Wash and dry the cauliflower head, then remove all greens. Start by removing the leaves and the stem. Save them for another use. I like either roasting them or adding it to any recipe where we can turn it into stuffing.
If using a box grater, cut the cauliflower in halves and use the medium-sized holes to grate into rice. Using a food processoronly with the upper grater blade and without the main blade. Cut the cauliflower into small pieces (florets) so they fit the food processor hole and start pushing them down with the tamper.
Sauté. Once you have your cauliflower rice, it’s easy to cook. Simply sauté in a large skillet over medium heat for 3 minutes.
Season. At this point season as desired. Seasoning Option #1: use 1 tablespoon of oregano, 1 teaspoon of garlic, or onion powder and salt.Seasoning Option #2: lightly toasted cumin seeds. cloves, cinnamon, cardamom, garlic, plus salt. Toast the cumin seeds for 2 minutes in a small skillet and add it with the rest of spices to the cauli rice.
Cover with a lid, that way, the cauliflower can steam and become more tender.
Cook for a an additional 3 minutes for totacooking time of 5-7 minutes.
Serve and remove the cinnamon stick, cloves and cardamom pods, if using Indian Seasoning
Video
Notes
Store leftovers in the refrigerator for up to 3 days. Store uncooked cauliflower rice in the freezer for up to 1 month.If using the Indian seasoning, remember to remove the cardamom pods, cloves, and cinnamon stick before serving or simply avoiding them as you eat as they have a strong flavor. You just need their aroma to impregnate your cauli rice.