Food Recipes Cauliflower Rice 5.0 (2) 1 Review Making your own cauliflower rice is not only easy, it’ll save you money, too. Thanks to your food processor, this simple method transforms a head of cauliflower into 6 cups of cauliflower rice, basically double what you’d get if you bought it pre-made. Once you’ve prepped a batch, use any of these four easy recipes to make an easy microwaved or sautéed side, an oniony pilaf, or a healthy take on stir-fried rice. In fact, you can use your DIY cauliflower rice in place of any recipe where you’d normally use rice. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on March 27, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 5 mins Total Time: 5 mins Yield: 6 cups Ingredients 1 2½-lb. head cauliflower, stemmed and cut into florets Directions Working in 2 batches, pulse cauliflower in a food processor until rice-size pieces form. (Some larger pieces are OK.) Refrigerate in airtight containers for up to 1 week or freeze for up to 3 months. Microwave InstructionsMicrowave 1 cup Cauliflower Rice, 1 Tbsp. unsalted butter, ½ tsp. kosher salt, and 1/8 tsp. freshly ground black pepper in a microwave-safe bowl on high until butter is melted and mixture is heated through, 1 to 2 minutes. Stovetop InstructionsCook 1 cup Cauliflower Rice and 1½ tsp. olive oil in a skillet over medium-high, stirring occasionally, until lightly golden, 2 minutes. Stir in ½ tsp. kosher salt and 1/8 tsp. freshly ground black pepper. Rice PilafCook 1 chopped onion in 1 Tbsp. olive oil in a large skillet over medium-high, stirring, until softened, 5 minutes. Stir in 2 cups Cauliflower Rice, 3 Tbsp. chicken broth, ½ tsp. kosher salt, and ¼ tsp. freshly ground black pepper. Reduce heat to low; cook, covered, until liquid is absorbed, 6 to 8 minutes. Fluff with a fork; top with chopped parsley. Stir-FryCook 3 sliced scallions and 1 chopped clove garlic in 2 Tbsp. olive oil in a large skillet over medium-high for 2 minutes. Add 1 chopped red bell pepper, 1 grated carrot, and 1 cup spinach; cook, tossing, until softened, 3 minutes. Add 3 cups Cauliflower Rice and 2 Tbsp. soy sauce; cook, stirring, for 2 minutes. Make a well and add 2 beaten eggs and ¼ tsp. kosher salt; cook, stirring constantly, until just set, 2 minutes. Stir eggs through cauliflower mixture. Rate it Print