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This is the time to break out the grating attachment for your food processor. If you pulse the cauliflower with the blade, you will end up with cauliflower couscous rather than rice.
- ½ large head of cauliflower, broken into florets (about 5 cups)
- 2 tablespoons unsalted butter or olive oil
- 10 scallions, finely chopped
- 1 jalapeño, seeds removed, finely chopped
- ⅓ cup coarsely chopped cilantro, plus whole leaves for serving
- Kosher salt, freshly ground pepper
- Flaky sea salt (for serving; optional)
Fit a food processor with the coarse shredding disc; process cauliflower. You should end up with about 4 cups. Transfer cauliflower to a paper towel–lined rimmed baking sheet and press another layer of paper towel on top to blot any moisture.
Heat butter in a large skillet over medium. Once butter begins to foam (or oil is hot), add scallions and jalapeño and cook, stirring occasionally, until scallions are softened, about 5 minutes. Add cauliflower, give pan a shake to combine, and cover. Cook, shaking pan occasionally, until cauliflower is tender, 5–7 minutes. Toss in ⅓ cup chopped cilantro; season with salt and pepper.
Transfer cauliflower rice to a platter. Top with cilantro leaves and sea salt, if using.