Why This Ingredient Is Special
Homemade Cauliflower Rice: Wash the cauliflower, dry it and break it into florets, using the tender part of the stem too. Pulse in a food processor in batches to rice-grain size, without pureeing. As a side…
Ingredients
- 1 medium head of cauliflower (about 600-700 g)
Method
- Wash the cauliflower, dry it and break it into florets, using the tender part of the stem too.
- Pulse in a food processor in batches to rice-grain size, without pureeing.
- As a side dish, use it raw right away, or sweat it in a hot, uncovered pan with no extra fat for 3-4 minutes until the moisture evaporates.
- For pizza dough (as in the vegan cauliflower crust recipe), instead steam or microwave the raw cauliflower rice for 4-5 minutes until soft, let it cool completely, then wring out as much water as possible in a clean kitchen towel — at least twice.
- This step decides whether the base turns crispy or soggy later.
Substitutions
Without a food processor, grate coarsely or chop very finely. Broccoli works 1:1 (see recipe 44) and gives a greener, slightly stronger-tasting version.
Common Mistakes
For dough purposes: if the base stays soft despite pressing, it wasn't wrung out thoroughly enough — moisture is the only enemy in this recipe. For the pan version: a lid or an overcrowded pan creates steam instead of browning.
Storage
Raw, 2 days refrigerated; cooked or steamed-and-pressed, 2 days refrigerated.