Riced veggies in place of rice

hughjazz74

Hi there - I'm obsessed with rice and have been trying to incorporate riced cauliflower and broccoli into dishes to fool myself (usually use trader joe's raw version). Anyone have recipes they love using these? My favorite right now is basically a taco dip with riced cauli and broccoli sauteed, hamburger, shredded cheese with sour cream and salsa... delish. Thanks for any new ideas!

geebusuk

I don't like either of those, but use carrot a lot and sometimes butternut squash.
I tend to use a fine spiraliser blade, then cut squares across the spiralised spread to produce short thin segments.
I tend to have the carrot raw these days.

Sure, it's not exactly like rice, but I enjoy it none the less and it's a good lot less calories. Having it cold means I can dump a hot freshly cooked curry onto it, mix it a bit and it's ready to eat.

I'll go for longer ones to replace pasta in bolognese, or a stir fry but shorter for curries etc.
Mostly just ready meals for the curries.

MarylandRose

For zoodles I like this: http://inspiralized.com/harissa-zucchini-spaghetti-skillet-with-kale-chickpeas-and-poached-eggs/

My favorite way to eat riced cauliflower (because I hate cauliflower) is under black beans (which have been beefed up with onion, garlic, and green pepper...and Sazon Goya of course) alongside a well-spiced baked chicken thigh. Beans go in a skillet to warm/incorporate the veg while the chicken roasts; riced cauli just goes in the microwave at the end.

H_Ock12

The cauliflower pizza crust is good, but for the life of me I cannot get it to become anything more than a casserole when I make it myself...the casserole is good, but the fork is required. Just bake the cauliflower in a dish with the pizza topping and sauce of your choice. Recently tried it as "fried rice" with chicken and veggies and was pleasantly surprised. The texture was odd when I used riced cauliflower in a burrito bowl, but the taste was good.

Mashed cauliflower is also good as a "twice baked potato" or on top of a Shepherd's Pie, in place of mashed potatoes.

timtam163

I prefer other grains to rice--farro, freekeh, barley. Gets you more protein than white rice. But for any rice substitute: indian lentils, veggie stirfry, curry, jerk chicken, tabouleh... I imagine these would work well with riced veggies.

tcunbeliever

I usually just do mashed cauliflower with butter, salt, pepper, and garlic...kind of similar to mashed potatoes, total yum.

kenyonhaff

Riced cauliflower just isn't rice. I actually like cauliflower but I just don't try to use it as a rice replacement. I just eat it as a veggie I like.

o_chaisson19

I use riced cauliflower to make hash browns. Take 3 cups of riced cauliflower, microwave for 3 minutes and place cauliflower on a kitchen towel and squeeze excess water. Add seasonings of your choice, add 3/4 cup grated cheese of your choice and one egg to cauliflower, mix all ingredients. Mold into hash browns and place them on parchment paper on a baking sheet. Bake at 400 degrees for 30 - 35 minutes.... enjoy.

o_chaisson19

Here are the hash browns, forgot to attach...I took a bite out of one of them...haha so good! I used follow your heart not cheese and they came out just fine, but had no substitute for the egg.

hughjazz74

Thank you for all the wonderful ideas!

Need2Exerc1se

I have never tried this but I love cauliflower. When you say "riced" cauliflower does that just mean finely shredded?

laur357

You can also bulk up your rice with cauliflower (or other riced veggie) instead of replacing the rice completely. You can cut the calories and get more food out of it while still enjoying the rice. I do this for other things too - instead of mashed cauliflower, I'll mix cauliflower and a few potatoes. The texture is a little richer and creamier, closer to real mashed potatoes.

For stir-fry or something like Trader Joe's Mandarin Orange Chicken, try it over raw broccoli slaw. The hot food + cold, crunchy texture is pretty satisfying.

http://www.skinnytaste.com/cauliflower-tots/

livingleanlivingclean

Need2Exerc1se wrote: »

I have never tried this but I love cauliflower. When you say "riced" cauliflower does that just mean finely shredded?

I blitz it in the food processor until it's the right size. I've seen people grate it too.

J72FIT

tcunbeliever wrote: »

I usually just do mashed cauliflower with butter, salt, pepper, and garlic...kind of similar to mashed potatoes, total yum.

Love mashed cauliflower and believe it or not, mashed broccoli as well...

hughjazz74

Need2Exerc1se wrote: »

I have never tried this but I love cauliflower. When you say "riced" cauliflower does that just mean finely shredded?

yes, you've got it! I've shredded by hand with a cheese grater, chopped in food processor as others have said and easiest is to buy already shredded or "riced"...if you have a Trader Joe's, they have good options raw and frozen.

JBashkoff

I do a dirty rice with riced cauliflower and chicken andouille sausage that is delicious!

Need2Exerc1se

J72FIT wrote: »

tcunbeliever wrote: »

I usually just do mashed cauliflower with butter, salt, pepper, and garlic...kind of similar to mashed potatoes, total yum.

Love mashed cauliflower and believe it or not, mashed broccoli as well...

mashed broccoli? I don't know about that. I hate mushy broccoli.

jdlobb

I really like the riced cauliflower on the hot bar at whole foods, but I haven't been able to replicate it at home yet with any success. Some day.

lemmie177

I like to mix it with lentils, kinda inspired by the middle eastern mujaddara dish, which is rice and lentils topped with caramelized onions. I end up adding whatever veggies I have on hand (plus bacon), so its not really the same, but still delicious.

DX2JX2

Need2Exerc1se wrote: »

J72FIT wrote: »

tcunbeliever wrote: »

I usually just do mashed cauliflower with butter, salt, pepper, and garlic...kind of similar to mashed potatoes, total yum.

Love mashed cauliflower and believe it or not, mashed broccoli as well...

mashed broccoli? I don't know about that. I hate mushy broccoli.

Mushy broccoli smashed into cheese sauce and smothered on a baked potato is my jam!

hughjazz74

Thanks all for keeping this going, love these new ideas!

Kalex1975

I eat a TON of riced cauliflower - I am a huge fan.

I usually buy the Hanover brand that comes in a steamer bag. Just microwave it for 4 minutes and then squeeze out the water with a clean kitchen cloth! I think squeezing out the water is an important step, otherwise it will water down anything you put on it. Also, it absorbs any liquid which makes it that much better.



An entire bag (2 1/2 cups) is only 63 calories - compared to white rice which would be 500 calories!

Need2Exerc1se

Since water content seems to be a problem, has anyone tried roasting the riced cauliflower and if so, did it eliminate the need to squeeze out the water?

hughjazz74

Need2Exerc1se wrote: »

Since water content seems to be a problem, has anyone tried roasting the riced cauliflower and if so, did it eliminate the need to squeeze out the water?

I actually never squeeze out the water...i just saute for a long time and the water evaporates.

livingleanlivingclean

Need2Exerc1se wrote: »

Since water content seems to be a problem, has anyone tried roasting the riced cauliflower and if so, did it eliminate the need to squeeze out the water?

I "dry fry" mine in a pan, with herbs and spices.. Never had a problem with too much water.

Kimblesnbits13

hughjazz74 wrote: »

Need2Exerc1se wrote: »

Since water content seems to be a problem, has anyone tried roasting the riced cauliflower and if so, did it eliminate the need to squeeze out the water?

I actually never squeeze out the water...i just saute for a long time and the water evaporates.

Doesnt it get too mushy if you saute it for too long? Ive been having the water issue also. I saute from frozen bags.

NoLimitAsLimit

You can eat rice. Or even rice noodles. What are your Macros?

hughjazz74

Kimblesnbits13 wrote: »

hughjazz74 wrote: »

Need2Exerc1se wrote: »

Since water content seems to be a problem, has anyone tried roasting the riced cauliflower and if so, did it eliminate the need to squeeze out the water?

I actually never squeeze out the water...i just saute for a long time and the water evaporates.

Doesnt it get too mushy if you saute it for too long? Ive been having the water issue also. I saute from frozen bags.

ohh, maybe that's the difference...I've been doing it from raw (trader joe's bags). I add maybe a 1/4 c. of water and let it simmer for at least 30 min. Since it takes a while to make, I usually make a large batch and then use as I need for recipes.

Need2Exerc1se

crazyravr wrote: »

Need2Exerc1se wrote: »

Since water content seems to be a problem, has anyone tried roasting the riced cauliflower and if so, did it eliminate the need to squeeze out the water?

Thats only a problem if you are making pizza crust. For riced or mashed, not at all. Now, mind you, this will never have the texture of beautiful jasmin or basmati rice.

Several posts have mentioned squeezing for riced. But maybe that's only if you are using frozen.

jaci66

Cauliflower and I don't agree with each other. But, I love riced broccoli.

KindaOverThis

o_chaisson19 wrote: »

I use riced cauliflower to make hash browns. Take 3 cups of riced cauliflower, microwave for 3 minutes and place cauliflower on a kitchen towel and squeeze excess water. Add seasonings of your choice, add 3/4 cup grated cheese of your choice and one egg to cauliflower, mix all ingredients. Mold into hash browns and place them on parchment paper on a baking sheet. Bake at 400 degrees for 30 - 35 minutes.... enjoy.

That sounds DELICIOUS!