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A lot of stores sell cauliflower rice and don't get me wrong, I have bought bags of both fresh and raw before to save a step here and there.
But, what I find is that the fresh cauliflower rice gets a funky smell to it if you don't use it immediately (because you never really know how old it is), and the frozen, more times than not, reheats soupy and/or mushy. The only frozen cauliflower rice I have found that doesn't is Bird's Eye.
Honestly, it is the storing of the heads of cauliflower that is more of a pain than actually making the cauliflower rice.
I have been trying harder to do more meal prep to make my life easier through the week and cauliflower rice is one of the best meal prep ideas out there! Just a bit of a chop and a go-round in the food processor and you can pop it into a freezer-safe bag or container and it is ready to go!
How to Make Cauliflower Rice
- Rinse the cauliflower and chop it into chunks, including the stalk.
- Discard the leaves and, if you have it, give it a spin in this vegetable spinner to make sure it is as dry as possible.
- Place the cauliflower into a food processor.
- Pulse until the cauliflower resembles the texture of couscous or rice.
- Work in batches, if necessary, and be careful not to over-process or it’ll get mushy when you cook it.
- Cook immediately or place in an airtight container and store in the refrigerator for up to 4 days, or freeze for up to 2 months.
What to Make with Cauliflower Rice
Cauliflower rice can be served raw in dishes like this Mediterranean Cauliflower Salad, or subbed for the cooked cauliflower in this Cauliflower and Bacon Salad with Mustard Herb Vinaigrette.
If you are looking for a cooked dish, you could give this Garlic Herb Cauliflower Rice, or this Mexican Cauliflower Rice.
If you are looking to really snaz it up, give this Shrimp and Bacon Cauliflower Fried Rice a try.
I even use it in my meal prep for things like this recipe for Mediterranean Meatballs.
It is also great in casserole type dishes like this Italian Beef Bake.
I am experimenting with some of my favorite rice-based casseroles with great success as well!
MORE KETO AND LOW CARB CAULIFLOWER RECIPE IDEAS
Green Chile Cauliflower Rice
Equipment
- 1 grater
Ingredients
- 2 pounds cauliflower cut into florets
- 1 tablespoon olive oil
- 1 (4-ounce) can chopped green chiles hot or mild
- 4 cloves garlic minced
- pink salt
- cracked black pepper
- 1/4 cup fresh cilantro leaves chopped
Instructions
- Grate the cauliflower on the large side of a box grater or place the cauliflower into a food processor and pulse until reduced to the size of rice grains.
- Heat the olive oil in a large skillet over medium heat. Add the green chiles and saute for a couple of minutes.
- Stir in the cauliflower and season with salt and pepper. Add the water to the pan and cover.
- Cook for 7-10 minutes until the cauliflower has softened, stirring occasionally.
- Remove from heat and fold in the fresh cilantro.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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