You may think that there is “no way” that you can possibly replace one of your favorite grains with a vegetable but I am here to tell you my friends you can! Now, with that being said, you have to go into this with an open mind. In all honesty here, the texture won’t be exactly like the real grain. But it really is close. I think the flavor and the fact that this version of “rice” is so much lower in carbs more than makes up for the differences.
We have eaten it so much now that we think it is a close match! The cauliflower is mild enough in flavor that it actually takes on the flavors of the other ingredients you add to it.
I use it in dishes like “Fried Rice” and “Stuffed Bell Peppers”. In the future, I will be posting those two recipes using this “rice” very soon over on recipes so stay tuned. Also in the works is a new recipe for “Spanish Rice” but that isn’t quite perfected. I still need to tweak it before I share.
The first step in making our cauliflower rice is to take the head of cauliflower out of the plastic wrapper. Okay, okay so that may just be something I have to remind myself of after I a rough day teaching math and reading during school lessons.
No judgments right, lol? Besides it doesn’t happen if I have had the right amount of coffee during the day! For you clear-headed readers I would say “Step 1, wash the cauliflower and break the head up into florets”. Don’t worry about a perfect size floret.
When you have the florets broken up just toss some into the food processor and pulse in small batches. The end result should look like tiny grain size pieces. You don’t want watery mush, so be careful not to over process it. Don’t ask me how I know that it will turn in to a mess because I will never tell!
Once you have gotten the batches all processed down to the size of rice it is ready to use. See? I told you it was easy! I have found that a large head of cauliflower usually makes around four cups of “rice” but that may vary with the size of your cauliflower.
If I am not going to use all of it right away I store it is a freezer bag in the fridge until I need it.
Typically it will last a day or so in the fridge but you can freeze it if you don’t need it for a while. Thaw it out and drain before adding it to your recipe if you freeze it. Make a note here that the texture might change a bit after frozen but it is still great to throw in dishes.
Cauliflower “Fried Rice”
The cauliflower looks and tastes like rice in my “Chicken Fried Rice” seen above.
The cauliflower rice really is a great way to save carbs in many of our favorite dishes or calories if your counting. For those of us following Trim Healthy Mama plan this “rice” is great for those S meals.
Hopefully this post has shown you just how easy this process is and you will try it soon. Maybe I have even convinced the cauliflower skeptics out there to give it a whirl. Please let me know down below in the comments if you try it.
Happy “ricing” to each of you and thanks for pulling up a chair at my table today!
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I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
Fell on this method accidently and it work so well!!!! Also chop large bunches of onions green peppers and practically the whole stalk of celery for cowboy grub.time and money saver!
Oh that is a great tip for saving time and money! Glad you found the post. Thanks for coming by and sharing!
It really is simple to do, I have often seen recipes with cauliflower rice, but have never known how to make it, and never got around to looking into how to make it. Thk you
I can say that this is one of my favorite new things we have tried recently. I love riced cauliflower!