Breaking a head of cauliflower down into cauliflower rice is the same for most recipes (the only exception is if you’re boiling it). To make cauliflower rice:
How to Make Cauliflower Rice: Roast It
For the most flavor, make roasted cauliflower rice:
Chop a head of cauliflower into florets.Process florets in a food processor until the size of rice.Spread on a foil-lined baking sheet.Drizzle with oil and desired seasonings.Roast at 425 degrees F for about 20-25 minutes.
How to Make Cauliflower Rice: Boil It
For mild flavor, boil cauliflower to make cauliflower rice:
Chop a head of cauliflower into florets.Combine florets, 1/2 cup water, and 1/2 tsp. salt in a large saucepan.Bring to boiling, reduce heat and simmer covered for about 30 minutes or until cauliflower is very tender. Stir occasionally and add water, if needed.Uncover and cook 5 minutes more or until water is evaporated.Mash cauliflower with a fork or use a food processor until the size of rice.
How to Make Cauliflower Rice: Skillet-Cook It
For mild flavor and quick cooking time, make cauliflower rice by cooking it in a skillet:
Chop a head of cauliflower into florets.Process florets in a food processor until the size of rice.Heat 1 Tbsp. oil in a skillet over medium-high heat.Add the cauliflower and desired seasonings.Cook cauliflower 8 to 10 minutes until you see some pieces beginning to brown.
How to Use Cauliflower Rice
Cauliflower rice doesn’t have to be just a low-carb substitute for white rice—you can also turn it into a pizza! If you’re craving a cauliflower crust slice, follow these instructions for how to make cauliflower pizza crust:
Place 4 cups of cauliflower florets into a food processor. Cover and pulse four to six times, or until the cauliflower is crumbly and the mixture resembles the texture of couscous.Place a pizza stone or baking sheet in the oven. Preheat oven to 425 degrees F. Place cauliflower in a microwave-safe casserole dish with 2 tablespoons of water. Cover and microwave on 100 percent power (high) for 3 to 4 minutes or until tender, stirring once or twice. Allow to cool, then transfer cauliflower to a 100 percent cotton flour-sack towel. Wrap towel around cauliflower and squeeze until there is no more liquid (this step is crucial for a crispy pizza crust!).In a medium bowl, stir together the cooked and drained cauliflower, 1 lightly beaten egg, 1/4 cup shredded Italian cheese blend, 1/4 cup grated Parmesan cheese, 1/4 cup panko bread crumbs, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon salt. On a piece of parchment paper, pat the cauliflower mixture into a 12-inch circle. Transfer crust on paper to the preheated pizza stone. Bake for 12 to 15 minutes or until crisp and starting to brown.Spoon 3/4 cup of pizza sauce over the crust, spreading evenly. Top as desired. Bake about 5 minutes more or until heated with melted cheese. Cut into slices and dig in!
Get the full recipe for our Cauliflower-Crusted Pizza
