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Cauliflower Rice

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 97 kcal

Equipment

Ingredients
  

  • 1 head cauliflower stems removed, and cut into small florets
  • 1 T optional seasonings: sea salt,garlic, ginger, coconut aminos, curry, garlic, or freshly ground black pepper
  • 2 T coconut oil or ghee
  • ½ t salt to taste
  • ¼ t black pepper to taste

Instructions
 

  • Place the raw cauliflower florets into a food processor, and pulse several times, until it has a grainy, rice-like consistency. Season with sea salt, freshly ground black pepper, and any additional seasonings if desired. Set aside.
  • Set the Instant Pot on saute mode and add the coconut oil to the pot. When melted, add the riced cauliflower and stir for 1–2 minutes, until the “rice” starts to soften.
  • Press cancel and transfer the cauliflower rice to an oven-safe bowl that will fit into the inner pot of the Instant Pot.
  • Add 1½ cups water to the inner pot (there’s no need to wash the bits of leftover cauliflower out of it) and place a trivet at the bottom. Place the bowl with the cauliflower rice on the trivet.
  • Secure the Instant Pot lid and move the vent knob to the sealed position.
  • Set the Instant Pot to “Manual” and cook on high pressure for 5 minutes.
  • Quickly release the pressure and remove the lid.
  • Add salt and pepper, seasoning to taste.

Nutrition

Calories: 97kcalCarbohydrates: 7gProtein: 3gFat: 7g
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