How To Chop and Rice Cauliflower

How To Chop and Rice Cauliflower

Cauliflower is one of those vegetables that I think is underrated. It can be used in so many ways that it deserves to be eaten more often. It can be eaten raw, roasted, grilled, sautéed and mashed. The list goes on and on.

Because of its versatility and nutritional value, learning how to chop and rice cauliflower will open it up to all sorts of recipe possibilities.

Use the Right Knife

9-1/4″ French Chef knife is a good choice for cutting through the firm texture of cauliflower. The sharp blade’s rounded belly allows for a fluid forward and down motion, and its length lets you make a complete cut through a head of cauliflower. The rounded belly is designed for rocking the blade over a pile of chopped cauliflower to further break it down into a rice-like texture.

For a smaller head of cauliflower, a 7-5/8″ Petite Chef would also be good to use.

The process doesn’t take long and requires just a few cuts. The key is to have the right knife. One that’s sharp enough and long enough to cut the cauliflower, and also comfortable to hold and easy to control.

How To Use Cauliflower

Growing up my mother used to boil cauliflower in milk and butter. I loved it, even though it was probably more about the butter than the cauliflower. However, as an adult, my favorite way to eat it is either on its own as a crudité with a savory dip, or seasoned and roasted.

It is a great healthful substitute for many things like pasta, potatoes and even meat.

Try one of these delicious recipes Cutco has created using cauliflower.

Cauliflower and Ricotta Mac and Cheese

Easy and Cheesy Cauliflower Dip

Guilt-Free Cauliflower Buffalo Bites

Cauliflower Mash

With those recipes at the ready, here is a video tutorial on how to chop and rice cauliflower.

How To Chop and Rice Cauliflower

  1. Remove the leaves from the stem of the cauliflower head.
  2. Using a 9-1/4″ French Chef knife, trim off the stem.
  3. Set the cauliflower flat on the cut side and cut in half.
  4. Rest one half on the cutting board, core side up. Angle the knife and cut away the core. Repeat with other half.
  5. Slice through the florets and then gather them into a pile and chop.
  6. Rock the knife over the chopped cauliflower to rice.

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