Riced cauliflower once prepared, as a myriad of uses and can be stored for future use. Actually, storing rice cauliflower can be quite a timesaver. The store riced cauliflower, first, divided into portions which you are likely the use. Such as individual servings of ½ cup (100g) portions or multiples thereof according to family size. For example, for a family of four, a storage portion size of 2 cups may be appropriate. Each individual serving contains contain about 25 calories before other ingredients are added.
For short-term storage place your riced cauliflower in an airtight container, preferably see-through, and stored in the refrigerator for up to seven days. This method of storage is recommended if you have a meal plan where you know you will be incorporating it into other meals throughout the week.
if you made an abundance of riced cauliflower, which you may not be using right away, then freezing it is your best option for long-term storage. Once frozen, rice cauliflower may be stored for up to a year.
How to freeze rice cauliflower
for small batches say, 2 cups or less, simply place the riced cauliflower in a freezer bag lay, lay flat, and freeze. For larger quantities, which you do not wish to break into small portions for freezing, line a cookie sheet with parchment paper and spread the riced cauliflower evenly across the sheet place in the river freezer for rapid freezing. Once frozen, remove cookie sheet and, quickly, place the riced cauliflower in freezer bags of your desired portion size, and return to the freezer. It is recommended that freezer bags be labeled with the contents and a date they were frozen is added. Adding the description and the date will aid in knowing what is exactly in the bag and facilitate the application of the FIFO method of pantry and freezer stock rotation.