Cauliflower rice is the perfect choice as I have been trying to fill half my plate with vegetables lately. There's an art to cauliflower rice. It is possible to enjoy cauliflower rice in a different way if you have not tried it before. You can actually order the new cauliflower rice option from your favorite chain burrito shop (you probably already know it), most of the time it is disappointing. It is too salty and too watery. It could be even better. Here's a quick guide to making cauliflower rice. This simple recipe yields fluffy, lightly seasoned cauliflower rice. The recipe can be adapted to many meals. Let's go!
How to make Cauliflower Rice
Have you ever tried cauliflower rice? It is definitely a great side dish that can be used as a main dish or as a side dish. Although I was initially skeptical about the idea, I now realize that it can be amazing. Cauliflower Rice Tips & Notes To make great cauliflower rice, you must squeeze out excess moisture before you cook it. This allows the rice to caramelize and gives it major flavor bonuses. The rice will steam in the pan if it is not done.
We all know how delicious plain steamed vegetables can be (heh). Cauliflower's moisture levels can be very different so this step might not seem necessary at the moment. Sometimes you may really need it. You can make cauliflower rice best in a food processor fitted with an S-blade. I tried several ways to make cauliflower rice: first, by hand, then in a food processor with a grating attachment, and then again in a food processor with an S-blade.
The S-blade was the best way to extract the maximum moisture from my cauliflower rice. To make this recipe faster and with less mess, you can buy store-bought cauliflower Rice. Fair warning: I made a mess of grating the cauliflower. Freshly-made cauliflower rice tastes fresher, however. Refrigerated cauliflower rice is more reliable than frozen cauliflower rice if it's properly stored.
The recipe notes will provide details on how to thaw frozen cauliflower Rice. Stovetop-cooked cauliflower is better than roasted cauliflower. I tried baking the cauliflower rice in the oven. It didn't work out well. The rice had become very soft and spongy by the time it was done. Stovetop rice was more delicious, easier to prepare, and it was ready faster!
Ingredients
● 2 cloves minced or pressed garlic
● 1/4 teaspoon fine sea salt
● Optional: 2 tablespoons flat-leaf cilantro or parsley chopped.
● Optional: You can squeeze fresh lime or lemon juice.
● To taste, freshly ground black pepper
- If using store-bought cauliflower, skip the next step. Instead, cut the head into small chunks (see photo), and then discard the core. Then, work in batches and pulse the pieces in a food processor using the S-blade. They will be broken down into smaller pieces than couscous. If you don't own a food processor, refer to the recipe notes.
- Wrap the cauliflower rice in a tea towel or paper towel, twist the rice, and squeeze as much water out as you can. You might be amazed at how much water you are able to squeeze from it. Cauliflower's moisture levels can vary greatly, so this step will ensure that the rice cooks well.
- Heat the skillet on medium heat. Then add one spoon of olive oil and the garlic. Stirring constantly, cook until fragrant, approximately 10-20 seconds. Stir in the cauliflower rice, salt, and mix well. Stirring every few minutes, cook the cauliflower rice until it is hot and turns golden, approximately 6-10 minutes.
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