Can I use frozen cauliflower to make cauliflower rice?

Yup! Don't defrost the frozen cauliflower before cooking it. Add it to the medium high pan completely frozen and add a little olive oil, salt, and pepper. Follow this recipe and the cooking tips for making cauliflower rice and you will be golden.

Can I use cauliflower rice like regular rice?

Yup! Cauliflower rice is an excellent low carb and keto solution for regular rice. Having said that, it get's soggy faster if you are putting it with a sauce, so keep that in mind.

Is cauliflower rice good for weight loss?

Yup! Cauliflower rice has a lot less calories than regular rice, so it's a great substitution if counting calories or trying to drop some weight. But, if the substitution leaves you starving (and possibly eating more anyway), then mix sautéed cauliflower rice with regular rice in a half and half combination.

Simple Sautéed Cauliflower Rice Recipe and Video

Simple Sautéed Cauliflower Rice

Stainless steel skillet with Cauliflower Rice with a fish spatula in it. Parmesan cheese on wood cutting board in background.

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EatSimpleFood.com

Romanesco cauliflower is pictured above but any variety of cauliflower will work for this cauliflower rice recipe. Cauli - rice is a low carb healthy vegetarian substitution for rice and is a light side dish.

Author: beckie
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 1x
Category: Side Dish
Method: Stovetop
Cuisine: International
Diet: Gluten Free

Ingredients

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2 Tbsp olive oil
2/3 cup onion, diced (optional)
2 tsp garlic, minced (optional)
1 large head cauliflower, chunked
1/2 tsp salt
pinch black pepper
crushed red pepper flakes - optional for spice
Parmesan Cheese - optional as garnish

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Instructions

Remove leaves from cauliflower and cut up into large chunks (some of the stem is fine).
Place in food processor (do this in batches if necessary - don't overfill the food processor) and lightly pulse until broken down into rice size pieces. Better to have it a little chunky than soggy. If it's too pulsed it will be soggy and it won't brown.
Bring a large pan to medium high heat and enough oil to lightly coat the bottom of the pan.
When hot, add onions. Cook ~ 3-4 minutes, stirring occasionally, until onions are translucent.
Add garlic and cook ~ 1 minute or until fragrant. Add more oil if pan is dry.
Remove onions and garlic from pan.
Add cauliflower, salt, and pepper and cook uncovered ` 6-8 minutes without disturbing. Add a touch of oil if it's starting to dry out. Adjust heat accordingly - look for a brownish crust before stirring.
Stir and cook an additional 6-8 minutes uncovered or until desired tenderness. Mix in cooked onions and garlic.
Add salt and crushed red pepper to taste. Garnish with parmesan cheese if desired. Happy Eating! Beckie

Notes

Don't over-pulse the cauliflower, if you pulse it to much you will end up with a soggy rice. Leave it a wee bit chunky, this helps the cauliflower rice to brown and caramelize.

Find it online: https://eatsimplefood.com/cauliflower-rice/