How to make cauliflower rice, crumbles at home

Walk into a grocery store these days and you'll find loads of zoodles (zucchini noodles), raw slaws (broccoli and brussels sprout strips) and "rices" (finely chopped broccoli or cauliflower).

It's easy to pick these products up for quick meal prep, but if you want to make your own, check out this easy method from "Whole 30 Fast & Easy, 150 Simply Delicious Everyday Recipes" by Melissa Hartwig (2017 Houghton Mifflin Harcourt, $30).

When a recipe in this cookbook calls for one of these, it also includes a simple description of how to make it.

Cauliflower is hot right now because the vegetable can sub out for bread, rice and potatoes in so many dishes. This description for cauliflower rice and crumbles works well with broccoli, too.

Homemade cauliflower crumbles: Cut 1 large head cauliflower into large florets. In batches, place florets in food processor (don't fill more than three-fourths full). Pulse florets until processed into crumbles. Remove any unprocessed large pieces from food processor. Transfer crumbles or rice to bowl, then reprocess the large pieces.

Makes about 7 cups.

Homemade cauliflower rice: Process as directed above, but pulse a bit longer, until cauliflower is in rice-size pieces. (My tip: It's best to work in batches to ensure evenly sized pieces.)

To cook crumbles or rice: Place cauliflower crumbles or rice in microwave-safe bowl; drizzle with 1 tablespoon extra-virgin olive oil and stir to coat. Tightly cover bowl with plastic wrap and cook until just tender, about 3 minutes. Or, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add cauliflower and cook until just tender, 3 to 5 minutes. (My tip: If you love garlic, like we do at my house, mince a pod and add it to the cauliflower while cooking. So good with so many recipes.)

Storage: Place any leftover cauliflower crumbles or rice in airtight container and freeze for up to three months. Thaw at room temperature for 10 minutes just before using.

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