Food: Cauliflower Rice
Content-Type: Food Blog
Check out this simple recipe to learn how to make cauliflower rice!
This delicious cauliflower rice as a low-carb alternative to conventional rice works well in bowls, stir-fries, burritos, and other dishes.
Since I keep utilizing it and can now simply link to this page in future recipes, I decided to “dig deep” into this phenomenon since it seems to be present everywhere and in everything.
What then is it? It is simply cauliflower that has been processed in a food processor in short bursts until it resembles rice-sized granules. Is it just as tasty as rice?
Not by itself, but it’s a fantastic starting point in terms of texture and health. It IS excellent when properly seasoned and included in a dish with other fantastic flavors and textures, and you’ll feel great about including more vegetables in your day.
PREPARING CAULIFLOWER RICE
Although “riced” cauliflower is frequently sold in bags at rice stores, I prefer to cook my own because you never know how fresh it will be! Furthermore, making it is SO simple. What I do is as follows:
- Including the cores, chop the cauliflower into pieces.
- Put the ingredients in the food processor.
- The cauliflower should be pulsed up to the point where it resembles rice. If necessary, work in batches, but take care not to over-process it because it will make it mushy. Grate the cauliflower using a box grater if you don’t have a food processor.
If a recipe calls for raw cauliflower rice, you can use your “riced” cauliflower in place of the raw ingredient. Pay attention to the instructions in that particular recipe.
I advise lightly heating and seasoning it to remove the raw, frequently harsh bite if you want to serve it as a side dish or if you want to substitute it for conventional rice. Consult the recipe below for detailed instructions.
Check out this simple recipe to learn how to make this dish! It tastes well in fried rice, burrito bowls, healthy stir-fries, and other dishes.
- 1 medium head of cauliflower
FOR SEASONED CAULIFLOWER RICE:
- 1 teaspoon olive oil
- 1/2 cup chopped scallions
- juice of 1/2 lime
- sea salt and freshly ground black pepper
- Ensure that your cauliflower has dried completely. Make large-sized cauliflower chops. Although the leaves can be saved or discarded, the cores can be used. A food processor should be used to pulse the cauliflower pieces until they resemble rice. If necessary, work in batches, but avoid over-processing the food or it may get mushy. Use in any dish that expressly calls for riced cauliflower. The directions for the recipe should be followed further.
- I suggest lightly boiling your cauliflower and seasoning it to remove the raw bite if you intend to serve it as a side dish or substitute it for ordinary rice. 1 teaspoon of olive oil is heated on medium heat in a large skillet. For three to five minutes, add the cauliflower, scallions, salt, and pepper, and sauté until heated through. To combat the raw cauliflower’s harshness, season with salt, pepper, and a squeeze of lime juice.