Riced cauliflower is simple to prepare and with a little creativity a versatile supplement to your meal making. Riced cauliflower may be substituted for rice and such things as soups or used to stretch foods, especially, almost homemade dishes. For example, if your family likes rice or mashed potatoes which you want to stretch or would like to reduce the calories of each serving adding riced cauliflower in moderation, of course, will do this very nicely.
How to make cauliflower rice
Two Prepare Your Cauliflower For The Food Processor
This is a quick and easy task, basically, stripping it down and cutting into the usable pieces for easy chopping by the food processor, which consists of:
- washer cauliflower with warmish water
- on a cutting board with a large sturdy knife, chop off the leaves and the hard center stalk
- cut the cauliflower into 1-2 inch florets.
How to Make Cauliflower Rice
To convert your florets to riced cauliflower you can use a food processor. I find food processors fast and easy and here are the essential steps:
- Put the florets into a food processor.
- For smaller food processors, you may need to do this into multiple small batches.
- Don’t overfill your food processor. For best results feel your food processor to about the center of the slicing blade. Otherwise, you may end up with large pieces which need to be cleaned out and reprocessed.
- Pulse your food processor several times until it arrives at the size and consistency you desire, usually, about the size of sushi rice grains. At least, that’s the size I use since I don’t really cook with long grain rice.
alternatively, you can use a hand grater or high-speed blender to riced cauliflower as well, but usually, the results are not quite the same.
I’ve not had any difficulty finding frozen riced cauliflower in the local grocery stores and it can be a timesaver if you prefer not to do a couple of bulk batches on a weekend or on a given day. Also, if you don’t have the time, tools, or desire to make riced cauliflower yourself the grocery store version can be a real timesaver and still provide a healthy food alternative. When working with frozen riced cauliflower from the grocery store I usually either let it fall in the refrigerator until ready to use it or give it a quick spin in the microwave according to the instructions on the package before including it in my other dishes which I may be preparing.
Uses of riced cauliflower
I find riced cauliflower to be exceptionally useful and I use it in any number of ways so here’s a quick list of some of the ways that I have used it:
- adding rice cauliflower to my rice cooker on preparing a fresh batch of rice.
- Adding riced cauliflower to instant mashed potatoes to make almost homemade mashed potatoes and achieving the same effect as I get to my rice.
- Adding a small helping of rice cauliflower to a soup or stew. I usually do this in the last 5 to 10 minutes of cooking as riced cauliflower doesn’t take long to cook. I especially like to do this in soups where a small quantity of rice or potatoes is added.
- Adding riced cauliflower in the grated cheese later of many dishes will nicely incorporate them into your meal. For example, adding riced cauliflower to the different cheese layers of a lasagna may happen to be making.
These uses of riced cauliflower not only stretch the dish, but it also reduces the calories of each serving and improved nutrition.
If you want to use it straight is a seasoned side dish, that works very well too, and we frequently do so.