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 recipe can easily be increased. The critical thing is to utilize a heating dish or container sufficiently huge with the goal that they tomatoes are not very swarmed. You need room between them for the dampness to get away, which thinks the tomato enhance. In the event that you utilize a metal skillet, ensure it’s not aluminium or made of another material that may respond with the acidic natural products. Furthermore, it’s dependent upon you in the event that you need to remove the stems before cooking or not. You can see here I did a few, yet not the others (for reasons unknown was going through my head at the time.) The herbs can differ too; basil, oregano, or marjoram all match pleasantly with tomatoes.
2 tablespoons olive oil
1 clove garlic, peeled and meagrely cut
8-10 branches of crisp thyme
a couple of spring of crisp rosemary
Salt and newly broke pepper
1 pound (450g) tomatoes, (8 little or 4 medium-sized)
Preheat the stove to 325ºF (165ºC.)
Empty the olive oil into a shallow heating dish or skillet and include the garlic, thyme, rosemary, and salt and pepper.
Cut the tomatoes down the middle evenly; at that point utilize a sharp blade to evacuate the stems, in the event that you wish. Hurl the tomatoes with the oil and seasonings; at that point lay them chop side down in the dish.
Prepare for two hours, or until the point that the tomatoes are totally diminished and withered, and begin to wrinkle. Contingent upon the tomatoes, they may take more time to cook.
The tomatoes will keep for around five days in the fridge. They can likewise be solidified for up to six months.
Compared to meat, beans are an economical source of protein. This is especially true if you compare them our price per pound basis.
Also, because of their room temperature storage potential, you can buy more at one time and store them longer without the need for refrigeration or freezing. So, you can take more advantage of sales and seasonal availability.
For Long-term storage
dry beans, also known as pulses, can be stored at normal room temperatures for years and still retain their nutritional value.
For Nutritional value
beans are a convenient source of protein and can be combined with other vegetables and foods to provide a holistic protein source.
Beans have a low cholesterol rating, basically, nonexistent.
Provide food Versatility
beans are very versatile, being only really limited by your creativity and your cooking capabilities.
Almost all beans, if properly prepared, can be used in soups, stews, and chilis
beans can be ground and added to other flours to increase the protein levels of baked goods
beans can be a centerpiece of a meal all on their own. For example, cattle beans with cornbread could be the centerpiece of a nice breakfast or lunch. As a matter of fact, I like cattle beans and cornbread for breakfast.
with a little bit of planning and care, beans can be worked into nearly any meal.
Depending on how they were cooked, beans can even be reprocessed and use an entirely different way. For example, cattle beans can be turned into refried beans. Refried beans can become the filler for bean and cheese burritos and the list goes on.
Because beans can be cooked and eaten and as large and small quantities as is necessary, you can control the portion you cook and/or allocate across meals.
Exact times are impossible to give, because of variables such as the bean age, altitude, bean dryness, all impact cooking time. The table of times below provides approximate cooking times for many of the more common beans.
Exact times are impossible to give because of variables such as the bean age, altitude, bean dryness, all of which impact cooking time. The time chart below provides approximate cooking times for many of the more common beans.
In the age of slow-cookers, I don’t really recommend pressure cooking, but it does work, if appropriate care is taken.
Please note, that I have provided the soaking time, because most cooks soak their beans. However, I haven’t soaked my beans in years, except for special circumstances. Since I, usually, make a variation on kettles overnight on my slow-cooker /crockpot, then work from there. This approach works well and since I like a bowl of beans for breakfast (especially, with cornbread) it works for me and my daughter eats them like crazy, as well. For bean with shorter cooking duration (e.g. Tepary beans), I usually put them on low or medium overnight or cook them during the day, when I can check on them periodically.
Pulses, simply stated, are dry legumes. Pulses are the dry beans, peas, lentils, and other members of the legume family biologically characterized by seeds being carried in a pod (legume) and having distinctive five-petalled flowers. Their species compose the 14,000+ members of the leguminosae family, which can be found most of the world.
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.
In this day and age, one can find a myriad of recipes online. However, over time many of these recipes have become overly complex and have large ingredient lists. So, here is a quick and easy carrot soup, which makes an excellent meal starter and has the advantage of being an easy weekday recipe.
Not only is it a simple recipe, but has the advantages of:
Flexible preparation of the carrots, which can be made with Microwaved, steamed, or boiled carrots
Fast preparation, needing only 15 to 30 minutes to prepare, depending upon your carrot cooking method
Being able to be made ahead and reheated on low with a modicum of supervision or reheated in the microwave to save time
Permitting multi-tasking, because it can be prepared while you cook other dishes
Safe storage in the refrigerator for 3 or 4 days before reheating
this makes an excellent lunch item if you have a microwave available
Carrot Soup Ingredient list
1 1/2 to 2 cups of carrots
1 1/2 to 2 cups of liquid (milk or broth)
2 tablespoons of bouillon or base (vegetable or chicken ) — Optional
1 tablespoon butter — Optional
Salt — Optional
Carrot Soup Preparation Directions
Cook carrot until tender
let carrots cool
Blend Carrots and Liquid
pour into a saucepan
Add bouillon and butter
Bring to a slow simmer on a medium-low heat
Taste and salt to taste, if desired.
Safety Tip: Do not put the carrots in the blender hot
Food Safety Tip: If fixed ahead, refrigerate, and do not store more than 4 days before reheating and serving
Food Safety Tip: if reheating, heat thoroughly to a light simmer, before serving
if you boiled the carrots, you can use the water the carrots were boiled as broth.
For cream of carrot soup, using whole milk provides the most nutrition, but skim milk will work
If using broth, vegetable or chicken broth usually works best and low sodium broths work just fine.