Cauliflower Rice

This has been an extraordinary find! We started making this in the spring and have had it as a side, made it as congee and grits for breakfast. These days we make it with a couple small heads of cauliflower, or one huge one and have enough to freeze for future meals. Make sure to cook it at least partially before you freeze it and cook it thoroughly for the best texture and flavor. Do not add too much water unless you are making congee. The vegetable releases some water when you cook it so be prepared for that.


  • 2 small heads of cauliflower or one large one well washed
  • water
  • salt


1: cut the cauliflower into smallish pieces

2: Chop them in the food processor with a regular blade until finely ground

3: Cook over medium low heat for about 30 or 40 minutes. Taste for doneness. Add a pinch of salt to taste.