One of the most popular recipes on my website is, “How To Make Cauliflower Rice” and lately I have been experimenting with how to cook the cauliflower rice more efficiently, in larger batches and with the intention of achieving a more “rice-like”, fluffy texture.
Since cauliflower is a vegetable, it is water-rich and I have found that when I cook it in a frying pan, even “dry-frying”, it still gets a bit water-logged for me.
One day, a couple of weeks ago, I was making a stir fry while simultaneously cooking a pot of stock and prepping some hard-boiled eggs for the week. I realized I was out of room on the stove-top and needed to get creative if I was going to get the cauliflower rice done in time for dinner.
I preheated the oven to 425F, grabbed two baking sheets and tossed the cauli rice out into a single layer. A sprinkle of salt and into the oven. I watched the trays pretty carefully and after about 15 minutes, it was perfect!
Light, fluffy and much more “rice-like” than any cauliflower rice I have ever made before. My parents (who don’t eat Paleo) were so impressed, they said they could see themselves subbing it for rice more frequently than not!
Today, I am guest-posting over at Paleo Parents and thrilled to share my recipe (EDITED: Recipe Now Below) for Ginger Coconut Cauliflower Rice which includes this new (and AWESOME!) cooking technique.
Yields 4
1 Point Plus Per Serving -- Serves 4
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 large head cauliflower (approximately 15 to 16 ounces of florets), riced
- 1" piece fresh ginger root, peeled and grated
- 1/2 teaspoon kosher salt
- 1/4 cup unsweetened, shredded coconut
- chopped scallions for garnish (optional)
Instructions
- Preheat oven to 425F. Trim cauliflower and place florets in the food processor. Pulse until rice-like consistency is achieved (For a detailed tutorial, click here .)
- Transfer “rice” to a mixing bowl and use a microplane grater to grate fresh ginger into rice. Add kosher salt and mix until well combined.
- Spread rice out on two (unlined) baking sheets so it is in a single layer. Place in the oven and cook for 15 minutes, tossing rice at least once during cooking.
- Remove from oven and mix in unsweetened, shredded coconut until well distributed. Transfer to a serving dish, top with chopped scallions and Enjoy!
P.S. I also updated my original How To Make Cauliflower Rice post with this cooking technique.
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