Making Cauliflower Rice with Siobhan Muir and Mr. SM

Most people wouldn't think that cauliflower makes a good rice substitute, but when you prepare it like this, it's delicious. Mr. SM has mastered this recipe and now it's one of our favorite sides.
PREPARATION
1 large head of cauliflower
Blender or Food Processor
Colander and Bowl
Chop cauliflower into florets. Fill the basin of the blender or food processor 3/4 way up with florets and pulse 3 to 4 times to reach the desired size (about rice grain size).
Pour in the the colander and stir with your hand to sift the smaller bits into the bowl, leaving the larger chunks to process again. Repeat with all the cauliflower florets.
Once it's all riced, grab quart sized freezer bags and scoop 2 cups' worth into each bag. Seal most of the way and use a rolling pin to push out all the air and flatten for better storage in the freezer.
COOKING DIRECTIONS
1 bag (2 cups) of riced cauliflower
Olive oil or Avocado Oil (for cooking)
4 Tbsp butter (we use salted)
1 tsp Garlic Flakes
1 Tbsp dried Parsley
In a large skillet, drop a Tbsp of olive oil and heat the pan over medium heat. Add riced cauliflower and season with garlic and parsley.
Add the 4 Tbsp of butter right in the center of the pan and add 1/2 cup of water to allow the cauliflower to steam.
Cover and simmer over medium heat for about 10 minutes or until all the water is gone, stirring occasionally.
Cook until all the water has been steamed off. Remove from heat and serve. Makes 3-4 servings.

[@erinlewis5926]

Love cauliflower rice

[@rhondajones6633]

Thank you. I learned a new recipe today.

[@rhondajones6633]

I love Penzey’s spices.