Wash and dry cauliflower. Pull off and discard outer leaves and cut head into 4 quarters. If using a box grater, position it over a large bowl and grate cauliflower to size of cooked rice grains. Alternatively, divide quarters into florets, place half of them in the bowl of a food processor, and process until cauliflower is size of cooked rice grains, about 20 seconds.
Transfer to a large bowl. Repeat with remaining cauliflower.
Season to taste with salt and pepper.
Feel free to use a mix of green and purple cauliflower whenever possible. Use equal portions of each color, and then proceed with the recipe.
Raw Cauliflower Rice will keep in an airtight container in the refrigerator for 2 days, or in the freezer for about 3 months. Thaw before using.
58 Calories, 4 g Protein, 11 g Carbohydrates, 5 g Fiber, 1 g Total fat, 359 mg Sodium, ★★★★★ Vitamin C, ★★★ Vitamin B6, K, Folate, ★ Vitamin B2 (riboflavin), Phosphorus, Potassium