It’s my new favorite veggie: riced cauliflower, poached in water with butter, then pan roasted. Yummmmm.
It’s almost like grabbing the pan off the burner before it burns to a crisp…but not. I find I can set it up and do other things to prep dinner while the cauliflower is cooking and the water is boiling off, but once it’s down to butter and the hot pan, the cauli needs a little attention.
Also, if you have a Trader Joe’s near you, they sell pre-“riced” cauliflower, both frozen and fresh. I find fresh works a little better.
Here are three ways to rice it yourself:
The Box Grater Method — Be prepared to make a mess! Grate it by hand with a standard box grater (the large holes).
The Blender Method — Put chunks of cauliflower in blender and add enough water so the pieces are freely floating around. Pulse it a few times, then drain.
And The Food Processor Method — Pulse it in your food processor until the cauliflower achieves rice-like consistence.
Stove-Top, Butter-Roasted Cauliflower
- Riced cauliflower — 1 head of cauliflower, or one bag
- 1 c. water
- 2 Tbsp butter
- salt and pepper to taste
- Add everything to large sauté pan.
- Cover and cook for 5 minutes. Stir in butter so it is evenly distributed.
- Remove lid and cook of water. Don’t stir it!
- Once cauliflower starts to caramelize, stir only a few times to prevent sticking.