“Cauliflower is not rice”. I wish I had a dime for every time I’ve heard someone say that. Nope, cauliflower isn’t rice, but if it’s cooked properly, the flavor and texture is so darn close, even the pickiest of eaters will scarf it down! Here are our tried and true tricks for delicious Keto cauliflower rice.
What’s the Big Deal about Cauliflower Rice
Cauliflower rice is very low in carbs, providing just 3 grams of net carbs per cup (107 grams). That’s a whopping 18 times fewer carbs than the same quantity of rice.
As such, it makes a wonderful substitution for those following low-carb or keto lifestyles.
How to Make Cauliflower Rice
First and foremost, forget about bags of commercially frozen cauliflower. I’ve yet to taste a single one that didn’t spark the memory a familiar scent of a teenage boy’s fart; and to be honest, I’ve tried at least four different brands.
Remove the leaves and rinse the whole fresh cauliflower and leave it sitting on a clean, lint-free cloth to dry before proceeding. You don’t want to cut up wet cauliflower. You can also pat it dry with paper towels if you prefer.
Here’s a very simple method to cut a cauliflower up quickly. Quarter the cauliflower, then cut along the stem.
Once the fresh cauliflower is cut into florets, shred it with the grater attachment in a food processor. Don’t shred the stem. The stem has a different texture,
If you don’t happen to have a food processor and it’s not in the budget to purchase one, you could use a hand box grater as well.
The trick with shredding it is to do a small amount at a time, don’t just shove the cauliflower into the processor. If you do, you’ll end up with large shredded chunks and then cauliflower “dust” which cooks up to mush. If you take your time and process the smaller florets, you’ll achieve the perfect rice texture.
Usually, we process two or three cauliflowers so we have plenty on hand to make meals throughout the week. Measure the grated cauliflower into 4 cup increments into vacuum seal bags, or mason jars (if you have a vacuum attachment).
Seal the bags and freeze until you’re ready to use it. The fresh cauliflower isn’t wet and gloopy like the bags of commercially prepared cauliflower.
Cauliflower Rice Tips-n-Tricks
There are several important things to keep in mind when cooking riced cauliflower.
1. Don’t add too much liquid. If you’re using fresh cauliflower, you’ll need slightly more liquid then if you’re using cauliflower that has been frozen.
2. Like rice, cauliflower rice gets the majority of the flavor from the seasonings and spices that are added to it. Therefore, it stands to reason that if you make it a day ahead of time, the flavor it that much more prevalent.
This is especially true of our Keto Mexican Cauliflower rice, Cajun cauliflower rice, Asian cauliflower rice, and Jamaican Keto Cauliflower rice recipes. Each of the recipes offers exquisite flavor, but when you reheat it the next day, they are utterly delicious!
3. Don’t overcook the rice. The longer you cook it, the mushier it becomes. You basically want it to heat up and for the spices and seasonings to absorb in. That’s it. It takes just a few minutes (up 7-10 for a very large pan) at most.
Keto Cauliflower Rice
You’ll need:
1 medium head Cauliflower (4 cups)
3/4 tsp Sea salt
1/2 tsp Black pepper
1/4 tsp ground White Pepper
2 tbsp Olive oil
Season the riced cauliflower with salt and pepper. Heat the oil in a heavy bottom skillet until it’s very hot. Add the cauliflower rice and stir fry for 4-6 minutes. The rice should be soft, but not mushy. As I mentioned above, don’t cover the “rice” as it cooks, you want to stir-fry it.
Taste and add additional salt and pepper as desired.
