Have you recently jumped on the cauliflower rice train? Me too. While I’m not actively following a low-carb or grain-free diet, I like having an easy way to add some more vegetables onto my plate. I also like the crumbly, almost couscous-like texture. However, I’ve found there’s a right and a wrong way to cook this “rice.” If you’re not careful, you can easily be left with a bowl of soft, tasteless mush. Here’s how to make perfect cauliflower rice every single time.
1. Don’t defrost frozen cauliflower rice.
Frozen cauliflower rice is cheap and convenient. But if you’re thawing it, you’re doing it wrong. When defrosted, the rice will release too much water and you’ll end up with a sad, soggy situation.
2. Don’t simmer cauliflower rice like regular rice.
Simmering cauliflower rice in water like regular rice will leave it water-logged and overcooked. All cauliflower rice needs — whether it’s fresh or frozen —is to be sautéed in a skillet with a little bit of olive oil (or butter, ghee, or coconut oil, if you prefer).
3. Don’t meal prep it.
While it might seem like a good idea to make a big batch of cauliflower rice to then dig into all week long, it just doesn’t keep as well as say a big batch of quinoa or brown rice. It will, unfortunately, start to soften and spoil after a few days so your best bet is to just make as much as you need for the next day or two.
4. Do use high heat.
Most recipes call for cooking cauliflower rice over medium heat, but I find it does better with a little more heat. I crank up the stove to medium-high, add some olive oil, and toss the rice in when it’s nice and hot. I find it helps any water evaporate faster and achieves fluffier, more flavorful results.
5. Do cook it quickly.
The little bits of cauliflower will cook quite fast so if you sauté them too long, they’ll lose their toothsome chew and become too soft. At medium-high heat, cauliflower rice will only take a couple of minutes to become perfectly tender.
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