Recipe

Sides

Ignore this recipe for all sections.
Swap recipes if you would rather cook something else.
Refresh this recipe—the next feast will try and select a new recipe if available.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
2
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Cauliflower Heads
Olive Oil
Salt & Black Pepper
Salted Butter

Cauliflower Rice

To make the cauliflower rice more quickly, you can pulse the cauliflower in a food processor a few times instead of grating it. The pieces won't be as evenly sized, but it will save time.
Total time: 25 min
Servings: 4
  • 1 Cauliflower Heads, leaves and stem trimmed off
  • 1 tbsp. Olive Oil
  • 1/8 tsp. Salt & Black Pepper
  • 1 tbsp. Salted Butter
  • Grate the cauliflower on the large holes of a box grater into a large bowl.
  • Warm a large skillet with a lid over medium-high heat. Add the olive oil and cauliflower and cook for 3 to 4 minutes, until the cauliflower looks wet.
  • Cover the pan and remove it from the heat. Let the cauliflower sit for 10 minutes. Season it with salt and pepper, and add the butter. Fluff it with a fork and serve.