Quinoa and kale, remember how those were everywhere? I’m skeptical of trendy health foods because they tend to taste like garbage. Now it’s all about cauliflower. Don’t worry, you can trust me because I do believe cauliflower buffalo nuggets is the dumbest sh*t ever. But cauliflower rice? That’s something they got right.
You can eat it until your heart is content, one cup is only 25 calories! Unlike quinoa, white and brown rice that can run you 200-225 calories. The texture isn’t exact to those previously menitoned but it’s pretty damn close. It’s a no-brainer.
The trick to good cauliflower rice is simple, you need a blender or a food processor (or cute mini here). Next, you need cauliflower. That’s it! You can make it in large batches, and store it in the freezer. Check out the recipe below for bare basic cauliflower rice. From there you can sub it in anything from fried rice to pizza crust.
How to Cook and Store Cauliflower Rice 101
- 1 head cauliflower
- 1 tbsp olive oil
- Cut cauliflower into bite size pieces. The size will depend on what your blender or food processor can handle.
- Transfer the cut cauliflower into a food processor or blender. You may have to do this in batches. Blend or process until you get a similar consistency of rice, quinoa or couscous. Remove any chunks unable to get broken down.
- Heat olive oil over medium high heat. Add 3 cups cauliflower rice and reduce heat to medium-low. Cover and cook for 5-7 minutes. Add seasonings to your liking.
- Freeze raw or cooked cauliflower rice for up to 6 months.Refrigerate raw or cooked cauliflower rice for 3-4 days.