Cauliflower Rice is a healthy alternative to rice that comes together in minutes. Use it to sneak more servings of vegetables into all your favorite rice dishes!
I’ve tried store-bought cauliflower rice several times, and I haven’t been impressed. I wasn’t convinced by the texture or the taste. However, I am always looking for ways to sneak more veggies into my diet, so I thought I’d give it a try at home. I was really happy with the results. The texture actually resembled rice and it tasted delicious! I am looking forward to incorporating this rice into some of my favorite meals. If you aren’t totally sold on it yet, you can also try using half rice and half cauliflower in your recipes.
What is the Best “Ricing” Method?
I tried two different methods – box grater and food processor. While the box grater produced a better shape, it was a MESS. It looked like it snowed inside my kitchen. The food processor was a much easier and quicker method with less clean up. When you use the food processor, make sure you only use quick pulses. If you over-process the cauliflower it will turn out mushy. You may have to pull out and re-process larger pieces a few times to get the right shape and texture.
What Recipes Can I Use Cauliflower Rice in?
Honestly, you can use it for any recipe that uses rice. If the recipe calls for uncooked rice, just skip that step and add the cauliflower rice at the end. If it cooks too long, it will get mushy.
Here are some recipes that would go great with cauliflower rice:
- Hawaiian Haystacks
- Restaurant Ham Fried Rice
- Slow Cooker Chicken and Rice Soup
- Creamy Black Bean Soup
Storage and Shelf Life
Store cooked cauliflower rice in the fridge in an airtight container for up to five days. You can also freeze it uncooked for up to a month. Once it is frozen, you can cook it the same way as you would if it was thawed. The cooking time will just be a little longer.
How to Make Cauliflower Rice
- Remove the leaves and stem from the cauliflower. Wash thoroughly and pat dry.
- Chop the cauliflower into 5 or 6 pieces.
- Grate with a box grater or (preferred) shred the cauliflower in a food processor. You may have to do a few batches. Make sure larger pieces are picked out and re-processed.
- Place grated cauliflower on paper towels or a thin dish towel. Wrap the cauliflower up and squeeze out the moisture. You may have to repeat this step several times to get most of the moisture out.
- Heat oil over medium high heat.
- Saute cauliflower rice until tender. Add salt and pepper to taste. Serve immediately.