Creative Cauliflower Rice Recipes (2024)

FAQs

How do you get the cauliflower taste out of cauliflower rice? ›

Simply cooking in ginger, garlic and peanut butter is a great start. It can be sautéed on a skillet with olive oil for flavour and texture. For a more flavourful dish, you can cook the cauliflower rice with chicken, fish or vegetables and add extra ingredients such as rice wine vinegar, fresh spinach or quinoa.

Easy DIY Raw Cauliflower Rice Recipe (That's Not Mushy!)

In a food processor, add the cauliflower florets and pulse for 30-60 seconds. Add 2-3 cups at a time and remove as it is riced. This will prevent the cauliflower from being over-processed. With a towel, pat dry or squeeze the liquid out from the cauliflower.

Cheaper: Making riced cauliflower from scratch will save you money in the grocery store. A head of cauliflower is cheaper than buying fresh or frozen riced cauliflower. Tastes Great: Because it's made fresh, it also tastes better. You can use it in any recipe that calls for rice.

You can minimize it by cooking it quickly, and not overcooking it. Cauliflower rice is chopped into very small pieces, and requires only minimal cooking. If I were trying to reduce the odor, I would saute it instead of boiling, to caramelize it and bring out some sweeter flavors.

In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the scallions and cauliflower and sauté until heated through, about 3 to 5 minutes. Season with salt, pepper, and a squeeze of lime juice to help remove any bitterness from the raw cauliflower.

Substituting cauliflower rice for white rice is a great way to get more antioxidants while reducing calories and carbohydrates in order to save room for other nutrient dense foods.

If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into “rice.” Optional: Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy. Once you have your cauliflower rice, it's easy to cook (or enjoy raw)!

While product is hot, you can taste something a bit sour which is the malic acid, a NATURAL product (look it up, it's also used in cosmetics). **Product tastes best after stirred & cooled a little!** Before opening, use hands to squish around contents before opening to mix up the cauliflower.

Leave riced cauliflower on the heat too long and it will become soft and soggy. Follow this tip: Quickly cooked in a little butter or olive oil on the stovetop, riced cauliflower becomes softer and more tender. As a rule of thumb, about three minutes over medium heat and not too oil much should do the trick.

What is Riced Cauliflower? Riced cauliflower, also known as cauliflower rice, is simply cauliflower that has been chopped into tiny rice-sized pieces. Many people use this as a low-carb alternative to rice, but it's so versatile that it can be used many other ways as well.

Is cauliflower rice or quinoa better? ›

Brown rice actually has more selenium (good for heart health) and vitamin B3 (needed for the production of sex and stress hormones) than quinoa, but quinoa is still the healthier choice. Cauliflower rice is a grain-free, gluten-free and nutrient-dense way to replace the white rice on your plate.

To freeze: I simply bag up the raw cauliflower rice, write the amount and the date on the bag, and freeze flat. To cook: I steam the rice straight from the freezer in a covered sauté pan, just as I do when I cook the couscous fresh.

Cauliflower contains sulfur compounds such as glucosinolates, which are responsible for its pungent smell when cooked. When cauliflower is heated, these compounds break down and release volatile sulfur compounds like hydrogen sulfide, which can create a strong odor.

The reason for this is that cauliflower, as well as other cruciferous veggies, such as kale and broccoli, contains raffinose and other oligosaccharides. These are specific types of sugars that remain undigested until bacteria in the gut ferment them, producing gas, and, in turn, causing bloating and gas.

Bitter tasting cauliflower can be caused by too much heat or sun. It can also taste bitter from a lack of moisture, uneven watering, waiting too long to harvest, or overcooking.

To mellow the flavor, soak the entire head (leaves removed) in cold, salted water for 30 minutes before steaming. Some of the bitter components will leach out. Soaking cauliflower will also give your cauliflower a snow-white appearance.

Cauliflower in general has a mild taste, so expect the riced version to be about the same.

One additional step I like is to press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel or absorbent dish towel and squeeze/press to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.