Favourite ways to eat cauliflower rice?
meganreid163
Posts: 72 Member
Tonight I made butter chicken with cauliflower rice, it was so amazing. I used half a cup of rice mixed with 1 cup of cauliflower rice and I legit couldn’t even notice a taste difference but I cut the calories way down.
I wanna mix it with Mexican rice next!!
I wanna mix it with Mexican rice next!!
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Replies
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Butter and a dash of sea salt & pepper1
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warm with laughing cow cheese. yum!3
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It's good with curry. Otherwise, it's just cauliflower pretending to be rice but fooling no one
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I use as a direct replacement for rice in stuffed peppers (with sausage and pasta sauce) and in jambalaya. Both meals are ones we enjoy at least a couple of times/month.
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I make a cauli fried rice with green onions, garlic and curry! 😋 mix in a little saffron and voila!0
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Tries it.... mostly in the trash.... lol2
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The trick is to not think of it as rice. I use it a lot in place of rice to control my calories, usually any recipe that has a sauce. After I heat it up I squeeze out the excess water using a kitchen towel to prevent it from watering down the dish. This way it absorbs some of the sauce, works real well!
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1/2c riced cauliflower, 1 serving-1/2 cup white rice, 1 steamers bag CA blend veggies, a protein (chicken, beans or shrimp), and then sweet n' sour sauce
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I like to make a fried rice using garlic, olive oil, sesame oil, soy sauce, and egg.2
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Same here, it's nice and mild so it mixes in well with many recipes and sauces without adding a weird taste or texture. As a replacement for rice, though, it is very meh. I do, however, prefer cauliflower mashed potatoes over the real thing.0 -
RelCanonical wrote: »
Same here, it's nice and mild so it mixes in well with many recipes and sauces without adding a weird taste or texture. As a replacement for rice, though, it is very meh. I do, however, prefer cauliflower mashed potatoes over the real thing.
I don't want cauliflower in my mashed potatoes. It would throw off the texture.
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This is the only way I've eaten it, and I like it.
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RelCanonical wrote: »
Same here, it's nice and mild so it mixes in well with many recipes and sauces without adding a weird taste or texture. As a replacement for rice, though, it is very meh. I do, however, prefer cauliflower mashed potatoes over the real thing.
I don't want cauliflower in my mashed potatoes. It would throw off the texture.
It's cauliflower cooked and then blended to be like mashed potatoes, rather than cauliflower in mashed potatoes. Definitely a similar texture to mashed potatoes, although a little thinner (which I like).1 -
sunfastrose wrote: »This is the only way I've eaten it, and I like it.
I love Birds Eye meals. I eat their cheese rotini with broccoli a lot.0 -
I make it into fried rice. Add veggies, soy, chili sauce, butter, and some protein (egg/shrimp) Pretty good and keeps the calories down (ok, except for the butter...) But still helps. easy for when I'm home alone a night.0
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RelCanonical wrote: »RelCanonical wrote: »
Same here, it's nice and mild so it mixes in well with many recipes and sauces without adding a weird taste or texture. As a replacement for rice, though, it is very meh. I do, however, prefer cauliflower mashed potatoes over the real thing.
I don't want cauliflower in my mashed potatoes. It would throw off the texture.
It's cauliflower cooked and then blended to be like mashed potatoes, rather than cauliflower in mashed potatoes. Definitely a similar texture to mashed potatoes, although a little thinner (which I like).
I think he was being a smart *kitten*
Shocking, I know.1 -
RelCanonical wrote: »RelCanonical wrote: »
Same here, it's nice and mild so it mixes in well with many recipes and sauces without adding a weird taste or texture. As a replacement for rice, though, it is very meh. I do, however, prefer cauliflower mashed potatoes over the real thing.
I don't want cauliflower in my mashed potatoes. It would throw off the texture.
It's cauliflower cooked and then blended to be like mashed potatoes, rather than cauliflower in mashed potatoes. Definitely a similar texture to mashed potatoes, although a little thinner (which I like).
I think he was being a smart *kitten*
Shocking, I know.
Oh god, normally I'm so good at reading intelligent cats but I missed that one, lol.0 -
RelCanonical wrote: »RelCanonical wrote: »
Same here, it's nice and mild so it mixes in well with many recipes and sauces without adding a weird taste or texture. As a replacement for rice, though, it is very meh. I do, however, prefer cauliflower mashed potatoes over the real thing.
I don't want cauliflower in my mashed potatoes. It would throw off the texture.
It's cauliflower cooked and then blended to be like mashed potatoes, rather than cauliflower in mashed potatoes. Definitely a similar texture to mashed potatoes, although a little thinner (which I like).
Then it is mashed/blended cauliflower not cauliflower mashed potatoes.1 -
RelCanonical wrote: »RelCanonical wrote: »
Same here, it's nice and mild so it mixes in well with many recipes and sauces without adding a weird taste or texture. As a replacement for rice, though, it is very meh. I do, however, prefer cauliflower mashed potatoes over the real thing.
I don't want cauliflower in my mashed potatoes. It would throw off the texture.
It's cauliflower cooked and then blended to be like mashed potatoes, rather than cauliflower in mashed potatoes. Definitely a similar texture to mashed potatoes, although a little thinner (which I like).
I think he was being a smart *kitten*
Shocking, I know.
I am not sure that I like that you know this about me.
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RelCanonical wrote: »RelCanonical wrote: »
Same here, it's nice and mild so it mixes in well with many recipes and sauces without adding a weird taste or texture. As a replacement for rice, though, it is very meh. I do, however, prefer cauliflower mashed potatoes over the real thing.
I don't want cauliflower in my mashed potatoes. It would throw off the texture.
It's cauliflower cooked and then blended to be like mashed potatoes, rather than cauliflower in mashed potatoes. Definitely a similar texture to mashed potatoes, although a little thinner (which I like).
Then it is mashed/blended cauliflower not cauliflower mashed potatoes.
But I want to be the *kitten* that argues semantics!
ALMOND MILK IS NOT ALMOND MILK IT IS ALMOND JUICE.
There.4 -
RelCanonical wrote: »RelCanonical wrote: »
Same here, it's nice and mild so it mixes in well with many recipes and sauces without adding a weird taste or texture. As a replacement for rice, though, it is very meh. I do, however, prefer cauliflower mashed potatoes over the real thing.
I don't want cauliflower in my mashed potatoes. It would throw off the texture.
It's cauliflower cooked and then blended to be like mashed potatoes, rather than cauliflower in mashed potatoes. Definitely a similar texture to mashed potatoes, although a little thinner (which I like).
Then it is mashed/blended cauliflower not cauliflower mashed potatoes.
I do it with half cauliflower and half potatoes. I like it, but I admit I am not one of those people who is very sensitive to food textures.2 -
janejellyroll wrote: »RelCanonical wrote: »RelCanonical wrote: »
Same here, it's nice and mild so it mixes in well with many recipes and sauces without adding a weird taste or texture. As a replacement for rice, though, it is very meh. I do, however, prefer cauliflower mashed potatoes over the real thing.
I don't want cauliflower in my mashed potatoes. It would throw off the texture.
It's cauliflower cooked and then blended to be like mashed potatoes, rather than cauliflower in mashed potatoes. Definitely a similar texture to mashed potatoes, although a little thinner (which I like).
Then it is mashed/blended cauliflower not cauliflower mashed potatoes.
I do it with half cauliflower and half potatoes. I like it, but I admit I am not one of those people who is very sensitive to food textures.
That sounds pretty delicious. I dislike mashed potatoes unless they're drowning in butter, so that might help with the texture a little.0 -
I find that I really only like it prepared wok-style.
I sauté the white parts of scallions with ginger and garlic/shallots/whatever for a bit in coconut oil spray, then dump in the cauli (like to microwave it a bit first and wring out in a clean towel to pull some moisture) and pan-fry it. I give a blast of coconut oil spray a few times as I stir it. Finish with a splash of soy, some sesame seeds, and a drizzle of sesame oil.
I like veggies as a base for saucy things like chili and curry, but not cauliflower so much. I’ll put chili over roasted broccoli, and curry over spaghetti squash - or iceberg. It’s the one acceptable use of iceberg.
Wait, there are also lettuce cups. So I guess there are two reasons iceberg is sorta ok. It’s a crispy watery vehicle to get stuff into my mouth 0 -
RelCanonical wrote: »RelCanonical wrote: »
Same here, it's nice and mild so it mixes in well with many recipes and sauces without adding a weird taste or texture. As a replacement for rice, though, it is very meh. I do, however, prefer cauliflower mashed potatoes over the real thing.
I don't want cauliflower in my mashed potatoes. It would throw off the texture.
It's cauliflower cooked and then blended to be like mashed potatoes, rather than cauliflower in mashed potatoes. Definitely a similar texture to mashed potatoes, although a little thinner (which I like).
I think he was being a smart *kitten*
Shocking, I know.
I will sometimes add cauliflower to my potatoes for added bulk. I PERSONALLY cant tell much difference.0 -
I like it a few different ways. -1 Mixed in with chili - 2 Mashed with sour cream - Badia Fried Rice seasoning mix.1
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If you are sauteeing any type of meat, use the left over juice and stir fry riced cauliflower in it. It will absorb the flavor and will taste really good.1
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I throw a head of cauliflower in a food processor after breaking it down. Peanut on a pan then cook peas / carrots. Then add onions, then the cauliflower / soy sauce / dab of sesame oil. Scramble an egg in another pan mix together and so good! (Diamond salt added as we go)
My other go to is sliced brown mushrooms with oilive oil. When they are nicely browned I add salt, onion / garlic cloves. Once onion translucent I had cauliflower for about a min. I then add beef stock/ bit of red wine. Finish with a tad of parmessian0 -
I normally have cauliflower blitzed with some other vegetables (normally broccoli and/or zucchini) and sautee it in a pan with a bit of oil, pepper and garlic. I haven't tried onion but am sure that would make it extra yummy. I much prefer the taste of this to rice otherwise, I wouldn't eat it.0
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Cauliflower has been my go to and has helped me lose so much weight. One more prep I do (not rice). Roast it with salt / olive oil for 25 min at 425. Then put date syrup bottom of plate, tahini on top of it with pickled red onion and some roasted pistachios. Hearty / healthy meal0
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