Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Wok eggs, fried rice and hot Dry Noodles.
The best cauliflower rice starts by pulsing chunks of the vegetable to bits in a food processor. It’s quick and easy to do, and the “rice” has fresher flavor and better texture (because the pieces are more even in size) than store-bought fresh or frozen riced cauliflower. For this side dish, we took inspiration from Mexican arroz rojo, which cooks rice in a puree of tomatoes and aromatics plus chicken broth, ingredients that supply hearty, satisfying flavor. Since cauliflower rice doesn’t require liquid for cooking, we depend on umami-rich tomato paste plus a few spices to add savoriness and depth. Peas, a common addition in Mexican rice, add sweetness and pops of color. We add cilantro for fresh, herbal notes.
pound head cauliflower, trimmed and chopped into 1- to 1½-inch chunks
tablespoons grapeseed or other neutral oil
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT