Well, if the Spaghetti Squash Alfredo recipe didn’t convince you, this post is sure to drive home the point that I. Love. Cauliflower. I think it is my favorite vegetable, or at least on the Top 5 list. Potatoes might be #1. But that’s another post…
Cauliflower is so unbelievably versatile – I am amazed at how much you can do with it, and it’s a very safe bet that I will share more on that topic in the weeks and months to come. Buffalo cauliflower bites, anyone? Oh yes, I will go there. But right now, today, I want to talk to you about how to make cauliflower rice.
HUH? Beth. Cauliflower is not rice. I know, I know. BUT, it makes a really great rice-ish side dish (I didn’t for that to rhyme but it’s fun so I’m leaving it). And, you can mix it with regular rice for a medium-carb option. I am totally going to make medium-carb a thing. It will happen. You heard it here first.
The best part about cauliflower rice is that it’s super easy and quick – You can have it on the table in 20 minutes or less. The only rice I know of that cooks that fast is Minute Rice or that stuff in microwaveable pouches. We are going to up our game and go with some actual cooking, is that cool with you? Sweet – let’s do this.
How to Make Cauliflower Rice
Step 1
Shred your cauliflower. You can do this with a box grater, but there are several reasons why I don’t recommend this option.
– It’s messy.
– It’s a pain in the pettuti.
– No one likes grated finger in their cauliflower rice.
What I DO recommend is using the shredding attachment on a food processor, or just pulsing the cauliflower with the regular s-blade until it’s very fine (but not pureed). It’s crazy fast, and you don’t have to worry about losing any knuckles.
Step 2
Cook the shredded cauliflower over medium heat in a nonstick pan for 6-8 minutes, until all the moisture has evaporated and the cauliflower is cooked.
Step 3
There is no Step 3. You’re done. I told you it was quick and easy! 🙂
Medium-Carb Option
So, as we discussed, cauliflower rice is not really rice. It’s delicious, but it’s not rice. What I like to do is mix in some cooked rice with the cauliflower rice. It’s like a compromise in a bowl. Plus it makes me feel like I’m eating a bunch of rice when really it’s just a few bites. Sometimes I like to play tricks on myself. One of these days I’m going to figure out just how I do do it, and all the magic will get taken out of it. Anyway…this is a 50/50 mix of cauliflower rice and cooked jasmine rice. Medium-carb for the win!
Fat Wallet Tip!
If you can avoid it, don’t buy cauliflower by the pound, unless it’s .99/pound or cheaper. If you can, find a store that sells each head for the same price. If you are lucky enough to have a Trader Joe’s in your area, you can always get a really nice cauliflower for around $2 each. That’s a good deal. I know, because I’ve paid by the pound before and ended up paying over $7 for ONE HEAD OF CAULIFLOWER. That’s just wrong. If you have a Costco near you, you can get cauliflower already broken up in florets in a big bag – it’s usually about 2 heads’ worth.
If you find a great deal on cauliflower, make a bunch of cauliflower rice and freeze it in quart or gallon size freezer bags. It reheats really well, and it’s nice to have it on hand for a quick meal anytime. One large head of cauliflower = about 6 cups of cauliflower rice.
Alrighty then! Go forth and make some cauliflower rice, and then come back and tell me how you liked it! Or post a pic of your creation on Instagram and tag #eatwithinyourmeans. I’m all over those pics like white on…well, you get it.
So now you know how to make cauliflower rice, if you didn’t before. My work here is done.
Print
Prep Time:
Yield:
Category:
Print
PinDescription
Cauliflower Rice is full of antioxidants, fiber, and vitamins – the perfect side dish and base for so many dishes! Mix it with cooked rice for a medium-carb option, a great compromise when you just can’t give up regular rice.
Ingredients
- 1 head of cauliflower (broken into large florets)
Instructions
- Shred the cauliflower using the shredding attachment of a food processor, or pulse the florets using the s-blade of the food processor until the cauliflower is in very small pieces, but not pureed. You can also use box grater, although take caution not to grate your fingers!
- Preheat a large nonstick skillet over medium heat, and add the shredded cauliflower all at once.
- Cook, stirring often, until the moisture has evaporated and the cauliflower is cooked, about 6-8 minutes. If the cauliflower starts to brown, turn down the heat and continue cooking until done (unless you like the toasted version!).
- Serve instead of rice, or mix 50/50 with cooked rice for a medium-carb option.
Hannah Elizabeth
Yep, cauliflower is basically the best. I’ve been going through TJ’s cauliflower withdrawals (AKA feeling miffed because I’m being ripped off paying per lb. at my regular grocery store), as TJ’s is currently not carrying cauliflower up here. I’m guessing it probably has to do with the California drought, which makes me think I have an entitlement problem…which I probably do. Still, TJ’s is the best, and we’ve also found that theirs stays the freshest for longest of any we’ve tried!
Adrianne
One of my friends was all excited to tell me about her latest find in the grocery store – a bag of shredded/riced cauliflower. She wasn’t thrilled when I said I’ve been doing that forever with a cheap head of it and my food processor. I love the tips you added to your post about saving money on buying the cauliflower. I’m on a pretty tight budget and I can’t see paying for the pre-riced stuff when it’s so easy to whip up your own.
Beth
Adrianne, I see those bags of “riced” cauliflower (which are really quite large pieces), and have to shake my head, because I could probably get 5 times as much out of 1 cauliflower. High five for being fiscally wise with your cruciferous vegetables! 😉
Diane
Hi Beth, quick question about freezing – do you freeze before or after you cook it? Thanks!
Beth
Hi Diane! So sorry for the delayed response, I took a bit of a break this summer and am playing catch-up now. I usually freeze it after I cook it, but it can be done either way. I just like being able to pull it out and know that all I have to do is warm it up. Also, since most of the water is removed when cooking, it’s less likely to be mushy when defrosted. Hope that helps, although belated!
Sandy
Hi, Beth. So glad to have found your website. I don’t use non-stick cookware so would it be best to cook the cauli rice in a little oil. Also what would be the best way to reheat it from frozen please. I am going to try your Mexican Cauli Rice tonight. It looks amazing and so appetising. Lots more low carb recipes please. Like the sound of your cauliflower in Mojo sauce and hope you post the recipe soon. Thanks for all you inspiration.