Cauliflower rice is the ideal quick and light side dish, and no one misses the carbs! You can serve this vegetarian rice with any protein you choose—chicken, shrimp, whatever—and call it dinner. You can cook it in a skillet or wok, or roast it on a sheet pan in the oven. The oven version is excellent and nutty; the skillet version is speedier and has a texture similar to rice. They’re both delicious. Variations on Cooked Cauliflower Rice Finish with fresh lemon juice and herbs. At the end, add the lime juice and garlic. In place of salt and pepper, substitute your favorite spices. To give it an Asian flavor, add soy sauce. It’s really simple to make riced cauliflower taste wonderful. It has a neutral flavor, so you can season it with other ingredients to vary how it tastes. As previously stated, the simplest method is to sauté it with a little onion and garlic. You can also use it in any dish that calls for cauliflower rice. Here are some of my favorite recipes that use cauliflower instead of rice. Cooked cauliflower rice or raw riced cauliflower rice can be stored in the refrigerator for up to 4 days and used in other recipes. Or freeze it in a freezer bag for up to three months in an airtight container. Reheat in the microwave, oven, or on the stove.
One huge cauliflower, divided into pieces
One tablespoon of olive oil
1/4 tablespoon of finely chopped garlic
3–4 bulbs of coarsely chopped spring onions
7-8 french beans, cut coarsely
One medium carrot, cut finely
¼ little red bell pepper, cut finely
¼ cup coarsely sliced yellow bell pepper
Half a tablespoon of soy sauce
crushed peppercorns for black tea
Add salt to taste.
tbsp of vegetable stock
Three teaspoons of vinegar
2–3 chopped spring onion greens
Spring onion greens, sliced, as a garnish
1. Place cauliflower florets in a food processor and coarsely process. Place aside. 2. In a nonstick pan, heat the olive oil and sauté the finely chopped garlic. Sauté the spring onion bulbs until transparent.
3. Stir in the French beans and carrot. Cook for around 1-2 minutes.
4. Add the chopped red and yellow capsicums and sauté thoroughly. Cook for around 2-3 minutes. 5. Toss in the cauliflower, soy sauce, crushed black peppercorns, and salt. 6. Stir in the vegetable stock. Cook for 2-3 minutes, covered. 7. Stir in the vinegar. Toss in the chopped spring onion greens and remove from the heat. 8. Transfer to a serving basin and top with spring onion greens. Serve immediately.