WHY THIS RECIPE WORKS This shape-shifter of a vegetable approximates cooked white rice surprisingly well, providing a neutral-flavored but more nutrient-dense companion to all sorts of dishes. The key was to blitz the florets in a food processor until transformed into perfect rice-size granules. To make our cauliflower rice foolproof, we worked in batches, making sure all the florets broke down evenly. Next, shallot and a small amount of broth boosted the flavor. To ensure that the cauliflower was tender but still maintained a rice-like chew, we first steamed the “rice” in a covered pot, then finished cooking it uncovered to evaporate any remaining moisture. The faux rice cooked up pleasantly fluffy, making it the perfect accompaniment to any meal.
Serves 4 to 6
Total time: 35 minutes
- 1 head cauliflower (2 pounds), cut into 1-inch florets (6 cups)
- 1 tablespoon extravirgin olive oil
- 1 shallot, minced
- ½ cup chicken or vegetable broth
- Salt and pepper
- 2 tablespoons minced fresh parsley
- Cut 1 head cauliflower (2 pounds) into 1-inch florets (6 cups).
- Working in 2 batches, pulse cauliflower florets in a food processor until finely ground into ¼-to ⅛-inch pieces, 6 to 8 pulses, scraping down sides of bowl as needed; transfer to bowl.
- Heat 1 tablespoon of extra-virgin olive oil in a large saucepan over medium-low heat until shimmering. Add 1 minced shallot and cook until softened, about 3 minutes.
- Stir in cauliflower, ½ cup chicken or vegetable broth, and ¾ teaspoon salt. Cover and cook, stirring occasionally, until cauliflower is tender, 12 to 15 minutes.
- Uncover and continue to cook, stirring occasionally, until cauliflower rice is almost completely dry, about 3 minutes.
- Off heat, stir in 2 tablespoons minced fresh parsley and season with salt and pepper to taste.
- Serve.
VARIATIONS
- TEX-MEX CAULIFLOWER RICE:
Add 1 minced garlic clove, 1 teaspoon ground cumin, and 1 teaspoon ground coriander to saucepan with shallot in step 2. Substitute 2 tablespoons minced fresh cilantro for parsley and stir 1 teaspoon lime juice into cauliflower rice with cilantro.
- CURRIED CAULIFLOWER RICE:
Add ¼ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, and ¼ teaspoon ground turmeric to saucepan with shallot. Substitute 1 tablespoon minced fresh mint for parsley and stir ¼ cup toasted sliced almonds into cauliflower rice with mint.
