If you would rather use non frozen head of cauliflower simply cut the head into quarters and discard the core. Using a cheese grater, grate the head of cauliflower. This is more time consuming but a good bit less expensive.
Place a deep sided pan over med high heat.
Spray the pan with a fine layer of cooking spray and allow to heat for just a moment before adding the cauliflower. If Frozen it will begin to steam immediately. Allow it to do so uncovered until it looks as if the steam has reduced a good bit. Stir well. Allow to cook for 1-2 minutes. Some browning is ok but you don't want a lot. At this point we are starving the cauliflower of moisture so it may seem kind of dry. That is ok.
Add the Butter and seasoning and stir well. Cook for 1-2 more minutes on Medium heat. Taste as you go for doneness. The riced cauliflower should have a similar texture to soft rice. Serve and enjoy!
"But... it STILL tastes like cauliflower!!!"
Ok, Ok...
Go back to when we added the butter... remember when we were being cruel and starving the cauliflower of moisture? Here are a few ways to kick it up a notch...
-Add 1/4 cup of beef stock or chicken stock (homemade is ALWAYS best but the box stuff will do. If you need a recipe for homemade stock check the site. I have both and you will never do the box thing again!) and some sliced zucchini or peas and carrots.
-You can add 1/2 cup sliced almonds, 2 tsp minced garlic, 1 tsp red pepper flakes (omit if you are not a spice fan), 1/2 cup parsley, 1 TBSP fresh lemon juice and salt and pepper to taste for a Mediterranean flavor.
-1/2 tsp mustard seeds, 1/3 cup chopped onions, 2 tsp minced garlic, 3/4 tsp tumeric, 1/3 tsp red pepper flakes (omit if you are not a fan), 2 TBSP lemon juice or lime juice, 1 tbsp of water, salt and pepper to taste. Finish with some cilantro and chopped cashews.
- do the same as above but swap out the tumeric for curry powder and leave out the cilantro.
_ my personal favorite, add 2 TBSP soy sauce, 1/2 tsp of mirin (for those of you watching your sugars Mirin, found in the oriental food isle, is a sweet liquid that will not spike your blood sugars!) 1/2 tsp of perfect seasoning. Stir well. Just before serving, crack an egg on top and gently stir cooking the egg as you do so leaving hunks of egg through out.
Cauliflower will take on the flavors you add to it and just about every time any "cauliflower flavor" will vanish.
Nutrition info from:Â https://www.verywellfit.comÂ
0 servings
Ingredients
Directions
If you would rather use non frozen head of cauliflower simply cut the head into quarters and discard the core. Using a cheese grater, grate the head of cauliflower. This is more time consuming but a good bit less expensive.
Place a deep sided pan over med high heat.
Spray the pan with a fine layer of cooking spray and allow to heat for just a moment before adding the cauliflower. If Frozen it will begin to steam immediately. Allow it to do so uncovered until it looks as if the steam has reduced a good bit. Stir well. Allow to cook for 1-2 minutes. Some browning is ok but you don't want a lot. At this point we are starving the cauliflower of moisture so it may seem kind of dry. That is ok.
Add the Butter and seasoning and stir well. Cook for 1-2 more minutes on Medium heat. Taste as you go for doneness. The riced cauliflower should have a similar texture to soft rice. Serve and enjoy!
"But... it STILL tastes like cauliflower!!!"
Ok, Ok...
Go back to when we added the butter... remember when we were being cruel and starving the cauliflower of moisture? Here are a few ways to kick it up a notch...
-Add 1/4 cup of beef stock or chicken stock (homemade is ALWAYS best but the box stuff will do. If you need a recipe for homemade stock check the site. I have both and you will never do the box thing again!) and some sliced zucchini or peas and carrots.
-You can add 1/2 cup sliced almonds, 2 tsp minced garlic, 1 tsp red pepper flakes (omit if you are not a spice fan), 1/2 cup parsley, 1 TBSP fresh lemon juice and salt and pepper to taste for a Mediterranean flavor.
-1/2 tsp mustard seeds, 1/3 cup chopped onions, 2 tsp minced garlic, 3/4 tsp tumeric, 1/3 tsp red pepper flakes (omit if you are not a fan), 2 TBSP lemon juice or lime juice, 1 tbsp of water, salt and pepper to taste. Finish with some cilantro and chopped cashews.
- do the same as above but swap out the tumeric for curry powder and leave out the cilantro.
_ my personal favorite, add 2 TBSP soy sauce, 1/2 tsp of mirin (for those of you watching your sugars Mirin, found in the oriental food isle, is a sweet liquid that will not spike your blood sugars!) 1/2 tsp of perfect seasoning. Stir well. Just before serving, crack an egg on top and gently stir cooking the egg as you do so leaving hunks of egg through out.
Cauliflower will take on the flavors you add to it and just about every time any "cauliflower flavor" will vanish.
Notes
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