Easy cauliflower rice recipe with mixed greens, mushrooms and pepper that you can easily customize for your family.
I must admit that I’ve clearly been living under a rock, because I’ve never made cauliflower rice (until this recipe)! I feel so foolish for missing out on something SO easy and surprisingly tasty, but at least I’ve made this discovery. What I love the most about this recipe is that one large head of cauliflower makes enough “rice” to easily feed 4 people, which makes this healthy and budget friendly. Again, I’m kicking myself for not trying this sooner.
To make the cauliflower rice, take one large head of cauliflower, remove the green leaves, and chop it into a large pieces. This doesn’t need to be perfect, but you want the pieces small enough that they will easily fit into your food processor. In about 10 seconds, the food processor will pulverize the cauliflower into small pieces and the bulk of your prep work is done! My food processor has an “s” shape blade, which works really well for chopping the cauliflower into little rice size pieces. If you don’t have a food processor, you can also use a grater, but the pieces might be a little bit bigger. To ensure that there wasn’t too much moisture leftover, I laid the cauliflower on a paper towel, layered another one on top, and pressed out some of the water. Everything that I read about making cauliflower rice mentioned the possibility of it being soggy if too much water is left in the cauliflower. Let me know if you’ve made this without pressing the water and if it still worked. This step really only adds 1-2 more minutes to the recipe.
To keep this dish pretty light, I added in some mixed greens, maitake mushrooms, and red pepper. You can add any additional sauces that you like, but in true Molly fashion I added some cayenne pepper, sunflower seeds, sauerkraut and garlic hot sauce. A peanut sauce or curry would work really well, too.