This post has been a long time coming.
I should have posted it months and months ago but I really wanted to take photos of the process of making cauliflower “rice” and not just a dish with it in it.
Finally, last week, after a discussion on my Facebook page about serving Beef Bibimbap over brown rice or cauliflower rice (recipe coming later this week!), someone mentioned making cauliflower rice in big batches and freezing it.
Why hadn’t I thought to do that before? I freeze everything else right? Such a great idea so thank you!
I picked up a bunch of organic cauliflower at Trader Joe’s for a great price and set up to stock my freezer and (finally) take some in process photos.
OK, so let’s talk about cauliflower “rice”. Cauliflower rice has been making it’s way around the food blogging circuit for a long time now and for good reason.
It’s zero Weight Watchers Points Plus, Low-Carb, Slow Carb, South Beach diet friendly, Paleo, Primal and just a good way to get more vegetables into your diet.
The real deal is that you are not ever going to trick yourself into thinking you are eating rice. Maybe if you spice it up like crazy and close your eyes, you could convince yourself you are eating something similar to Uncle Ben’s Boil in a Bag White Rice? Maybe.
But the point is not to trick you, it’s to make a different choice sometimes.
To eat more vegetables and to have fun with ingredients.
To add volume without calories.
To bulk up dense dishes without adding carbs.
To mix things up and keep trying something different because you never know, you might love it!
Ginger Coconut Cauliflower Rice and HOW TO MAKE CAULI RICE IN THE OVEN
NOTES:
- I like to use cauliflower rice under really spicy food and I prefer it under drier foods as a lot of sauce tends to water-log the rice.
- Don’t try to sub cauliflower rice for regular rice in casseroles or in any dish where the rice is there to absorb liquid.
- I do not recommend the microwave cooking method as the “rice” retains moisture. I prefer the rice a bit dryer and more “rice” like so I use a non-stick frying pan or the oven method detailed below in the recipe.
Did you make this recipe? Please give it a star rating below!
How to Make Cauliflower Rice
- 1 or more head(s) of organic cauliflower
- food processor or hand-held grater
- sandwich size freezer bags
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Grab cauliflower and make sure there are no brown or black spots on it. If so, remove with a paring knife.
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Rip the leaves off of the bottom.
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Cut the cauliflower in half and cut the florets off from core until you are left with just the core.
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Discard the core and break up the florets into somewhat evenly sized pieces.
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Place florets in bowl of food processor in batches. Process until evenly chopped but not completely pulverized.
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Remove rice to a large bowl and continue processing florets in batches until all florets are "riced". Alternately, you could use a hand grater but I imagine it would take quite a bit of time. Grab a measuring cup (I like to freeze 2 cup portions) and some sandwich sized bags (preferably freezer bags even though I took a picture of the non-freezer ones.)
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Once you fill your baggies, press the cauliflower flat to be sure to remove the excess air and make storing in the freezer easier.
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If preparing the cauliflower rice from frozen, I suggest removing from the freezer and leaving on the counter to soften and defrost a bit while you cook whatever you are planning on serving it with.
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Preheat oven to 425F. Spread cauliflower rice out on one or more baking sheets (depending on how much you have) into a single layer. Don't make yourself crazy about the single layer thing, you just don't want to crowd the pan or it will steam and remain moist. Bake for 15 minutes, flipping the "rice" at least 1x. Remove, serve and Enjoy!
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Heat a small amount of olive oil or coconut oil in a non-stick pan over medium high heat and add cauliflower rice.
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I like to "dry fry" it to remove as much of the moisture as possible. Make sure to season with salt, pepper and another complimentary spice if possible. Enjoy!
Servings per cauliflower depend on size
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
cutismama says
I just pulled out my frozen cauliflower last night and dry-fried it. Easy. Thanks for the tip!
EverydayMaven says
Awesome! So easy and versatile 🙂
Mom says
Grate whole garlic and onion into the califlower. It adds a wonderful flavor. What a great side dish substitute for rice/mashed potato, or even a snack if your on WW.
EverydayMaven says
Great idea – I will have to try that!
Mari says
Hello,
I had a friend that suggested I try this and I thought she was crazy. I’m Asian and I love my rice 🙂 I don’t even eat brown rice because it is not what I grew up eating plus it just taste nasty for me. When it comes to rice, I’d rather not eat rice if i have to eat brown rice. I am very intrigue about this. I am going to try it. If i like it, my Asian family would be shocked and maybe I can help them lower their cholesterol and blood pressure. Thanks for posting this.
EverydayMaven says
Hi Mari! good luck with it and let me know how you like it. Don’t expect it to taste exactly like rice but it’s a great substitute 🙂
FranS says
Could somebody tell me the shelf life of the cauliflower rice that is kept in the freeze?
EverydayMaven says
Hi Fran,
I would think about a month or 2 so as long as you store it in an air-tight container for freezer bag.
Jerry | Simply Good Eating says
Cauliflower rice is something I been meaning to make for a while. Thanks for the useful freezer tip 🙂
EverydayMaven says
You are welcome Jerry!
Danie says
What do you mean by “dry fry”? How do you do that?
EverydayMaven says
Hi Danie,
I use a non-stick frying pan to cook the cauliflower rice over medium to medium high heat to “cook” out the moisture. Hope that helps!
Vicky says
I’m I the only person in the world that has NEVER heard of this before? It sounds wonderful! Going to try it soon.
EverydayMaven says
No! I don’t think it’s obvious Vicky 😉 I hope you love it!
Michael says
I love it! I sometimes add fish sauce lemon and coriander, or use it as cous cous.
It’s really good but I read somewhere that it causes gout if u eat too much of it?
EverydayMaven says
Hi Michael – fish sauce, lemon and coriander sounds like a great combo! I think eating too much of anything can be bad. I probably have cauliflower rice 1x a week 🙂