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Remove all green leaves, then wash and dry the cauliflower completely.
Cut the cauliflower into florets.
Working in batches, place cauliflower florets in a food processor and pulse until broken down into rice-size pieces. Do not let the food processor just run because you will end up with mush.
Scoop UNCOOKED cauliflower rice into ziploc bags, squeeze any excess air out, and flatten the bags.
Place and store in the freezer for 2 months.
You can also keep it in the refrigerator for up to 4 days.
To cook, heat a tablespoon of oil in a large skillet; add cauliflower rice, cover and cook for 5 minutes. Remove lid and season with salt, pepper, and seasonings of choice. Serve.