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.
This is a quick and healthy way to stretch a package of Yellow Rice or Yellow Rice with Broccoli mix. This side dish is one we have only recently added to our selection of quick and easy ways to freshen up boxed products. We have sided it as a side a couple of time when casually entertaining friends and it has been well received.
I usually start with a 16-ounce package of frozen chopped broccoli or broccoli florets, but chopped fresh broccoli will work just fine if you happen to have it. Feel free to adjust the quantity of broccoli according to your families tastes. The first time I made this side dish, I actually measured an exact cup of broccoli and it very nicely.
You may want to deviate from this process, but this is how I do to ensure that broccoli doesn’t overpower the flavor and to keep preparation time to a minimum.
Put rice on to cook according to the directions, which normally takes about 25 minutes to cook.
About ten minutes into the rice cooking time, put the broccoli on to steam on high. This allows about 15 minutes for the broccoli to heat and cook until tender.
Once the rice and broccoli are cooked and still hot, combine in a mixing bowl or other appropriate container, and serve.
Steam cauliflower, until tender
Optional Flavor Suggestions
If you would like to dress it up a notch, consider adding a tablespoon of grated Parmesan cheese or Parmesan and Romano cheese
We have found this to make an excellent reheatable side dish for lunches, as well.
This an almost homemade dirty rice dish, quick and easy, and we include it from time to time in our regular meal regiment. Actually, we don’t usually eat dirty rice strictly according to the cooking instructions.
For this batch of almost homemade dirty rice, we used extra lean hamburger. Then we added the ingredients below immediately after browning the hamburger and followed the instruction as usual.
Two garden fresh red peppers diced (we used ripened Poblano peppers, but sweet peppers, including bell peppers, will work fine)
This recipe was popular with my daughter when she was young and she even asked me for the recipe once she graduated from law school.
I make this almost homemade mac & cheese in a couple of variations.
The Basic Recipe
This is the basic variation, which my daughter loved when she was young and is primarily addressing up with the basic recipe to improve the taste. My daughter never liked the straight-out-of-the-box mac & cheese very much, but she loved this recipe.
start with one basic package of mac & cheese 7 to 8 ounces
cook according to package instructions
after straining the pasta
3 ounces of sharp cheddar
A tablespoon of grated three cheese (Parmesan, Romano, and Asiago)
Please note that some of the variations below tend to be more popular with adults than with children.
Variation One – for adults.
add a pinch of black pepper (optional).
add two or three drops of hot sauce (optional)
garnish with some chopped green onions (optional)
add one cup fresh shelled or frozen peas, while hot, and stir in gently. I, usually, gently rinse my frozen peas in a colander for a minute or two before adding.
add half a cup to a cup of matchstick carrots to the pasta water for heating, bring water to a boil and allow carrots to tenderize some, then add pasta and follow basic package was
There are three reasons that I use unsweetened applesauce as a substitute for oil in my baking, especially, almost homemade recipes. The reasons are nutrition, texture, and flavor. Applesauce, in my opinion, adds a lot of character to your baking, especially, in cakes and bread without all the added calories and oil fats.
Another good reason to consider applesauce an oil substitute is the simple fact that you can grow apples in your backyard, garden, and/or orchard. Healthy applesauce is easy enough to make at home and, if you happen to have enough apples in your backyard, you can make a large quantity, which when canned stores for years. So, from an Eco-friendly point of view, you don’t need to pay to have large corporations process the oil and shipment it from around the world to get it to your local grocer.
Simply stated even a good olive oil has little in it be on calories fat and some vitamin E. While it is true, depending on what oil you cook with, your oil may contain some omega-3 and omega-6 fatty acids, the quantity is so small when compared to the calorie and fat ratio, as not to make it worth adding it into your baking for that purpose alone.
Applesauce, on the other hand, has no fat, add dietary fiber, natural carbohydrates, and sugars; not to mention more flavor. Oil in cooking is one of American cooking’s most overused ingredients. It’s used in baking, mostly, to make foods moist.
The table below does a brief comparison of a 1/4 ounce serving of both applesauce and oil: