You have probably heard of cauliflower "rice". It has gained popularity over the past few years because of its texture that is similar to rice but without the same carbohydrates that rice has. Many use it as an alternative and now cauliflower is everywhere. I've seen cauliflower pizza crust, cauliflower bread, and I think even cauliflower taco shells.
One of my favorite results of the cauliflower craze is frozen riced cauliflower. I first saw it at Trader Joes. They sell the cauliflower already processed into the "rice". It's in the frozen section with the vegetables. I now see it at other grocery stores too. I love this option because making my own cauliflower rice is messy. Cauliflower seems to get all over the kitchen when I do it. But, the problem with the frozen bags, is that it doesn't seem to have enough. If I'm making a dish for us and we want to have leftovers for the next day, we need 2 bags.
As much as I appreciate the lower carb option and the health benefits from the cauliflower, it's not a complete replacement for rice. It's great if you're trying to keep with a diet that restricts grains and/or carbs but it's not something I want to eat all the time.
One day, we were grilling some meat, probably jerk chicken, and I wanted a side to go with it. We had some cauliflower rice in the freezer and I was planning on making some rice as well. I decided to make a type of pilaf with the rice. Basically, the pilaf is rice (we usually use short grain brown rice), a bag of frozen cauliflower rice, some frozen peas, and chopped green onions. It helps the rice go further, adds some nutrients and diversity to your rice, and I see it as my vegetable and grain side all in one. Also, it's really good!
Here's a basic recipe. Feel free to adjust it to your tastes and what works best for you.
1 c. dry rice
1 pkg. frozen cauliflower rice (about ? ounces)
1 c. frozen peas (or fresh or canned if you'd like, I'd recommend that they're pre-cooked or blanched)
2-4 green onions, sliced, white and green parts
Prepare your rice as normal, whatever the packages indicates.
While the rice is cooking, spread the frozen cauliflower out on a skillet and cook on medium or medium-low heat. This is a slow process but you want it to thaw and start to cook off some of the water. Cauliflower has a lot of water and I find it helps to try and cook it off for a better texture. Sprinkle with salt to taste. Stir the cauliflower occasionally so it doesn't stick to the pan. I find with my good nonstick pan, I don't need oil, there is enough water for it to not stick.
Once the rice is done and the cauliflower has steamed off some of its water, stir the rice into the cauliflower in the skillet. Add the frozen peas and combine until the peas are warmed through, about 5 minutes.
Mix in green onions, salt and pepper to taste, and serve.
You could also add other spices to this dish, depending on what you are having with it. Sometimes I've added soy sauce or coconut aminos for an Asian flavor.
One of my favorite results of the cauliflower craze is frozen riced cauliflower. I first saw it at Trader Joes. They sell the cauliflower already processed into the "rice". It's in the frozen section with the vegetables. I now see it at other grocery stores too. I love this option because making my own cauliflower rice is messy. Cauliflower seems to get all over the kitchen when I do it. But, the problem with the frozen bags, is that it doesn't seem to have enough. If I'm making a dish for us and we want to have leftovers for the next day, we need 2 bags.
As much as I appreciate the lower carb option and the health benefits from the cauliflower, it's not a complete replacement for rice. It's great if you're trying to keep with a diet that restricts grains and/or carbs but it's not something I want to eat all the time.
One day, we were grilling some meat, probably jerk chicken, and I wanted a side to go with it. We had some cauliflower rice in the freezer and I was planning on making some rice as well. I decided to make a type of pilaf with the rice. Basically, the pilaf is rice (we usually use short grain brown rice), a bag of frozen cauliflower rice, some frozen peas, and chopped green onions. It helps the rice go further, adds some nutrients and diversity to your rice, and I see it as my vegetable and grain side all in one. Also, it's really good!
Here's a basic recipe. Feel free to adjust it to your tastes and what works best for you.
1 c. dry rice
1 pkg. frozen cauliflower rice (about ? ounces)
1 c. frozen peas (or fresh or canned if you'd like, I'd recommend that they're pre-cooked or blanched)
2-4 green onions, sliced, white and green parts
Prepare your rice as normal, whatever the packages indicates.
While the rice is cooking, spread the frozen cauliflower out on a skillet and cook on medium or medium-low heat. This is a slow process but you want it to thaw and start to cook off some of the water. Cauliflower has a lot of water and I find it helps to try and cook it off for a better texture. Sprinkle with salt to taste. Stir the cauliflower occasionally so it doesn't stick to the pan. I find with my good nonstick pan, I don't need oil, there is enough water for it to not stick.
Once the rice is done and the cauliflower has steamed off some of its water, stir the rice into the cauliflower in the skillet. Add the frozen peas and combine until the peas are warmed through, about 5 minutes.
Mix in green onions, salt and pepper to taste, and serve.
You could also add other spices to this dish, depending on what you are having with it. Sometimes I've added soy sauce or coconut aminos for an Asian flavor.
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