Cut the cauliflower in half and cut out the stem and leaves. Cut each half again so that your cauliflower is quartered. You may need to cut into smaller pieces if you are using a food processor.
With your handheld grater or in a food processor with the shredder attachment, shred the cauliflower until you have small rice-sized pieces.
Heat olive oil in a large cast-iron skillet over medium heat. Add shredded cauliflower and salt, lower heat, cover, and let steam for 4-5 minutes, stirring once or twice.
Once cauliflower rice is tender, remove from heat and serve as you would rice. Store in the refrigerator for up to 5 days.
Serving and Storing - Serve riced cauliflower as a low-carb substitution to rice. Store leftovers in an airtight container before sautéing and seasoning. Once it has been heated, it doesn't last long. Store it in the refrigerator for up to 5 days. When you are ready to use heat, season, and serve.
Uses - Serve riced cauliflower as a low-carb substitution to rice. A few of my favorite ways to serve cauliflower rice are burritos, stir-fries, bowls, and curries.
Calories: 20kcal | Fat: 2g | Sodium: 193mg