cauliflower rice recipe

Cauliflower rice is healthy, easy to make, and it's so delicious. Learn how to make, store, and cook cauliflower rice with this easy and quick recipe!

How To Make And Store Cauliflower Rice

cauliflower

How to Make and Store Cauliflower Rice

Remove all green leaves, then wash and dry the cauliflower completely.

Cut the cauliflower into florets.

Working in batches, place cauliflower florets in a food processor and pulse until broken down into rice-size pieces. Do not let the food processor just run because you will end up with mush.

Scoop UNCOOKED cauliflower rice into ziploc bags, squeeze any excess air out, and flatten the bags.

Place and store in the freezer for 2 months.

You can also keep it in the refrigerator for up to 4 days.

To cook, heat a tablespoon of oil in a large skillet; add cauliflower rice, cover and cook for 5 minutes. Remove lid and season with salt, pepper, and seasonings of choice. Serve.

Give dinnertime a healthy upgrade with this easy recipe for Tex-Mex inspired cauliflower rice recipe from Delish.com!

Cheesy Chicken & Black Bean Cauli Rice

extra-virgin olive oil, plus more if needed

onion, chopped

garlic,

oregano

cumin

c. large head cauliflower, grated, or 4 cups riced cauliflower

Kosher salt

black pepper

tomato paste

c. shredded rotisserie chicken

c. (15-oz.) can black beans, drained and rinsed

c. corn kernels (fresh, canned,

c. chopped tomatoes

jalapeños, thinly sliced

c. cilantro

c. shredded cheddar

c. shredded Monterey jack

Lime wedges,

Kind of a deconstructed enchilada. Would make great nachos. Harissa works if you’re out of tomato paste :-)

This was amazing! We loved it, and perfect for meal prep!

Yummy! Nice and light garden fresh take on an easy Mexican skillet style dinner.

Because my location and situation often means I can't always find ingredients, I use recipes as ideas more than actually following them. In this case, no rotisserie chicken , no black beans, no cheese. What I did was cook rice in my rice pot, and put onions, corn, boneless chicken thighs, flavored with garlic powder, oregano, and cumin, topped with a can of Rotel tomatoes and jalapenos, into my slow cooker. At dinner time I fried rice with salt and pepper, stirred in tomato paste, then shredded the chicken and strained the ingredients in the slow cooker and stirred it all with the rice. Then topped it all with a layer of refried beans and spread on some salsa con queso.  The house smelled great, and oh, so delicious!!

I made this and didn't like the texture or even the taste really, my mom liked it though so perhaps it's a personal preference. I thought it was dry but I did not add chicken.

Great one pan meal. Easy to make, very tasty. First bites clearly cauliflower but with the spices and other ingridients, flavor really grows on you. Plus no food coma after a couple servings.

I lowered the carbs a bit by omitting the corn & half the cauliflower; I used canned crushed tomatoes & Hatch chili enchilada sauce with sharp cheddar, then simmered it about an hour to reduce the liquid.  Topped it with chilis, avocado & sour cream - pretty good.  It didn't resemble the pics here at all, and I had to use a wok instead of a skillet due to the volume.

This recipe is really good. 2nd time I made this, I added 2 cups of grated cauliflower and 2 cups of grated broccoli for added vegetable and it also worked out great.

A simple and easy recipe for basic cauliflower rice. This is a great low carb rice substitute to enjoy with your favorite dishes.

Easy Cauliflower Rice

olive oil

garlic (minced)

cauliflower rice

salt (to taste)

Add oil to a large skillet and bring to medium-high heat. When oil is hot, add in garlic and cook until lightly browned.

Add in cauliflower. Stir and cook until cauliflower is tender. If your skillet gets too dry you can add a few tablespoons of water. Season cauliflower rice with salt. Serve warm.

Seasoned and spiced Mexican cauliflower rice is low carb and a grain-free side dish where chopped florets mimic the texture and look of rice.

Mexican Cauliflower Rice

garlic

onions

jalapenos

tomatoes (¼-inch dice)

unsalted chicken stock (or vegetable stock)

kosher salt (plus more as needed for seasoning)

cilantro

Cut cauliflower into 1-inch florets, this should yield about 8 cups.

Working in batches, add half of the florets to a food processor, or blender.

Process or pulse until small rice-sized pieces are made, about 6 to 8 pulses. Transfer to a bowl and process the remaining florets into cauliflower rice.

Heat a large saucepan over medium heat. Add the olive oil, once shimmering add the garlic and saute for 30 seconds.

Add the garlic and onion and saute for 1 minute.

Add the jalapenos and saute for 30 seconds.

Add the cumin and saute for 30 seconds.

Add the tomato paste and saute for 30 seconds.

Add the tomatoes and saute for 1 minute.

Add the cauliflower rice, chicken stock, and salt, stir to combine.

Cover and simmer for 6 minutes, stirring halfway through.

Uncover and continue to cook the cauliflower rice until almost dry, about 3 to 4 minutes.

Turn off the heat and taste the cauliflower rice. Season more salt as desired.

Stir in chopped cilantro, fluff the rice with a fork and serve immediately.

This is an easy recipe showing how to make and cook cauliflower rice. This versatile veggie is a great low carb substitute for rice, and can be added to many delicious foods and recipes.

How to Make Cauliflower Rice - 7 Ways to Cook Riced Cauliflower

head of Cauliflower which yields about 8 cups of rice

Olive oil oil

Salt

½ tsp Black Pepper

There are several ways to cut the cauliflower into rice, in a food processor, with a box grater, and with a knife. The best and easiest way is with a food processor.

After washing your head of cauliflower Cut it in half, then in quarters. By doing this, it will make it easier to separate it into small florets.

Use the grater blade and the feed tube on the processor and you are now ready to rice the cauliflower.

Another way to rice the cauliflower in a food processor is to fill the bowl half way and use the chopper blade and pulse the processor until the cauliflower florets turn into rice size pieces.

Once you’ve riced the cauliflower, let’s look at how to cook the rice.

Cooking cauliflower rice on the stove is my preferred way. 

Pour your olive oil into the nonstick frying pan and heat on medium-high.

Put the riced cauliflower in the frying pan.

As it starts to cook, stir it several times to allow the rice to cook evenly. Your goal is to make it al dente so do not overcook it.

When it is done then garnish with some fresh parsley. Also, salt and pepper if you so choose to.

Swap this Mexican-Style Cauliflower Rice for traditional rice for a vegetable-packed Cinco de Mayo side dish that’s ready in under 15 minutes!

Mexican-Style Cauliflower Rice

cauliflower (riced) (about 4-5 cups)

tbsp extra virgin olive oil

onion,

red bell pepper,

garlic, grated

½ tsp ground cumin

½ tsp ground chipotle powder

½ lime, juiced

salt

Roma tomato, diced

If using a head of cauliflower, cut or break the florets from the stalk. Pulse in a food processor until the pieces are about the size of a grain of rice. Set aside.

In a large skillet, heat the oil over medium-high heat.&nbsp;Add the onion, bell pepper, garlic, cumin, and chili powder. Sauté&nbsp;about 3 minutes - until the peppers and onions begin to soften.

Add the riced cauliflower and tomato paste. Cook, stirring occasionally until the cauliflower is heated through and the tomato paste is incorporated.

Add the lime juice and salt to taste.

Remove from the heat. Plate and top with diced tomatoes and chopped cilantro.&nbsp;Serve as a side to your favorite Mexican entrée or add pinto or black beans to make it a full meal.

Easy to make mushroom &amp; spinach cauliflower rice. The perfect low carb side dish!

Low Carb Mushroom & Spinach Cauliflower Rice

oz frozen riced cauliflower

soy sauce

onion

garlic cloves

mushrooms

spinach

Cook cauliflower rice according to instructions on the package.

Heat olive oil in a skillet and add onions and cook until soft.

Toss in mushrooms and saute until cooked.

Now add garlic, and stir.

Add cauliflower rice and soy sauce. Stir until cauliflower rice has absorbed soy sauce.

Top mixture with spinach, stir and cook until wilted.

Learn How To Cook Frozen Cauliflower Rice as a perfect low carb side dish for your dinners. Turn a bag of frozen riced cauliflower into a delicious quick, and easy meal with our soon to be your favorite recipe.

How To Cook Frozen Cauliflower Rice

Oil to spray

Garlic Cloves

Salt and pepper

Cups Cauliflower Rice (1 medium head)

Prepare Ingredients

First, preheat your oven to 200 Celsius or 400 Fahrenheit. Prepare all of the ingredients. Frozen rice does not need to be thawed, as the fully heated oven helps against it being mushy, and water evaporates quickly. 

Frozen rice

Take out your package of frozen cauliflower rice and try to break the big frozen clumps still in the bag. Using the back of the spatula, ensure all the rice is separated. Place onto the baking sheet. 

Season

Add the garlic cloves pressed onto the rice and add salt and pepper. Mix and spray a bit with olive oil. This will help to get a bit more crunch to the rice. Mix all thoughtfully. 

Bake

Place into the fully preheated oven and bake for 20 minutes.

Scrape and Serve

Once baked, using a spatula, scrape all of the cauliflower rice from the sides of the baking sheet and mix it. The dark pieces are the crunchiest and most delicious. 

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