Here's how I did it.
Break up a head of cauliflower in a colander. Then place a handful in a food processor. Chop till its the size of small pebbles. Dump in a bowl and repeat till all the cauliflower is processed. I had to do a handful at a time. It may have been my food processor. But when I filled it, the stuff at the bottom was turning into cauliflower flour, and the stuff at the top wasn't getting cut at all.
|Break up cauliflower and process a handful at a time.|
Once my cauliflower was processed I heated up two tablespoons of olive oil and two tablespoons of butter in a large wok on high heat.
|Two tablespoons of olive oil and melt two tablespoons of butter.|
Once the butter was melted I dumped my cauliflower into the wok and continuously stirred it making sure it didn't burn. I only cooked the cauliflower for about five minutes or so. It wasn't super soft, and it was a little crunchy. If you want it softer, just cook it longer. Just keep stirring so you don't burn it.
|Continuously stir it in the wok till it's the desired consistency. I cooked mine a little over 5 minutes.|
Now substitute any rice dish with your cauliflower rice. My mother made Lubnia which is a Lebanese dish of beef, onions, and string beans cooked in tomato sauce. It tasted awesome with the cauliflower rice!
|Use it just like rice. This honestly tasted fantastic and I didn't miss real rice at all. I'd definitely eat this again! Two thumbs up for cauliflower rice!|