How To Make and Freeze Cauliflower Rice - this is the perfect healthy, low-carb alternative to rice, quinoa, and pasta. Being that it contains one ingredient, it is easier to make than you think! All you need is a knife with a cutting board and a food processor.
Course Do-It-Yourself, How-To, Side Dish
Cuisine American
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 8people
Calories 68kcal
Ingredients
2medium head of cauliflowerapprox. 2 pounds
1tbspextra-virgin olive oil
Pinch of saltto taste
Pinch of black pepperto taste
Storing Uncooked Rice:
4quart-sizedfreezer bags
Instructions
Remove the stalk and leaves of the cauliflower. Cut into small florets.
Add the florets to your food processor and pulse until the cauliflower reaches a rice-like consistency.
Place a nonstick pan over medium heat with olive oil. once heated, add the cauliflower and allow to cook 5-6 minutes, stirring occasionally. Season with salt and pepper.
Serve hot.
Notes
If wanting to freeze cauliflower: Skip the steps of cooking listed above. Once you have processed the cauliflower florets into rice, scoop 2 cups of rice into each quart-sized freezer bag. Remove as much air as possible. Don't forget to pre-label your bags prior to filling with the name 'Cauliflower Rice' as well as the date. Uncooked cauliflower rice is good in the freezer for up to 4-6 months!
When you're ready to cook the cauliflower rice, simply remove from the freezer the night before using and allow to thaw in the fridge.If wanting to make cauliflower rice and eat immediately: Follow the steps above from cutting the cauliflower to cooking, skipping the bagging process (obviously). Serve hot. Leftovers will stay good in the fridge for 4-5 days.