Cauliflower Rice – Easy Rice Substitute

I was at Whole Foods the other day getting some groceries and, if you’ve never been to a Whole Foods, they have a serve yourself buffet you can get take-out at. It’s great because when I’m working in the morning nearby I can pop in for lunch, do my shopping and head home. The options are fairly healthy as well and one particular item caught my eye because I’ve been wanting to make it for a while; cauliflower rice.

They had four different kinds, or seasonings rather on their cauliflower rice and I tried a bit of each. Cauliflower rice has the texture of rice with the slight taste of cauliflower depending on how you season it. It can be served cold, which makes it a bit grainier and meatier, or hot and it’s quite yummy. So, now that I had an idea of how someone else made cauliflower rice, based on the texture and flavors I tasted, I added a head to my shopping cart and went home to experiment. Here’s my analysis.

Positives and Negatives of Making Cauliflower Rice

First, the best thing about cauliflower rice is it’s the easiest thing to make. With only a couple of ingredients you have “rice” made. It literally took me 5 minutes to prepare and serve raw and 7 minutes to prepare cooked. Another great thing about it is that cauliflower is fairly bland and will take on the flavors of anything your add to it. So, really the sky’s the limit in terms of the possibilities here. I made a spanish “rice” and basic olive oil and garlic “rice” and both were equally delicious. The less seasoning you add the more you’ll taste the cauliflower.

The bad thing about it is that it’s not rice. I had someone who is a self proclaimed rice connoisseur try it and his verdict was it was ok but no substitute for rice. I beg to differ, but I’m not a ‘rice’  Second, it does have a slight cauliflower flavor, especially when you don’t add a lot of seasoning to it. If you don’t like the taste of cauliflower this might be a drawback for you.

All in all, I loved it and I’m definitely going to use this in more meals and recipes. Like I said earlier, the possibilities are endless in terms of what you can do with this. I want to try it with a bit of broccoli in it in the future using the broccoli stalk and not the flowers. I think it would add a nice element to it and I love the flavor of broccoli. If you try this let me know. I’d be interested in hearing how it works for you.

Print Recipe
The Most Delicious Cauliflower Rice
An easy and delicious rice substitute
Prep Time 5 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. On a large cutting board. Core cauliflower and cut into manageable 1-2 inch pieces.
  2. In a food processor. Add 2 cups of cut cauliflower and pulse until cauliflower is the size of a small pea. Repeat process until all cauliflower is blended.
  3. Transfer cut cauliflower into large bowl. Stir in olive oil and seasoning of choice.
  4. You can serve cold at this point. To serve warm, in a large wok or saucepan over medium low heat add cauliflower mixture. Stir gently until mixture is warmed. Beware not to cook it too long as the cauliflower will become mushy. Serve immediately.
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