Mexican Cauliflower Rice Recipe - Peas and Crayons (2024)

FAQs

What is the difference between cauliflower rice and riced cauliflower? ›

As far as we can tell, it's the same thing, just a different name. The term “cauliflower rice” didn't become an internet sensation until around 2012. But ever since then, this nutrient-rich rice substitute has been booming in popularity!

Beware of excess water

If you're using bagged and frozen cauliflower rice, allow the bag to thaw, and then similarly strain the vegetable. If you really want to double-down, you can also spread the riced cauliflower on a kitchen towel and allow it to fully drain, Patel says.

It can also serve as a low calorie substitute for high calorie foods, such as rice and flour. As a good source of fiber, cauliflower slows digestion and promotes feelings of fullness. This may help reduce the number of calories you eat throughout the day, an important factor in weight control ( 2 , 9 ).

Epinion: Raw cauliflower rice is crunchy, and works to add texture to a salad, but it doesn't mimic cooked rice.

The fact that it's a vegetable makes cauliflower automatically good for you. Additionally, cauliflower is packed with nutrients that give it unique benefits, such as fiber, vitamin C, vitamin K and choline. These properties give you a good reason to eat it frequently or even daily.

Cauliflower has always been considered a healthy vegetable with a significant amount of nutrients. It also contains plant compounds that help reduce the risk of some diseases, including heart disease and cancer. Recently, it has been used as a substitute for white rice as a way to cut back on carbs.

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.

Spread it thinly over a baking tray, and roasted it at 400 degrees Fahrenheit for 10-15 minutes until it was slightly golden in color," they write. The final result: cauliflower rice with a soft, but not soggy, texture.

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.

Is it cheaper to make cauliflower rice or buy it? ›

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.

While they are both very nutritious vegetables, broccoli has a higher vitamin content, specifically in vitamin K and C, than cauliflower and is specifically known to be great for eye health. Broccoli florets also provide more minerals and fiber as well as contains vitamin A that isn't in cauliflower.

Overcooking It

"When it is riced it's really easy for it to turn mushy from overcooking and then it won't hold up as well in your dishes where you're trying to use it to substitute rice," says Maggie Michalczyk, MS, RD.

The reason for this is that cauliflower, as well as other cruciferous veggies, such as kale and broccoli, contains raffinose and other oligosaccharides. These are specific types of sugars that remain undigested until bacteria in the gut ferment them, producing gas, and, in turn, causing bloating and gas.

You can minimize it by cooking it quickly, and not overcooking it. Cauliflower rice is chopped into very small pieces, and requires only minimal cooking. If I were trying to reduce the odor, I would saute it instead of boiling, to caramelize it and bring out some sweeter flavors.

Expecting a bland, neutral taste just like rice.

While cauliflower is a mild-tasting, versatile vegetable, it doesn't have the same neutral flavor you get with rice. Instead riced cauliflower is mild, with nutty, slightly bitter undertones.

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.

Cauliflower rice may look just like white rice (and sometimes like couscous), but it tastes 100 percent like cauliflower. That's because it is 100 percent cauliflower. It's just finely chopped, usually in a food processor, to the size of rice kernels.

However, it's not quite as neutral as regular rice because it has a gentle vegetal flavor similar to cabbage, a bit like how you might expect a bite of the raw vegetable to taste. You can't change the flavor, but you can use stocks, spices, and herbs to achieve a different taste.