This easy cauliflower rice requires only a few simple ingredients but tastes great. The secret is not overcooking it. Cauliflower is one of those vegetables that is so good for you but can be hard to like if it’s not cooked properly!
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Tips for making cauliflower rice
- Don’t cut up the head of cauliflower if using a box grater. It’s easier to hold the whole head instead of several smaller pieces.
- If using a food processor, cut the head into smaller pieces and then process the cauliflower just enough so it’s a rice-like consistency. It can be really easy to turn it into mush.
- Fresh cauliflower works best for this recipe, but if you decide to use frozen cauliflower rice, reduce the amount of chicken stock to a quarter cup.
Cauliflower and PCOS
Cauliflower is high in almost every vitamin and mineral that you need and yet it’s low in calories. Because it’s a good source of fiber, it slows digestion and promotes the feeling of fullness. One symptom of PCOS is stubborn weight gain. Cauliflower has been associated with weight loss because it can easily replace higher-calorie foods such as mashed potatoes. Water-dense, high-fiber foods have also been linked to weight loss.
This recipe is intentionally very simple so you can switch it up in lots of different ways. Here are some suggestions:
Lime and cilantro cauliflower rice
Squeeze the juice of half a lime over the cauliflower rice when it’s finished cooking and add a tablespoon of chopped fresh cilantro.
Cinnamon and raisin cauliflower rice
Add a teaspoon of cinnamon and a quarter cup of raisins at the end. This one sounds controversial at first sight, (“cinnamon and raisins are for bagels!”) but it’s actually a great side with slow-cooked lamb.
Mexican cauliflower rice
Add a small deseeded, chopped jalapeno with the garlic. Before adding the cauliflower rice, add 1 tablespoon of tomato paste, 1 teaspoon of cumin, and half a teaspoon of paprika. Add the chicken stock and cover. When the cauliflower is tender, add the juice of half a lime and a tablespoon of chopped cilantro.
Egg-fried cauliflower rice
Crack an egg into the pan and lightly scramble before adding the cauliflower and chicken stock. Season with tamari (gluten-free soy sauce) or coconut aminos.
Holy trinity cauliflower rice
The Cajun holy trinity makes a great addition to cauliflower rice. It is one part onion, one part green bell pepper, and one part celery. Saute until tender, about 6-7 minutes, before adding the cauliflower.
Cauliflower rice is best eaten as soon as it’s cooked. It can be kept for up to two days in the refrigerator but it becomes soggy due to its high water content. I don’t recommend freezing cooked cauliflower rice because it will freeze into one large block. If you want to meal prep, you can rice the cauliflower ahead of time, keep it in an airtight container in the fridge for up to two days, and then cook it as needed.
Easy Cauliflower Rice
- Box grater or food processor
- Wooden spoon
- 1 large head cauliflower
- 2 tbsp butter
- 1 yellow onion finely chopped
- 2 cloves of garlic minced
- ½ cup chicken stock
- ½ tsp salt
- ½ tsp pepper
- fresh parsley to garnish
- Rice the cauliflower. You can either grate it using a box grater or cut it into florets and pulse it in a food processor. Once it reaches rice-like consistency (about 15-20 pulses) stop or you will have cauliflower puree.
- Melt the butter in a skillet and add the onion. Cook over medium heat until translucent, about 3 minutes. Add the garlic and saute for another minute.
- Add the cauliflower, chicken stock, salt, and pepper. Stir to combine everything evenly.
- Cover and turn the heat to low. Allow the cauliflower to steam in the chicken stock for 8-10 minutes. The cauliflower is done when it's tender but not mushy. Garnish with fresh parsley.