Have you been noticing all sorts of cauliflower concoctions recently? We have. There are so many different ways to prep, cook, and eat cauliflower that sometimes it feels like… what can’t you do with cauliflower? Really, this is a versatile veggie that fits most dishes because of its sturdy structure and subtle flavor. Then throw in the fact that there are orange, green, purple, and polka dot (just kidding) varieties, and you have a vegetable that is also visually stunning.
If you’ve been wanting to try “ricing” your own cauliflower, place some florets in a food processor and pulse into a rice-like consistency, 15 to 20 pulses. Don’t over-crowd the cauliflower in the food processor, and don’t over-pulse or the florets will get mushy.
Just in case you haven’t heard about him (we hadn’t til today), chef Eyal Shani is considered by many to be the King of Cauliflower. Why? Because of this cauliflower recipe.