This was originally posted as part of our Coconut Curry recipe, but since then, I’ve realized that this basic side dish gets used and referenced in a lot of our recipes. So, as a “bonus” post today, I’m breaking it out separate to make it easier to find and link when doing our other recipes.
- A good-sized head of cauliflower (this one in the photo is a bit small)
- that’s it!
Cut the cauliflower into small florets, minimize the length and size of the stems (which can end up a little “stringy” for what we’re going to do with them). You can see the approx size we’re looking for in the photo above. Put them in a steamer basket inside of a large sauce pan, with an inch or two of water in the bottom, and put the lid on.
Get the cauliflower going on high and steam it about 6 minutes – until you can poke a fork into the florets easily but before they turn into mush. Transfer to the bowl of a food processor, and pulse in 1~2 second bursts until you achieve the consistency of rice. For me, that’s about 10 times. The trick is not to pulverize everything too fine, but to make sure there aren’t any big chunks in there either. This is why you started with the florets a little small (with small stems), and steamed them just to the point they were “al dente” (from your pasta-eating days). You should get a result something like this:
You can see along the sides of the bowl the individual “grains.” It’s amazing how this can mimic the texture of rice. And since rice has very little flavor, the difference when served topped with a sauce-based dish or in a soup is hardly noticeable.
There you have it…back to your regularly scheduled recipes!