Cauliflower Rice

Name: Cauliflower Rice
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 2 small heads cauliflower, broken into florets, tough cores discarded (about 8 cups florets); 3 tablespoons extra-virgin olive oil; 1 bunch scallions, chopped, white and green parts separated; Kosher salt and freshly ground black pepper; 1/4 cup sliced or slivered almonds; 1/4 cup chopped fresh Italian parsley

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 to 6 servings

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 to 6 servings

Ingredients

2 small heads cauliflower, broken into florets, tough cores discarded (about 8 cups florets)

3 tablespoons extra-virgin olive oil

1 bunch scallions, chopped, white and green parts separated

Kosher salt and freshly ground black pepper

1/4 cup sliced or slivered almonds

1/4 cup chopped fresh Italian parsley

Directions

Pulse the cauliflower florets in a food processor in several batches to make coarse crumbs, about the size of rice (see Cook's Note). You should have 6 to 7 cups of riced cauliflower.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the scallion whites and cook until wilted and slightly golden, about 2 minutes. Add the riced cauliflower, 1 teaspoon salt and a few grinds of black pepper; stir to coat the cauliflower in the oil. Cover and cook, stirring occasionally, until the cauliflower rice is tender but the pieces are still separate, 6 to 7 minutes.
Meanwhile, toast the almonds in a small skillet over medium heat until golden, tossing frequently, about 3 minutes. Set aside.
Remove the cauliflower from the heat and stir in the scallion greens, parsley and toasted almonds. Transfer to a large bowl and serve.

Cook’s Note

To get nice, even-sized cauliflower "crumbs" with no lumps, fill the food processor no more than half full with florets. Depending on the size of your food processor, you may need to pulse the florets in up to 5 batches.