Let's cook cauliflower rice! A comprehensive guide for how to make cauliflower rice from fresh or using frozen. When using fresh rice, be sure to wring out excess moisture first. When cooking from frozen, never defrost first. Both methods ensure tender, chewy rice with the perfect bite.
Divide the cauliflower into bite-sized florets. Fit a food processor with the standard s-blade. Place the florets into the bowl of the food processor in batches (fill no more than halfway) then use the pulse feature to evenly rice the cauliflower, scraping the sides down halfway though if necessary; do not run the motor continuously. Remove the riced cauliflower and repeat with the remaining florets.
Optional: wring out the cauliflower in a cotton kitchen towel to remove excess moisture (if the riced cauliflower feels "wet", you should do this - the fresher the cauliflower, the "wetter" it will be).
Heat a 12” skillet over medium high heat. Add the oil and heat until it shimmers. Add the cauliflower rice and ½ teaspoon salt. Saute, stirring frequently, until the rice is cooked through, but not overly soft, 5-8 minutes depending on rice size. Taste around the five-minute mark - the rice will taste chewy, but firm, with a soft bite. Be careful not to overcook.
Season the rice with more salt and pepper to taste, then add fresh herbs and toss. Serve immediately.
Frozen Cauliflower Rice
Heat a 12” skillet over medium high heat. Add the oil and heat until it shimmers. Add the frozen cauliflower rice and ½ teaspoon salt. Saute, stirring frequently, until the rice is cooked through, but not overly soft, 4-5 minutes depending on preference for doneness. Taste around the four-minute mark - the rice will taste chewy, but firm, with a soft bite. Be careful not to overcook.
Season the rice with more salt and pepper to taste, then add fresh herbs and toss. Serve immediately.