How to Make Cauliflower RiceIngredients & Materials
- 1 (or more) head(s) of organic cauliflower
- Enough water to cover the cauliflower
- Storage: Sandwich size freezer bags, Mason jar, etc.
- Grab cauliflower and make sure there are no brown or black spots on it. If so, remove with a paring knife.
- Rip the leaves off of the bottom.
- Cut the cauliflower in half and cut the florets off from core until you are left with just the core.
- Discard the core and break up the florets into somewhat evenly sized pieces.
- Place florets in blender and add water until florets are covered or nearly covered.
- Blend until evenly chopped but not completely pulverized. Start on slow speed and progress to faster speeds until cauliflower is riced.
- Pour mix through strainer. You may press on cauliflower in the strainer to press more water out of mixture.
- Remove rice to a large bowl and continue blending florets in batches until all florets are “riced”. I found that one head of cauliflower made one batch. Alternately, you could use a hand grater but I imagine it would take quite a bit of time.
- Grab a measuring cup (if freezing measured portions) and some sandwich sized bags (preferably freezer bags) or your Mason jar and fill.
- If freezing: Once you fill your baggies, press the cauliflower flat to be sure to remove the excess air and make storing in the freezer easier.
Oven cooking method
- If preparing the cauliflower rice from frozen, I suggest removing from the freezer and leaving on the counter to soften and defrost a bit while you cook whatever you are planning on serving it with.
Frying pan method
- Preheat oven to 425F. Spread cauliflower rice out on one or more baking sheets (depending on how much you have) into a single layer. Don’t make yourself crazy about the single layer thing, you just don’t want to crowd the pan or it will steam and remain moist.
- Bake for 15 minutes, flipping the “rice” at least 1x.
- Remove, serve and enjoy!
- Heat a small amount of olive oil or coconut oil in a non-stick pan over medium high heat and add cauliflower rice.
- You may want to “dry fry” it to remove as much of the moisture as possible.
- Make sure to season with salt, pepper and another complimentary spice if possible. Enjoy!
Verdict: I sprinkled a little cayenne pepper on it, mixed in the taco meat, and it was okay. 2 cups at a time is a little much.
Recipe found here
Ricing method found here