately, you could use a hand grater but I imagine it would take quite a bit of time. Grab a measuring cup (I like to freeze 2 cup portions) and some sandwich sized bags (preferably freezer bags even though I took a picture of the non-freezer ones.) Once you fill your baggies, press the cauliflower flat to be sure to remove the excess air and make storing in the freezer easier. If preparing the cauliflower rice from frozen, I suggest removing from the freezer and leaving on the counter to soften and defrost a bit while you cook whatever you are planning on serving it with. OVEN COOKING METHOD (my favorite!)! Preheat oven to 425F. Spread cauliflower rice out on one or more baking sheets (depending on how much you have) into a single layer. Don’t make yourself crazy about the single layer thing, you just don’t want to crowd the pan or it will steam and remain moist. Bake for 15 minutes, flipping the “rice” at least 1x. Remove, serve and Enjoy! FRYING PAN METHOD: Heat a small amount of olive oil or coconut oil in a non-stick pan over medium high heat and add cauliflower rice. I like to “dry fry” it to remove as much of the moisture as possible. Make sure to season with salt, pepper and another complimentary spice if possible. Enjoy!
Posted on: Fri, 23 Jan 2015 10:49:34 +0000
Trending Topics
Recently Viewed Topics
© 2015