Homemade Cauliflower Rice

I was skeptical about cauliflower rice when I first started seeing it all over Pinterest. How could that crunchy white vegetable possibly replace the sticky, deliciousness that is rice?

It doesn't.

But that doesn't mean it's not an amazing substitution for a healthier meal option!

I'm not going to lie - you know you're not eating rice. But the riced cauliflower has a robust texture and full flavor that adds complexity to many dishes normally paired with rice, and it's a great filler when you need a dish to go a little farther or just do more.

If you're lucky enough to live near a Trader Joe's, they have a few options for already riced cauliflower sold in a bag.

If you don't live near a Trader Joe's, or if you just want to DIY, it is really, so simple.

What you need:

- heads of cauliflower (how many just depends on how much rice you want to make: in my experience, 1 head of cauliflower yields 6 - 8 cups of "rice")

- food processor / blender

- knife + cutting board

Wash your cauliflower and remove the leaves and the thick core.

Coarsely chop into "bite size" pieces.

Place in blender or food processor and pulse until it reaches "rice" consistency.

Warning: this gets messy.

I store mine in freezer bags in the freezer until I'm ready to use it. You can saute or roast the "rice" and add it to a variety of recipes. I like it in rice bowls, with fish or chicken, with my stir-fry and even in my lettuce wraps!