Grate the cauliflower using the large holes of a grater or you can finely chop with a sharp knife. Line a large colander with 2-3 sheets of paper towel and place the grated cauliflower on top. Leave for at least 10-30 minutes to drain excess moisture.
Heat the oil in a large shallow pan (preferably nonstick) using medium heat. Add the grated cauliflower and sprinkle the spices evenly on top. Stir well.
Cook while stirring for 5-8 minutes. Adjust seasoning, if needed. The “rice” should be cooked but still firm.
Notes
*Cauliflower comes in different sizes. You might need to adjust the seasoning depending on the size you’re using. Yield in mine was about 8 cups.**Use it as you would with rice. I just draw the line with dishes with a lot of broth like Sinigang.***You can add any spice that you like or have at home. You can use fresh garlic instead of the powdered one.
Keyword cauliflower rice, healthy carb, rice alternative