(KUTV) Chef Victoria Topham from Petite Feast Utah visited Fresh Living to make Cauliflower Rice.
This is a fantastic recipe that takes no time to make and is SUPRIZINGLY delicious! It would be a perfect addition to any holiday table where you have a mix of carb and no-carb eaters. It keep well but may become a little watery upon standing. To correct, simply drain before serving after prolonged refrigeration.
- 1 ea large head cauliflower
- 2 T olive oil
- ¼ C fresh herbs, chopped
Wash and thoroughly dry cauliflower, remove all leaves and quarter. Trim quarters into bite size florets, cutting away as much of the stem as possible.
Working in batches, PULSE the cauliflower in the food processor, fitted with the metal blade, until the cauliflower resembles rice or cous cous.
Transfer to a clean towel or paper towel and press to remove any excess moisture
Blanch cauliflower in a large pot or boil water for a count of 10. Drain well and transfer to a serving bowl, Season with olive oil, fresh herbs and salt and pepper.
Serves 4-6 as a side dish