CAULIFLOWER RICE
Don't overcrowd the food processor with florets or you might end up with cauliflower "rice" that's a mix of too-big pieces and mush. Work in batches and keep the pulses short.
Provided by Claire Saffitz
Categories Bon Appétit Side Cauliflower Wheat/Gluten-Free Vegetarian Vegan Dairy Free Quick and Healthy Healthy Quick & Easy
Yield 4 servings
Number Of Ingredients 4
Steps:
- Working in 2 batches, pulse cauliflower in a food processor until pieces are about the size of a grain of rice (some smaller and some larger is fine).
- Heat 2 Tbsp. oil in a large skillet over medium-high. As soon as oil is shimmering, add half of cauliflower and cook, tossing often, until golden in spots and tender but not mushy, about 3 minutes. Season with salt and pepper and transfer to another medium bowl. Wipe out skillet and repeat with remaining oil and cauliflower. Let cool slightly before serving.
- If using relish, add to cauliflower and toss to coat. Season with more salt and pepper.
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