Cauliflower Rice Recipes

Steps:

• Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
• Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.
• Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.

Steps:

• Cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High - there is no need to add any water. Stir in the coriander. For spicier rice, add some toasted cumin seeds.

Steps:

• Heat the oven to 425 degrees if you're serving the rice cooked.
• Fill a food processor halfway with cauliflower florets, then pulse until it breaks down to about 1/4- and 1/8-inch pieces and resembles rice. Transfer to a very large bowl. Repeat with the remaining florets. The rice can be eaten at this point, or stored in an airtight container in the refrigerator for 5 days or in the freezer for 1 month.
• To serve warm, toss the rice with olive oil and garlic (if using), then spread in an even layer on 2 baking sheets. Season with salt and pepper. Roast until dark golden brown at the edges and lightly golden all over, 15 to 20 minutes. Serve plain or with 1 of the sauces below.
• For the ginger-garlic sauce: Heat oil in a small frying pan over medium heat. Add the ginger and garlic and cook, stirring occasionally, until lightly golden, about 3 minutes. Turn off the heat, then stir in sesame oil, red-pepper flakes and a pinch of salt. Pour over cauliflower rice, toss to combine and serve at once.
• For the tahini-Parmesan sauce: In a small saucepan over medium-low heat, combine 3 tablespoons water, tahini and lemon juice. Once warm, add grated Parmesan and continue stirring until the cheese has melted and the sauce has come together. Season with black pepper. Drizzle over the cauliflower rice, to taste. Pass extra at the table.
• For Thai-style rice: To the cooked rice, add red onion, scallions, cilantro, mint, fish sauce, lime juice and red-pepper flakes. Toss to combine and serve at once.