CAULIFLOWER RICE

Cauliflower Rice image

Provided by Ayesha Curry

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

Previous Next

2 small heads cauliflower, broken into florets, tough cores discarded (about 8 cups florets)
3 tablespoons extra-virgin olive oil
1 bunch scallions, chopped, white and green parts separated
Kosher salt and freshly ground black pepper
1/4 cup sliced or slivered almonds
1/4 cup chopped fresh Italian parsley

Steps:

Pulse the cauliflower florets in a food processor in several batches to make coarse crumbs, about the size of rice (see Cook's Note). You should have 6 to 7 cups of riced cauliflower.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the scallion whites and cook until wilted and slightly golden, about 2 minutes. Add the riced cauliflower, 1 teaspoon salt and a few grinds of black pepper; stir to coat the cauliflower in the oil. Cover and cook, stirring occasionally, until the cauliflower rice is tender but the pieces are still separate, 6 to 7 minutes.
Meanwhile, toast the almonds in a small skillet over medium heat until golden, tossing frequently, about 3 minutes. Set aside.
Remove the cauliflower from the heat and stir in the scallion greens, parsley and toasted almonds. Transfer to a large bowl and serve.