Trader Joe's Is Rationing Its Cauliflower Rice Due to High Demand

Replies

  • OliveGirl128
    OliveGirl128 Posts: 801 Member
    I never could figure what the big deal was about cauliflower rice, so after reading the link I just did a nutrition check and dang! What a calorie difference between cauliflower rice and the white rice I eat frequently-I'm going to pick some up next time I'm at the store (I've seen it at Meijer before by the frozen veggies). I'm also really focused on my veggie intake right now, so it would help me with this as well!

  • glassyo
    glassyo Posts: 7,763 Member
    Daaaaaaamn, it's like the cookie butter scandal of....er....whatever year that cookie butter scandal happened. People were buying it up and selling it on ebay so TJ's, at one point, had to keep it hidden in the customer service/for employees only area.

    Thank god *that* didn't last long!
  • lemurcat12
    lemurcat12 Posts: 30,886 Member
    OliveGirl128 wrote: »
    I never could figure what the big deal was about cauliflower rice, so after reading the link I just did a nutrition check and dang! What a calorie difference between cauliflower rice and the white rice I eat frequently-I'm going to pick some up next time I'm at the store (I've seen it at Meijer before by the frozen veggies). I'm also really focused on my veggie intake right now, so it would help me with this as well!

    I don't care about rice, so have been doing things like replacing rice with other veg (including cauliflower) for some time, but I don't find it makes a different to have it riced -- if anything I enjoy cauliflower so like it chunkier.

    That said, it's easy to grate it or use a food processor, and that avoids issues about TJ's shortage and is probably cheaper!
  • GottaBurnEmAll
    GottaBurnEmAll Posts: 7,722 Member
    I love cauliflower rice, and yes, it's a texture thing.

    It might be easy to make, but it's a pain. At least with my clunker of a food processor it is. I'd rather just buy the frozen.

    That being said, I can usually find the Green Giant variety just fine in my local Shop Rite which is within walking distance. TJ's is a 20 minute drive from here and is hit or miss when it comes to finding cauliflower rice.

    The thing about buying the frozen packets is that the manufacturers usually use just the core when they make it and it gives the finished product a better texture than ricing a whole head (which would include the florets) would. It has a more toothsome mouth feel.
  • OliveGirl128
    OliveGirl128 Posts: 801 Member
    lemurcat12 wrote: »
    OliveGirl128 wrote: »
    I never could figure what the big deal was about cauliflower rice, so after reading the link I just did a nutrition check and dang! What a calorie difference between cauliflower rice and the white rice I eat frequently-I'm going to pick some up next time I'm at the store (I've seen it at Meijer before by the frozen veggies). I'm also really focused on my veggie intake right now, so it would help me with this as well!

    I don't care about rice, so have been doing things like replacing rice with other veg (including cauliflower) for some time, but I don't find it makes a different to have it riced -- if anything I enjoy cauliflower so like it chunkier.

    That said, it's easy to grate it or use a food processor, and that avoids issues about TJ's shortage and is probably cheaper!

    I only use white rice in one dish-I mix a bag of California blend veggies in, with a butt load of Sweet Baby Ray's Sweet n' Sour sauce :D The rice is really just a vehicle for the sauce lol. Since the California blend already has cauliflower in it, I think next time I'll add a second bag of just cauliflower and skip the rice and see how it goes!
  • CMNVA
    CMNVA Posts: 733 Member
    Costco, at least the one I shop at, also carries the bags of fresh cauliflower rice. Not sure why Trader Joe's is having a run on it.
  • mom23mangos
    mom23mangos Posts: 3,069 Member
    I make my own too, but honestly the TJ brand just tastes better. I've bought other frozen brands as well and they are either too big/thick or too small. TJ gets it just right.
  • Kimblesnbits13
    Kimblesnbits13 Posts: 369 Member
    I have many bags stocked in my freezer but does anyone notice inconsistency issues with it? Sometimes mine cooks up and it releases a lot of water and sometimes none at all. I hate when it becomes soggy.
  • kelly_stevens81
    kelly_stevens81 Posts: 79 Member
    I make my own cauliflower rice, just break up cauliflower and toss it in a blender then fill the blender with water. Pulse it a few times until you get rice sized grains then drain. Bam! homemade cauliflower rice.
  • grinning_chick
    grinning_chick Posts: 765 Member
    edited July 2017
    I saw Kroger's version the other day. $5 for 12 oz?? When heads, organic even, are $1.99/lb or less?

    One persons "Yes, please." for the convenience is anothers "No thanks."

    I've tried it, and I like it, but I can eat an entire head of cauliflower this way and be hungry an hour later. As such, it's not a staple. I will math in half a serving of rice and fill/round it out with beans or spinach (or both) with better results, both in terms of calories vs. all rice and satiety compared to riced cauliflower, personally speaking.
  • lemurcat12
    lemurcat12 Posts: 30,886 Member
    edited July 2017
    To be clear, even though I don't use it, I think it's super cool that products like this that people find make their lives easier are available. I think it's too bad that people act as if using a convenience product is a bad thing, sometimes, and definitely am not doing that. I also appreciate the information that it's from the stem, as I may try ricing the stems of my cauli and broccoli as something new to try.

    I do find that at my groceries (I'm about equally far from a WFs, a TJ, and a mainstream chain common in my city, Jewel, and sometimes go to other ones too) that a LOT of the vegetables and fruit these days are also available in ways that are convenient in some way, whether cut in certain ways, bagged, combined to be perfect for a stir fry, etc., and that they mark them up, of course, when doing this, so I kind of take that into account when people talk about cost being high. Clearly there's still a demand even for the pricier options. (Not saying the TJ's product is particularly pricey -- IME, TJ's tends to be quite reasonable.)
  • sgt1372
    sgt1372 Posts: 3,997 Member
    edited July 2017
    emmydoodles83 wrote: »
    Cauliflower rice is so easy to make

    How difficult is it to make?

    Just chop up a head of cauliflower and boil it until just tender enough to press it thru a potato ricer but not so tender that it turns to mush. Just don't mix, turn, press or mash the riced cauliflower so that it remains loose and fluffy. Might help to dry it out on a roasting pan in the oven to firm it up b4 serving. Then you could break it up w/o it turning into mashed cauliflower.

    Seems pretty simple to me. Just guessing as to the method but will check the Net for actual recipes & techniques.

    BTW, using a food processor or blender would just turn the cauliflower into mush, which would be ok for faux mashed potatoes or cauliflower soup - - both of which I have made using a food processer and blender stick, respectively - - but probably not for riced cauliflower.
  • lucys1225
    lucys1225 Posts: 597 Member
    sgt1372 wrote: »
    emmydoodles83 wrote: »
    Cauliflower rice is so easy to make

    How difficult is it to make?

    Just chop up a head of cauliflower and boil it until just tender enough to press it thru a potato ricer but not so tender that it turns to mush. Just don't mix, turn, press or mash the riced cauliflower so that it remains loose and fluffy. Might help to dry it out on a roasting pan in the oven to firm it up b4 serving. Then you could break it up w/o it turning into mashed cauliflower.

    Seems pretty simple to me. Just guessing as to the method but will check the Net for actual recipes & techniques.

    BTW, using a food processor or blender would just turn the cauliflower into mush, which would be ok for faux mashed potatoes or cauliflower soup - - both of which I have made using a food processer and blender stick, respectively - - but probably not for riced cauliflower.

    I always use my Blendtec to rice my cauliflower. Just pulse it a few times and it's good to go. Definitely not mush and so easy.
  • sgt1372
    sgt1372 Posts: 3,997 Member
    lucys1225 wrote: »
    I always use my Blendtec to rice my cauliflower. Just pulse it a few times and it's good to go. Definitely not mush and so easy.

    I should have said "might". The key is that you just pulse a couple of times w/the blender. However, I think you'd still get better texture w/a manual potato ricer.
  • inertiastrength
    inertiastrength Posts: 2,343 Member
    I hate the texture of cauliflower you guys can have it! lol
  • jordandills
    jordandills Posts: 103 Member
    mom23mangos wrote: »
    I make my own too, but honestly the TJ brand just tastes better. I've bought other frozen brands as well and they are either too big/thick or too small. TJ gets it just right.

    Yes. I tried the Green Giant and it's just...mushier than TJ's. I don't even like the TJ's kind from the produce section, it has to be the frozen bags.

  • jennybearlv
    jennybearlv Posts: 1,519 Member
    I have a funny feeling if I bought cauliflower rice and tried it I would get the same results as when I had to try kale chips. Disappointment. They do sell it at Costco so you can stock up in case of shortage. They also sell 50 pound bags of real rice, just in case.
  • gothchiq
    gothchiq Posts: 4,590 Member
    If you purchase a vegetable ricer you can DIY. Amazon has them.
  • GottaBurnEmAll
    GottaBurnEmAll Posts: 7,722 Member
    edited July 2017
    sgt1372 wrote: »
    emmydoodles83 wrote: »
    Cauliflower rice is so easy to make

    How difficult is it to make?

    Just chop up a head of cauliflower and boil it until just tender enough to press it thru a potato ricer but not so tender that it turns to mush. Just don't mix, turn, press or mash the riced cauliflower so that it remains loose and fluffy. Might help to dry it out on a roasting pan in the oven to firm it up b4 serving. Then you could break it up w/o it turning into mashed cauliflower.

    Seems pretty simple to me. Just guessing as to the method but will check the Net for actual recipes & techniques.

    BTW, using a food processor or blender would just turn the cauliflower into mush, which would be ok for faux mashed potatoes or cauliflower soup - - both of which I have made using a food processer and blender stick, respectively - - but probably not for riced cauliflower.

    You rice cauliflower by processing before cooking usually. I don't know how it would hold up to being pressed through a ricer after cooking.
  • MsChucktowski
    MsChucktowski Posts: 121 Member
    My main issue with making it myself is the mess. We end up with cauliflower EVERYWHERE!

    Woolworths here in Australia has riced cauliflower in the fresh section, but it's crazy overpriced.
This discussion has been closed.

Categories