Ingredients

• • 1 head of cauliflower
  • 1 tablespoon of butter
  • salt and pepper to taste

Directions

• Trim the cauliflower of any green leaves. Lop off the thick stem at the bottom. Cut the head into quarters and remove the core from each section. Separate the quarters into florets.

  Place the florets into a food processor fitted with the regular blade attachment, being careful not to overfill the bowl. Put the lid on the food processor and pulse in quick bursts until the cauliflower breaks down into small, rice-like grains. Do not let the processor run continuously or you'll end up with a raw cauliflower puree. Remove any pieces that don't chop readily. You can discard them, reserve them for another use or try to pulse them into "rice" in a separate batch.

  The rice is now ready to be used in raw, cold recipes or to be cooked.

Using Cauliflower Rice

• Raw cauliflower rice stands in for rice or other grains in salad dishes, such as in place of the cracked wheat in tabbouleh.

  Alternatively, cook the cauliflower rice in a tablespoon of butter. Simply melt the butter in a saute pan over medium heat and add the cauliflower grains. Toss with the butter and seasonings. Cover with a lid and cook for 5 to 6 minutes, or until it reaches the texture you desire. Use this "rice" as a bed for an Indian curry, a Chinese stir-fry or an old-fashioned beef stew.

Tips

• If you don't have a food processor, grate the cauliflower on a box grater. The "grains" may be slightly uneven, but the taste and texture will be similar to that pulsed in a food processor.

  Make a large batch of cauliflower rice and freeze it for later use. Simply transfer the pulsed grains to a freezer bag and freeze for up to three months. Thaw completely on a counter top before cooking or using in a salad recipe. Cooked cauliflower rice will last in the refrigerator for about five days.

  Add any seasoning you like as you cook the rice. Diced tomatoes, chili powder and cumin makes for a Spanish-style rice; chopped onion, bell peppers, a splash of chicken broth and whole peas create a classic pilaf.