Cauliflower Rice

Name: Cauliflower Rice
Ingredients: 1 small or 1/2 large head of cauliflower, coarsely chopped (about 7 cups); 4 Tbsp. extra-virgin olive oil, divided; Kosher salt, freshly ground pepper; (for serving; optional)

4 ingredients

3 steps

Ingredients

1 small or 1/2 large head of cauliflower, coarsely chopped (about 7 cups)
4 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
(for serving; optional)

Directions

1

Working in 2 batches, pulse cauliflower in a food processor until pieces are about the size of a grain of rice (some smaller and some larger is fine).
2

Heat 2 Tbsp. oil in a large skillet over medium-high. As soon as oil is shimmering, add half of cauliflower and cook, tossing often, until golden in spots and tender but not mushy, about 3 minutes. Season with salt and pepper and transfer to another medium bowl. Wipe out skillet and repeat with remaining oil and cauliflower. Let cool slightly before serving.
3

If using relish, add to cauliflower and toss to coat. Season with more salt and pepper.