CAULIFLOWER RICE
Cauliflower is a kitchen chameleon that's available at most every grocery store year-round. Once pulverized into granules, it becomes a weeknight savior, keeping in the refrigerator for nearly a week and stepping in easily for normal rice. For the most flavorful cauliflower rice, use a little fat; add alliums like onion, garlic and scallions; and roast it instead of steaming or sautéing it, so the raw edges caramelize. Pop the little florets into the oven while you make the rest of dinner, then serve it as you would rice: with curry, a stir-fry, a protein and a vegetable, or just an egg on top. Cauliflower rice is also very amenable to having flavors added before or after roasting (see some ideas in the recipe below), or simply being eaten raw, dressed like a salad.
Provided by Ali Slagle
Categories vegetables, side dish
Time 45m
Yield 10 to 12 cups raw; 4 to 5 cups cooked
Number Of Ingredients 21
Steps:
- Heat the oven to 425 degrees if you're serving the rice cooked.
- Fill a food processor halfway with cauliflower florets, then pulse until it breaks down to about 1/4- and 1/8-inch pieces and resembles rice. Transfer to a very large bowl. Repeat with the remaining florets. The rice can be eaten at this point, or stored in an airtight container in the refrigerator for 5 days or in the freezer for 1 month.
- To serve warm, toss the rice with olive oil and garlic (if using), then spread in an even layer on 2 baking sheets. Season with salt and pepper. Roast until dark golden brown at the edges and lightly golden all over, 15 to 20 minutes. Serve plain or with 1 of the sauces below.
- For the ginger-garlic sauce: Heat oil in a small frying pan over medium heat. Add the ginger and garlic and cook, stirring occasionally, until lightly golden, about 3 minutes. Turn off the heat, then stir in sesame oil, red-pepper flakes and a pinch of salt. Pour over cauliflower rice, toss to combine and serve at once.
- For the tahini-Parmesan sauce: In a small saucepan over medium-low heat, combine 3 tablespoons water, tahini and lemon juice. Once warm, add grated Parmesan and continue stirring until the cheese has melted and the sauce has come together. Season with black pepper. Drizzle over the cauliflower rice, to taste. Pass extra at the table.
- For Thai-style rice: To the cooked rice, add red onion, scallions, cilantro, mint, fish sauce, lime juice and red-pepper flakes. Toss to combine and serve at once.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 486 milligrams, Sugar 4 grams, TransFat 0 grams
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alvaman 2.0
[email protected]This cauliflower rice is a great way to get your daily dose of vegetables. It's also a delicious and versatile side dish.
Danny Conley
[email protected]This recipe is a great way to use up leftover cauliflower. I also like that it's a healthy and delicious alternative to regular rice.
Fayomi Favour
[email protected]I was surprised at how easy this recipe was to make. The cauliflower rice turned out great and I will definitely be making it again.
Fathimath Shakeelaa
[email protected]This cauliflower rice is a great way to add some variety to your meals. It's a healthy and delicious substitute for regular rice.
Susan Parag
[email protected]I'm always looking for new ways to make cauliflower rice, and this recipe is a great addition to my collection. It's simple to make and tastes great.
Lizeth Santos
[email protected]This cauliflower rice is a great alternative to regular rice. It's healthy and delicious.
Beverly Goodwin
[email protected]This recipe is a great way to sneak more vegetables into your diet. My kids love it!
STEVE DAVIDSON
[email protected]I've tried other cauliflower rice recipes before, but this one is by far the best. It's so flavorful and has a great texture.
Zakaa Blessing
[email protected]This recipe was easy to follow and the cauliflower rice turned out great. I used it in a stir-fry and it was delicious.
Haley Ramsey
[email protected]I'm not a huge fan of cauliflower, but this recipe is actually pretty good. The cauliflower is well-seasoned and has a nice texture.
Haji Ishfaq
[email protected]This recipe is a great way to use up leftover cauliflower. I always have a head of cauliflower in my fridge, so this is a great way to use it up before it goes bad.
RT RAHAT Gamer
[email protected]I've made this cauliflower rice several times now and it's always a hit. My family loves it!
Waleed amin Waleed amin
[email protected]This recipe is a lifesaver for those of us on a low-carb diet. It's a delicious and satisfying substitute for regular rice.
Kyleigh Bell
[email protected]I was skeptical at first, but this cauliflower rice is actually really good! It has a great texture and flavor. I'm definitely going to be making this again.
Nba Savage
[email protected]This cauliflower rice recipe is a game-changer! It's so easy to make and tastes just like regular rice. I've been using it in all my favorite dishes, from stir-fries to burritos. It's a great way to get more veggies into my diet.