I’m very keen to try Kristen’s recipe this week! I seem to have got over my sugar cravings but I still can’t get enough of carbs, so I will definitely be making her Steamed Cauliflower Rice to replace normal rice and pasta.
I’ll let you know what I think of it.
Steamed Cauliflower ‘Rice’
Hello everyone, hope you are all having a good week! I have an EXTREMELY simple recipe for you this week – so simple it’s probably cheating to even call it a recipe, it’s more of a very simple process. The recipe is for Steamed Cauliflower ‘Rice’. I know it sounds a bit bizarre, but it is actually so, so good.
Some of you may have seen this recent trend as well to use cauliflower as a substitute for lots of starchy foods. Now I love a good starchy food and am very partial to my toast and baked potatoes. That said, I thought substituting a less starchy option wouldn’t be a bad idea at times. Also, I was just plain curious as to how well this would work.
I decided to try this for the first time done just in a very simple manner with a curry. I’m not a huge fan of white rice in general and usually just use it as something to put my curry on so this seemed as good a place as any to experiment with cauliflower rice. The whole family was actually really surprised at how good it was, especially my husband who had been fairly skeptical about the whole idea! The cauliflower rice fulfills its role as a base for the curry and I would say even improved it as it added an extra nice texture and flavour while avoiding the stodginess rice can take on. All in all this is definitely something we’ll be doing more of!
Depending on the size of the cauliflower, roughly 4 – 6 servings
Time to prepare:
10 – 15 minutes
- 1 medium size head of cauliflower
- 1 tsp cumin seeds
- ¼ fresh chilli, cut into thin slices
Wash the head of cauliflower and cut off any brown or mouldy bits. Remove the stem and chop into small florets. Place these in a food processor or blender and blitz until the cauliflower is evenly chopped into small rice-sized pieces. Careful not to over-do it or you will end up with cauliflower mush rather than rice. If using a blender (as I did) you will need to do this in small batches. If any pieces remain whole remove these and process with the next batch – rather than just turning the whole batch into mush. I speak from experience here…
Chop the cauliflower into small florets
If you do not have a blender or food processor you can do this by hand with a grater. If doing this method you can skip chopping the cauliflower into florets. Just remove the stem, chop in half, and grate into small pieces.
Grate or food process the cauliflower until it has a small crumbly texture
Fill a large pan with hot water to cover the bottom of the pan about 2 centimetres. Mix the cauliflower rice with the cumin seeds and place rice in the pan on top of the water, cover the pan with a tight fitting lid, and put the burner on low to medium heat. Steam the rice for about 5 – 10 minutes, depending on the size of your pan and how much cauliflower you have. Ideally you would not remove the lid at all however I found doing this the first time that it helped to check it a couple of time to make sure it wasn’t burning and to judge how thoroughly it was cooked. Just a note of warning – your house will probably get a bit of cauliflower aroma through it when using this method so perhaps open a window if steamed cauliflower is not your favourite scent.
Once you are satisfied the cauliflower is adequately steamed remove it from the pan and ‘fluff’ it the same way you would normal rice. Garnish with some chilli slices and it is ready!
This is really just the tip of the iceberg of how to do cauliflower rice. I’ve seen many different methods of cooking it so I’ve listed some other options to try below:
- Once the cauliflower has been chopped or grated into rice spread it thinly on a baking tray, drizzle with olive oil, and roast for 10 minutes instead of steaming;
- Try making ‘fried rice’ – this is the option I’m keen to try next! Mix the rice with veggies and lightly fry instead of steaming;
- Remove the cumin seeds and chilli for a completely plain option of rice.