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How to Make Cauliflower Rice
Grab cauliflower and make sure there are no brown or black spots on it. If so, remove with a paring knife.
Rip the leaves off of the bottom.
Cut the cauliflower in half and cut the florets off from core until you are left with just the core.
Discard the core and break up the florets into somewhat evenly sized pieces.
Place florets in bowl of food processor in batches. Process until evenly chopped but not completely pulverized.
Remove rice to a large bowl and continue processing florets in batches until all florets are "riced". Alternately, you could use a hand grater but I imagine it would take quite a bit of time. Grab a measuring cup (I like to freeze 2 cup portions) and some sandwich sized bags (preferably freezer bags even though I took a picture of the non-freezer ones.)
Once you fill your baggies, press the cauliflower flat to be sure to remove the excess air and make storing in the freezer easier.
Preheat oven to 425F. Spread cauliflower rice out on one or more baking sheets (depending on how much you have) into a single layer. Don't make yourself crazy about the single layer thing, you just don't want to crowd the pan or it will steam and remain moist. Bake for 15 minutes, flipping the "rice" at least 1x. Remove, serve and Enjoy!
Servings per cauliflower depend on size
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.