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Even small-batch chopping

Food Processor Cauliflower Rice

Published

Pulse cauliflower into even rice-size pieces without turning the batch watery or pasty.

Prep: 15 minutesCook: 7 minutesTotal: 22 minutesServes: 4
Food Processor Cauliflower Rice served and ready to eat

What you need

  • 1 medium head cauliflower, about 2 pounds
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped parsley
  • 1 teaspoon lemon zest

Method

  1. Rinse the cauliflower under running water, dry it thoroughly, and cut it into 1 1/2-inch florets.
  2. Fill the work bowl no more than halfway and pulse in one-second bursts until the pieces resemble rice. Transfer each batch before processing the next.
  3. Heat the olive oil in a wide skillet over medium-high heat. Add the cauliflower, salt, and pepper.
  4. Cook, stirring occasionally, until tender but not mushy, 5 to 7 minutes. Finish with parsley and lemon zest.

Food processor lesson

Mixed-size florets create mixed-size results. Trim them evenly and avoid packing the bowl so every piece has room to circulate.

Stop when the largest pieces are rice-size. Repeated processing squeezes out moisture and can turn the smallest pieces into paste.

Variation

Use the uncooked rice in grain bowls, fried-rice-style dishes, or as a base for roasted vegetables.

Raw processed cauliflower can be refrigerated in a covered container for up to two days, although its aroma becomes stronger over time.

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Safety note: Wash produce under running water before cutting; FDA does not recommend washing produce with soap.

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