How To Make and Freeze Cauliflower Rice
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.
Servings 8 people
- 2 medium head of cauliflower approx. 2 pounds
- 1 tbsp extra-virgin olive oil
- Pinch of salt to taste
- Pinch of black pepper to taste
Storing Uncooked Rice:
- 4 quart-sized freezer bags
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.
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.
Calories: 68kcal | Carbohydrates: 11.3g | Protein: 4.2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 283.1mg | Potassium: 640.1mg | Fiber: 5.3g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 134.1mg | Calcium: 46mg | Iron: 1mg