Prepping: Cauliflower Rice

Cauliflower Rice

This is probably one of the most frustrating things to prep for a week if you do not own the best food processor in the world. Since my food processor is this big: [ ] it takes me forever.

To start, I chop up the cauliflower and in batches I food process until I get a rice-like consistency. I do this in batches (adding each batch to a larger bowl). Once I’ve gone through a whole head of cauliflower, I toss some coconut oil on top a giant frying pan. With the pan on low I toss on all the cauliflower and fix it around. I then just cook it on low/medium until the cauliflower is soft.

I added in some basil, salt and pepper into this batch and decided to keep it more bland so I could spice it up throughout the week. If you’d like you can also add lime juice and cilantro – ultimately making “mexican-rice.”

I kept this guy in the fridge all week and added it to my chili, put it along side any sort of protein and even mixed it with some diced tomatoes and veggies later in the week.


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