Best Cauliflower Rice Multiple Seasoning Options Recipes

GARLIC HERB CAULIFLOWER RICE

Steps:

• To turn a head of cauliflower into rice, there are two options. Use a food processor or use a box grater.
• If using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice (see photo above).
• If using a box grater, cut the head of cauliflower into quarters and remove the core. Use the medium-sized holes to grate each quarter into small bits resembling rice.
• Optional step, for the best cauliflower rice, before cooking, transfer the riced cauliflower to a clean dish towel and press to remove excess moisture.
• Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. Keep a close eye on the nuts since they do toast quickly. Transfer the toasted almonds to a bowl and save for later.
• Return the skillet to the heat and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring it around the pan, until fragrant, about 30 seconds.
• Add the cauliflower rice, salt, and a few grinds of black pepper. Cook, stirring every once and a while, until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
• Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds. Taste then adjust with additional salt, pepper or lemon juice.

GARLIC ASIAGO CAULIFLOWER RICE

Steps:

• Using a food processor fitted with the steel blade, or a box grater, finely shred cauliflower (there should be about 6 cups). In a large cast-iron or other heavy skillet, heat butter, oil and seasoning blend over medium-high heat. When butter is melted, stir in cauliflower, working in batches if necessary. Cook, uncovered, until tender, 10-15 minutes, stirring occasionally (there should be about 4 cups cauliflower "rice"). Add cheese; stir until well combined.

CAULIFLOWER RICE (MULTIPLE SEASONING OPTIONS)

Steps:

• Add chopped cauliflower into a food processor and pulse into tiny, fine cauliflower pieces. This should look like "rice".
• In a saute pan, coat with oil and lightly cook the cauliflower with onion (optional) for about 5-7 minutes until softened to your desired texture (about 5-7 minutes).
• Stir in remaining ingredients while in the pan.
• Store in refrigerator in an airtight container.
• VARIATIONS OF CAULIFLOWER RICE.
• Spanish Cauliflower Rice // add 1 Tbs. red pepper flakes + 1/4 cup your favorite salsa + diced tomatoes + jalapenos + fresh cilantro.
• Curry Cauliflower Rice // add 1 Tbs. curry powder seasoning + fresh grated ginger + red chilies + fresh lime juice.
• Fried Cauliflower Rice // add scrambled egg + 1 Tbs. sesame seeds + fresh grated ginger + 1 Tbs. soy sauce.
• Italian Cauliflower Rice // add 1 Tbs. dried oregano + fresh basil + diced sundried tomatoes + diced red onion.
• Greek Cauliflower Rice // add 1 Tbs. oregano + 1 Tbs. capers + 1/4 cup diced kalamata olives + 1 Tbs. Dijon mustard + 1 Tbs. apple cider vinegar.
• Sweet Cauliflower Rice // a dash of cinnamon + stevia to taste + vanilla extract/powder (leave out onions in cooking process).
• Lemon Cauliflower Rice // juice of 1 lemon + 1 teaspoons sea salt.
• Sushi Cauliflower Rice // 1 Tbs. rice vinegar + 1 teaspoons stevia/organic sugar + nori/kelp flakes.
• Herbed Cauliflower Rice // a mix of fresh herbs diced finely such as dill, chives, or basil, oregano, rosemary, etc.
• Cheezy Cauliflower Rice // 1-2 Tbs. nutritional yeast + almond milk to create a "sauce" + dash of cayenne.
• Cilantro Lime Cauliflower Rice // 3 tbsp chopped cilantro + 2 tbsp lime juice.