Cauliflower Fried Rice - Super easy recipe (2024)

FAQs

How do you get the cauliflower taste out of cauliflower rice? ›

Season with salt, pepper, and a squeeze of lime juice to help remove any bitterness from the raw cauliflower.

Easy DIY Raw Cauliflower Rice Recipe (That's Not Mushy!)

In a food processor, add the cauliflower florets and pulse for 30-60 seconds. Add 2-3 cups at a time and remove as it is riced. This will prevent the cauliflower from being over-processed. With a towel, pat dry or squeeze the liquid out from the cauliflower.

Why is my cauliflower fried rice soggy? You don't want to cook the cauliflower too long, or it might end up too soft. All it takes is about three minutes to make it tender, but don't cook it much longer than that.

Cheaper: Making riced cauliflower from scratch will save you money in the grocery store. A head of cauliflower is cheaper than buying fresh or frozen riced cauliflower. Tastes Great: Because it's made fresh, it also tastes better. You can use it in any recipe that calls for rice.

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

Stirring in fresh lime or lemon juice can add a new dimension to your cauliflower rice. Try adding lime juice and cilantro to make cilantro-lime rice, which works great as a base or a side. Drizzle on sauce. A spoonful of sauce such as chimichurri can mask any cauliflower-iness in the rice.

One additional step I like is to press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel or absorbent dish towel and squeeze/press to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.

The secret to giving cauliflower the perfect texture when battering and frying, is to not parboil it. When you fry cauliflower with batter, it also cooks the cauliflower. So if you parboil beforehand, you will end up with mushy cauliflower.

While product is hot, you can taste something a bit sour which is the malic acid, a NATURAL product (look it up, it's also used in cosmetics). **Product tastes best after stirred & cooled a little!** Before opening, use hands to squish around contents before opening to mix up the cauliflower.

Fried rice syndrome is caused by a bacterium called Bacillus cereus, which is present in these types of starchy foods prior to cooking. Bacillus cereus is a heat-resistant bacteria, so even recooking foods that have not been appropriately refrigerated can result in food poisoning.

What is the best rice for fried rice? ›

The fine, long grains of jasmine rice with its delicate flavour are perfect for fried rice. Precook the rice at least 30 minutes, but preferably one day, before making fried rice and keep it uncovered in the fridge.

Draining and Drying: If your rice turns out too wet or mushy, start by draining any excess water. You can use a strainer or colander for this purpose. Then, spread the rice on a baking sheet and put it in an oven preheated to 350°F for a few minutes. This helps dry out the rice and improve its texture​​​​.

While everyone's tolerance is different, too much cauliflower can create G.I. distress, like excess gas and bloating. “Make sure to drink enough water to move it through your system,” suggests Lincoln. Cooking it can also dial back digestion woes.

While using a food processor is one of the fastest and easiest ways to chop cauliflower into rice, there are a handful of other methods that can also be used. Chopping by hand, using a box grater, or substituting a food processor for a blender are all techniques that can also make cauliflower rice.

However, rice can be high in calories and carbohydrates, meaning it will fill you up without providing you with many additional nutrients. Substituting cauliflower rice for white rice is a great way to get more antioxidants while reducing calories and carbohydrates in order to save room for other nutrient dense foods.

To mellow the flavor, soak the entire head (leaves removed) in cold, salted water for 30 minutes before steaming. Some of the bitter components will leach out. Soaking cauliflower will also give your cauliflower a snow-white appearance.

Top with a little bit of olive oil, cracked black pepper and even nuts, like hazelnuts or cashews. Cauliflower just got that much better when you blend it with such wonderful spices and herbs. If you're gluten intolerant, then this is right up your alley.

You can actually remove quite a lot of it by leeching it out in to the water, or by using salt. Remember that this means you're also losing some of the nutritional value, though that doesn't matter too much. You can also try ot mask the bitter taste with the sauce/dressing.

Cauliflower in general has a mild taste, so expect the riced version to be about the same.