How to make cauliflower rice – make ahead and freeze – Gluten free

How to make cauliflower rice – step by step with photos

Cauliflower rice is a low carb, gluten-free accompaniment that can replace rice in your favourite meals. It is super easy to make and really healthy. It is actually a really convincing substitute for traditional rice, as the texture is similar and it mops up sauce really well.

I promise you, this is nothing like mushy, overcooked cauliflower florets. You steam or saute the “rice” for only a few minutes, so it stays quite firm and doesn’t give off that awful cauliflower smell! I was never a big fan of cauliflower, but I really love cauliflower rice.

For me, the best way to make it is to use a whole head of cauliflower, make a big batch and then freeze it. It saves a lot of prep time later on, and means you always have a bag in the freezer. Cauliflower rice cooks from frozen in less than ten minutes, so it is a really convenient side dish. I used one average sized cauliflower head and made four bags to freeze, each with two portions in. So eight portions from just one cauliflower – how economical?!

You do need a big enough food processor though. I have tried making it in a smaller one and it took ages!

Once you’ve made your cauliflower rice, try it with these recipes:
Crunchy coconut prawns
Tangy tomato beef
Spanish beouf bourguinon
Smoky chilli con carne
Saucy beef, pea and pepper stir fry

Ingredients (makes roughly 8 portions)
One head of cauliflower

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Take one head of cauliflower. Wash and trim off any leaves. Cut into florets.

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Put the florets into a food processor and pulse until you have rice-like grains. You will probably have to do this in batches, and it can get slightly messy at this point.
Alternatively, you can use a grater and grate the cauliflower florets, but really, who has the patience for that?!
Don’t forget to process the stem as well. It will make exactly the same kind of “rice” as the florets and so there is no wastage.
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If you are going to freeze, spoon the cauliflower rice into ziplock bags and seal. (A portion is roughly the same volume as cooked rice. I allowed two heaped serving spoons per person.) Label and freeze.
To cook, there are two methods:
1. Place the cauliflower rice in an ovenproof bowl and cover with clingfilm. Pierce the clingfilm then microwave on full power for 3 minutes (or 4 if cooking from frozen). Stir well, check it is cooked and serve.
2. Heat some oil in a saucepan and stir fry the cauliflower rice for about five minutes (6-7 if cooking from frozen, with the lid on for the first 2 minutes).

You can also add seasoning to the rice at the start of the cooking process. A teaspoon of ground tumeric works really nicely with a curry.

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