This simple technique transforms a head of cauliflower into a bowl of veggie "couscous" or cauliflower rice. Freeze the cauliflower raw or cook immediately and use in a healthy side dish. Try adding caramelized onions or a pinch of chile powder.
1 large head cauliflower, chopped into small florets
Working in 2 batches, pulse cauliflower in a food processor until finely chopped but not puréed. (If desired, transfer cauliflower to freezer-safe resealable plastic bags at this point and freeze for up to 3 months.)
Heat a large saucepan over medium-high heat until hot. Put 3 cups of the cauliflower couscous in the pan and cook, stirring frequently, until tender, about 5 minutes. (Cauliflower will stick to the pan slightly and begin to brown.) Stir in 3 tablespoons water and remove from heat, stirring until water evaporates. Repeat with remaining cauliflower.
Per Serving: Serving size: about 3/4 cup, 25 calories (5 from fat), 30mg sodium, 5g carbohydrates, (2 g dietary fiber, 2g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.