Cauliflower Rice
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 HaystacksRestaurant Ham Fried RiceSlow Cooker Chicken and Rice SoupCreamy 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. Share It on Instagram!
