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The Origin of Cauliflower Rice

Cauliflower rice is believed to have been invented in 1998 in California by a chef named Ben Ford. As far as we know, it's the same thing, just with a different name. The term "cauliflower rice" didn't become an Internet sensation until around 2012. But since then, this nutritious rice alternative has been growing in popularity!

How to Make Cauliflower Rice

There are two techniques for making cauliflower rice. You can use a box grater with medium-sized holes traditionally used for cheese, or you can use a food processor with a grater blade to quickly chop it into small pieces. With both techniques, your goal is to create rice-sized pieces.

Another step I like is to press the excess water out of the rice by transferring it to a large paper towel or absorbent dish towel and squeezing/pressing to remove any remaining moisture. This ensures that no excess moisture remains, which can make your dishes soggy.

Once you have cauliflower rice, it's easy to cook! Just sauté in a large pan over medium heat with 1 tablespoon oil. Cover and let the cauliflower steam and become more tender. Cook for 5-8 minutes total, stirring occasionally, and season as desired (such as with soy sauce or salt and pepper).

How to Make Cauliflower Rice

How long does broccoli rice last?

Lettuce and Cauliflower Rice

We found that if you turn cauliflower into cauliflower rice and then leave it in the refrigerator for a few days, it will develop a strong and unpleasant sulfur smell. So best to use immediately or freeze.

Cooked Cauliflower Rice

Cooking cauliflower rice prevents it from developing off-flavors quickly. Cooked cauliflower rice will keep in an airtight container in the refrigerator for about 4 days.

Can you freeze cauliflower?

Yes! We recommend freezing cauliflower after pressing out the moisture and before cooking. Freeze in an airtight container for up to 1 month.

Can you freeze cauliflower?

Start making

raw material

1 large bag of broccoli florets

step

Wash and dry the cauliflower thoroughly and remove all vegetables.
If using a box grater, chop the cauliflower into large chunks and, using the medium-sized holes, grate it into "rice". If using a food processor, cut into small pieces and use a grater to grate the cauliflower into "rice."
Optional: Transfer to a clean towel or paper towel and press to remove any excess moisture, which will make your dish soggy.
Once you have cauliflower rice, cooking it (or eating it raw) is easy! Just sauté in a large pan over medium heat with 1 tablespoon oil. Cover and let the cauliflower steam and become more tender. Cook for a total of 5-8 minutes, then season as desired (e.g. with soy sauce or salt and pepper).
Use cauliflower rice in recipes that call for rice, such as stir-fry or fried rice! Store leftovers in the refrigerator for up to 5 days. Store uncooked cauliflower rice in the refrigerator for up to 1 month