Easy Riced Broccoli

Make your own riced broccoli in no time with this simple recipe!

Course Side Dish

Cuisine American

Prep Time 5

Total Time 5

Servings cups

Calories 69kcal

Rinse and dry the broccoli heads. Trim the stalks and slice them into pieces. Pull apart the florets.
Food processor: Add broccoli florets and stems to a food processor. You may need to do two batches depending on the size of your food processor. Pulse until broccoli has a fine, rice-like texture.
Grater: Grate the broccoli florets using a hand or box grater to get tiny pieces.
Chef's knife: Trim off as much of the stems as possible so that the florets fall apart into tiny pieces. Chop them into your desired consistency.

Storage: Store in the fridge in an airtight container for up to 5 days, or in the freezer in bags for up to 3 months.
Cooking instructions: Saute riced broccoli in a skillet with some olive oil over medium heat for 4 to 5 minutes until tender. You can also steam/boil riced broccoli in a skillet with 1 inch of simmering water for a few minutes until tender. Drain before serving.
Seasoning ideas: Lime juice, cilantro, and garlic; red pepper flakes and garlic; coconut milk, ginger, and turmeric; or onions, peppers, carrots, garlic, scrambled eggs, and soy sauce for a fried "rice".