Comments on: How to Make Cauliflower Rice

By: Karen

Karen — Wed, 28 Apr 2021 14:47:02 +0000

In reply to Amanda.

Amanda – thank you for the idea to make fried rice with this! We have a simple recipe that calls for egg, green onions and rice – but I can’t have rice right now, so this could be the ticket. Much appreciated! (I haven’t made this recipe yet, but it’s next on my list. :)

★★★★★

By: Kate

Kate — Thu, 15 Apr 2021 19:50:19 +0000

In reply to Isabel. Hi! Sorry, I don't have recommendations for an instant pot. This really doesn't take much time (especially if you use frozen). What really makes it delicious is the sauté that you can't quite get in an instant pot.

By: Isabel

Isabel — Thu, 15 Apr 2021 17:12:33 +0000

Would it be possible to make cauliflower rice in an instant pot? Any recommendations for how to go about doing that?

By: Amanda

Amanda — Sun, 11 Apr 2021 21:09:30 +0000

Love your recipes and use them often! I make cauliflower rice all the time and my family can’t even tell it’s not rice ( and we are talking teenagers and hubby). I wizz up the cauliflower in a thermomix not to fine, and simply cook it in a wok on high with some oil. I have never ever squeezed out the water first and to be honest there is no need to as it fried up perfect in a wok on high, never wet. I also freeze bags of the raw rice and when time to use I break up the frozen cauliflower rice chunks with a hammer and throw straight into a hot wok still frozen. I never ever defrost the frozen cauliflower as it is then a soggy wet mess before frying. Once cooked to my liking ( dont over cook the rice so it’s too soft), I then add whatever already cooked fried rice ingredients and sauces for perfect low carb fried rice. I make Korean kimichi rice, use in burrito bowls and a heap of rice dishes perfectly. Because this is all veggie I occasionally add into the final cooked batch of cauliflower rice, a packet of store bought white or brown microwave rice, just to bulk it a little with more carbs for my husband. If you had small kids, doing this would trick them completely and they would have no idea their fried rice is 1/2-3/4 cauliflower!

★★★★★

By: Amanda

Amanda — Sun, 11 Apr 2021 21:06:30 +0000

Love your recipes and use them often! I make cauliflower rice all the time and my family can’t even tell it’s not rice ( and we are talking teenagers and hubby). I wizz up the cauliflower in a thermomix not to fine, and simply cook it in a wok on high with some oil. I have never ever squeezed out the water first and to be honest there is no need to as it fried up perfect in a wok on high, never wet. I also freeze bags of the raw rice and when time to use I break up the frozen cauliflower rice chunks with a hammer and throw straight into a hot wok still frozen. I say never ever defrost the frozen cauliflower as it is then a soggy wet mess before frying. Once cooked to my liking ( do t over cook the rice so it’s too soft), I then add whatever already cooked fried rice ingredients and sauces for perfect low carb fried rice. I make Korean kimichi rice, use in burrito bowls and a heap of rice dishes perfectly. Because this is all veggie I occasionally add into the final cooked batch of cauliflower rice, a packet of store bought white or brown microwave rice, just to bulk it a little with more carbs for my husband. If you had small kids, doing this would trick them completely and they would have no idea their fried rice is 1/2-3/4 cauliflower!

By: Kate

Kate — Thu, 08 Apr 2021 17:46:00 +0000

In reply to Blair. Hey Blair! So glad to hear you enjoyed this recipe. How fun to use your home-grown cauliflower! I'm trying to garden more this year myself. I want to say that this technique would work well for all cauliflower (just haven't tried to be sure). I believe I've tried purple cauli before and thought it tasted about the same, with a similar texture, so I think that would be fine! Would love to hear how your purple rice turns out if you try it.

By: Kate

Kate — Thu, 08 Apr 2021 17:43:46 +0000

In reply to Sally Jo. Hey Sally! I hope you love the cauliflower rice. That's a really fun idea. I have always wanted to subscribe to a CSA box, but with recipe development, I tend to need precise amounts/types of produce any given week. Since those CSA boxes vary so much by region, it might work best to search for the type of produce in my search bar. When you find something that appeals to you, try using my new (free) Relish feature (details here) to save the recipes—it will even compile a grocery list for you! Hope that helps!

By: Blair

Blair — Mon, 05 Apr 2021 11:57:48 +0000

Hello Kate! I used your recipe to make cauliflower rice and it turned out amazing. I didn’t use cauliflower from the shop but the one I have grown in my garden, to be precise – Early Snowball variety. I wanted to ask you if every variety will be good to do this? I’d like to try it with the one cauliflower which is purple. I have found it on this site https://gardenseedsmarket.com/broccoli-and-cauliflower-seeds-en/ and I cannot find if it is accurate for this type of dish. I suppose it may just differ in taste. Maybe you have any idea?

By: Sally Jo

Sally Jo — Sat, 03 Apr 2021 16:40:59 +0000

I am going to use this for the cauliflower I got in my veggie box this week. I was thinking a lot of people get produce boxes or CSAs these days and it might be interesting to take a box and suggest a week (or several days) of menus from a sample box. It is sometimes a little overwhelming when you open the box and a plan for using them before they go to veggie heaven would be wonderful.

★★★★★

By: Kate

Kate — Mon, 29 Mar 2021 20:29:14 +0000

In reply to RPN. Thank you for sharing! Those dishes sound so flavorful and fun. So glad this method is working well for you.