Cauliflower rice is a great basic recipe to have on hand. It’s easy to make a big batch — and stock your refrigerator or freezer with a ready to cook, five minute substitute for rice in just about any dish. Most cauliflower rice recipes call for pulsing the cauliflower in a food processor, but personally, I think the fastest and easiest way is to use the grater blade in the food processor. I use the “fine shredding disc” that fits my food processor. I haven’t tried using it in my Vitamix yet but would love to since it’s always on my counter and my food processor is buried in my pantry cabinets! Withy the food processor, it takes just a few seconds to grate a whole head of cauliflower. If you don’t have a shredding blade, pulse the cauliflower with the chopping blade, or grate by hand with a box grater.
Once you’ve riced (grated) the cauliflower, cook what you need, and store the rest, uncooked, in the refrigerator or freezer. It lasts for a few days, and it’s easy to just scoop out a couple of cups to cook with dinner. If you need to keep it longer, you can freeze it (simply bag it in ziplock bags and store in freezer).
