Grate and Roast Cauliflower for a Light and Fluffy Side

Cauliflower's unassuming flavor and color make it a chameleon that can take on the looks and flavors you want it to. And once pulsed in a food processor, the cruciferous vegetable can sneakily resemble white rice grains. Though not a perfect substitute (read: You ain't foolin' nobody), it's similar to rice in that it's a blank canvas begging to be added onto.

Start by preheating the oven to 425° and cutting a whole head of cauliflower in half. Cut out the core, and then break up any bigger florets so they are all roughly the same size. In batches, use a food processor and pulse until the florets have broken down into rice-size pieces. (Note: A box grater can also be used to rice the cauliflower.) Spread the riced cauliflower onto a sheet pan and roast for about 15 minutes, tossing once halfway through to ensure even roasting. Once it's done, dress it however you please.

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