Basic Riced Cauliflower Recipe
Here’s the thing; cauliflower rice is not actually rice, the grain we all use with stir-fry dishes. Cauliflower rice is, however, mind blowing in the sense that it can be transformed into something surprising. The trend to use cauliflower rice as a side dish was new at first. I felt rather distrustful of the stuff. It comes from a cruciferous vegetable that has a lot of crunch, so how can it be similar to rice? And yet, to me, it is.
Surprisingly, cooking raw cauliflower is easy to do. You can transform your dinner plate with this magnificent basic riced cauliflower recipe.
A Riced Cauliflower Recipe Has Tasty Consistency
I discovered that raw cauliflower rice is, in fact, absolutely genius. It works well in a leafy green salad or a salad made of quinoa. The the crunch-factor is high and it truly adds some panache to a plain salad. Cooking raw cauliflower rice transforms the riced vegetable into a tender and chewy white substance. It has a very similar consistency to rice. I use it regularly as a newly imagined rice. My favorite is beneath grilled salmon or as a prime ingredient in a curry vegetable stir-fry.
The riced cauliflower recipe below almost reminds me of couscous. Riced cauliflower is absolutely perfect as a filler for burritos and other hot sandwiches. The vegetable can be made into a bread or pizza crust. It even works well as a rice substitute in sushi.
You Can Use a Potato Ricer with a Riced Cauliflower Recipe!
Want to use a potato ricer to squish this cauliflower into mashed potato consistency? No problem, just make sure you cook it to a mushy consistency very similar to potatoes which need mashing. Using a potato ricer is incredibly easy and helpful while enabling you to have a new cauliflower consistency. Love it!
Basic Riced Cauliflower Recipe
Ingredients
- 1 Head Raw Cauliflower (fresh out of the garden is best)
- Mixed raw vegetables such as peas, carrots, and onions (optional)
Instructions
- Wash and thoroughly dry cauliflower.
- Using a food processor or a box grater, chopper grate the cauliflower and vegetables into small “rice” sized bites.
- Place in a clean tea towel and squeeze tightly to remove any excess moisture.
- Use raw in salads or sauté the cauliflower rice in a large skillet over medium heat in 1 T of olive or coconut oil.
- Add 1-2 tablespoons of individual herbs or spices or swap in any flavor of seasoning mix (or go without seasoning for a “plain” cauliflower flavor).
- Cover with a lid so the cauliflower steams and becomes slightly tender, cooking for a total of 5-8 minutes (longer if desired).
- Makes about 4 cups. Leftovers keep in refrigerator up to 5 days. Store uncooked cauliflower rice in freezer for up to 6 weeks.
