Cauliflower Rice

Ingredients

• 1 head of cauliflower
• Bread Board (or chopping board) and knife
• Food Processor or a hand grater

Directions

1. Wash the cauliflower and remove any leaves
2. Cut away the main stem (you don’t need this) – the smaller stems, which hold the florets together, can stay.
3. Cut the remaining cauliflower up into chunks, to fit in the food processor. If the pieces are too large, the processor will struggle big time … You can also grate the cauliflower with the coarser side of the grater – but you may end up with larger pieces, giving the rice a chunkier texture.
4. Pulse the processor until the cauliflower is the texture of cous-cous

Microwave:

1. Microwaving is probably the easiest, and healthiest, as you don’t need to add any oils or fats.
2. Add the cauliflower rice and a teaspoon of water (no more) to a microwave-safe dish.
3. Cover and cook for 3 minutes on high
4. Remove from microwave and let it stand for a few minutes, as it will continue to cook and be extremely hot

Bake in Oven:

1. Cooking in the oven will give you a slightly drier / crunchier rice
2. Preheat the oven to 200 degrees
3. Spread the cauliflower rice evenly over a lined baking tray
4. Bake for 12 minutes, mixing up / turning the cauliflower rice every 5 minutes
5. Remove from the oven and season to taste