There are endless ways to make cauliflower rice. The internet is absolutely bursting with recipes. Some recipes are intricate with hand-ground spices, others are simple and contain almost nothing more than the cauliflower itself. My preference is for this version with onion, carrots, garlic, and ginger because the end result doesn’t taste anything like cauliflower, which I don’t really like. If you like it, that’s totally fine. I won’t tell you you’re wrong, but I admit you’ll have to go to some length to prove to me you’re right.
In any case, this dish keeps the wonderful earthiness that really is the only redeeming quality of cauliflower and pairs it with the savory spirit of fresh ginger and garlic. Use it as a base for stir fry, fried rice, tacos, or this wonderful, homey meal that I eat as often as possible. I also hide cauliflower rice (minus the carrots) in my child’s regular rice. He gobbles it up and asks for more, something that would just never happen if I fed him cauliflower in its natural state. Welcome to the world of cauliflower rice – where trickery is rewarded!
1 medium head cauliflower
3 tablespoons olive oil
2 cloves garlic, crushed
1″ fresh ginger, diced (optional)
1/2 brown onion, thinly sliced
3 carrots, cut into thin disks
1/4 cup water (or broth)
Salt, pepper, and lemon to taste
Chop cauliflower into large florets, discarding the tough core. Working in batches, pulse the raw cauliflower in a food process until it resembles grains of rice.
Add oil, garlic, ginger (if using) to a large skillet over medium heat. Stir. When the oil starts sizzling, add onion and carrots. Saute until onion is soft and translucent and carrots are nicely browned, approximately 10 minutes.
Add riced cauliflower to skillet. Stir to combine. Saute approximately 10 minutes. Stir, taking care to scrape the bottom of the pan.
Add 1/4 cup water (or broth) and cover, letting vegetables steam approximately 5 minutes. Uncover, stir, scraping the pan, and combining vegetables well. Cook, covered, another 5-10 minutes, stirring occasionally, until liquid is absorbed.
When the cauliflower is tender, add salt, pepper, and a squeeze of lemon to taste. Turn off the heat and use it as you would rice or any other grain.
PS – This makes quite a bit. Cooked cauliflower rice will keep, covered, in the refrigerator for up to 4 days.