More than just a Culinary Fad

Cauliflower is the all the rage these days and for good reason.

This cruciferous chameleon is crazy good.

And good for you… low calorie, loaded with nutrients, fiber, and antioxidants.

It’s also a great sub for people on low-carb diets craving a carb-heavy alternative.

A legitimate swap for traditional rice, potatoes, pasta, grains, and legumes, this all-star veggie is very versatile.

Especially when creatively prepared.

Our focus in this article is Cauliflower Rice. And yes–it deserves its own spotlight!

 

Pin - Cauliflower Rice Recipes | Sister Spice Easy Everyday Gourmet

Cauliflower rice recipes are flavorful… with some key additions.

They’re also quick and easy for busy weeknights.

You can prepare a delicious cauliflower rice recipe from start to finish in less time than it takes to steam traditional rice.

And there are so many possibilities with cauliflower rice.

First, let’s talk about how to create your own rice kernels from scratch. Then we’ll move on to technique.

 

CAULIFLOWER RICE OPTIONS

Cauliflower rice has become so popular that you can now buy bagged, pre-cut rice in the produce section of most grocery stores.

This is a great time-saver, for sure. And we use it often.

That said, if we have just another 5-7 minutes to spare, we like to prepare our own rice for a couple of reasons.

We like to eat organic and non-GMO. Getting bagged organic cauliflower rice is not always possible.

Also, when you create your own rice from a head of cauliflower, you’ll yield 3 times as much rice as most bags contain.

And, a head of cauliflower is typically 30-50% less expensive.  Plus, you’ll enjoy a fresher product.

Either choice will work well for our cauliflower rice recipes.

 

How to make your own cauliflower rice

 

Food Processor Method:

  1. Remove the outer leaves from the cauliflower head.
  2. Wash the cauliflower head and thoroughly dry with paper towels.
  3. Slice the cauliflower head in half. Remove the tough core and discard.
  4. Break the cauliflower into florets and cut large florets in half.
  5. With the chopping “S” blade in position, process the cauliflower florets in two batches.
  6. Pulse until the desired size is achieved – about the size of a grain of rice.

 

Cauliflower Rice Recipes - step 1 | Sister Spice

 

Cauliflower Rice Recipes - step 2 | Sister Spice

Box Grater Method:

  1. Remove the outer leaves from the cauliflower head.
  2. Wash the cauliflower head and thoroughly dry with paper towels.
  3. Slice the cauliflower head in half. Remove the tough core and discard.
  4. Slice the halves in quarters. Grate on the coarse grate side with the largest holes.

 

Our Favorite Food Processor

Cuisinart DFP-14BCWNY 14-Cup Food Processor, Brushed Stainless Steel, Purchase at Amazon.com

 

Our Favorite Box Grater

Cuisinart CTG-00-BG Boxed Grater. Purchase at Amazon.com.

 

 

CAULIFLOWER RICE RECIPES: THE FORMULA + TECHNIQUE:

All of our cauliflower rice recipes are what we lovingly call “One Pan Wonders.”

A large, non-stick skillet is a perfect choice, to avoid overcrowding and steaming the ingredients.

For the same reason, we prefer an uncovered, quick cook sauté method.

Covering the skillet with a lid creates condensation, leading to steam…. and wet, mushy cauliflower rice.

Even without a lid, it’s critical that you don’t overcook your cauliflower rice.

We find a 5-minute sauté over medium-high heat is optimal for a texture with some chew, much like that of al-dente.

 

Cauliflower Rice Recipes - step 5 | Sister Spice

 

IT’S ALL ABOUT THE ADD-INS!

Cauliflower rice recipes are a quick cook go-to.

Especially if you have our arsenal of compound butters to reach for on a busy weeknight!

Our #1 choice in fats when preparing cauliflower rice is butter. It provides so much more flavor than oils.

Sure, you can pan sauté nibs of cauliflower in olive oil seasoned with salt and pepper. And, your dish will taste like steamed cauliflower nibs.

Sorry. A little bland and boring. It may be good for you, but it won’t satisfy.

Start with a compound butter as your base flavor profile.

 

 

These easy taste bombs will transform your cauliflower rice from basic cauliflower to a culinary creation you can be proud of!

Then add your favorite aromatics, veggies, proteins, nuts, cheese, or fresh herbs.

Begin with our basic cauliflower rice recipe and get creative.

 

Infographic_ Cauliflower Rice Recipes - The Basic Formula _ Sister Spice Easy Everyday Gourmet

OUR BASIC CAULIFLOWER RICE RECIPE

 

BASIC RECIPE

Ingredients:
1 large cauliflower head, approximately 6 cups riced (48 ounces)
½ cup per add-in (vegetables, protein, nuts)
sea salt and black pepper
cheese, optional
citrus zest, optional

Instructions:
  1. In a large skillet, melt 1 tablespoon compound butter over medium-high heat. When heated, add the vegetables and sauté for 1 minute.
  2. Add the additional compound butter. When melted, add the cauliflower rice and seasonings. Stir to combine, coating the cauliflower rice in butter. Cook for 5 minutes, stirring often.
  3. Serve immediately or at room temperature.

 

VARIATIONS

The possibilities are endless with our compound butters! Follow our basic recipe above and try these ideas for additional sides and main courses:

 

Cauliflower Rice Pilaf with Chive Butter

Ingredients:

6 cups cauliflower rice (48 ounces)
4 tablespoons Chive Compound Butter
½ cup celery, sliced thin
½ cup frozen peas (thawed to room temperature)
½ cup almond slivers
1 teaspoon sea salt, additional to taste
¼ teaspoon freshly ground black pepper, additional to taste
Lemon zest, optional to finish after removing from heat
Optional Protein add-ins: Shrimp or Chicken (¾ pound)

Serving suggestions: enjoy alongside fish, shrimp, or chicken.

 

Tomato Basil Cauliflower Rice with Italian Sausage and Mushrooms

Ingredients:

6 cups cauliflower rice (48 ounces)
¾ pound Italian sausage (removed from casing)
1 cup sliced fresh mushrooms
3 medium cloves of garlic, minced
½ cup diced tomatoes
1 teaspoon sea salt, additional to taste
¼ teaspoon freshly ground black pepper, additional to taste
Optional: freshly grated parmesan cheese to finish
Optional: garnish with freshly torn basil

 

Additional Instructions to Basic Recipe:

Brown the sausage in a large, nonstick skillet over medium-high heat for 7-8 minutes or until cooked through. Remove the sausage with a slotted spoon onto a plate lined with paper towels to drain. Add 1 tablespoon of the tomato basil butter and melt in the pan. Add the mushrooms and sauté for 4 minutes. With a spatula or spoon, move some mushrooms aside in the skillet to sauté the garlic. Sauté the garlic alongside the mushrooms for 1 additional minute. Add the remaining butter, tomatoes, and cauliflower rice to the pan. Stir to combine, coating the cauliflower rice in butter. Sauté for 5 minutes, then add cooked sausage back to the pan. Stir to incorporate, then serve immediately. Garnish with parmesan cheese and freshly torn basil if desired. Note: If garnishing the dish with parmesan cheese, reduce sea salt.

 

Shrimp Scampi Cauliflower Rice with Garlic Herb Butter

Ingredients:

6 cups cauliflower rice (48 ounces)
¾ pound medium shrimp (41/50 ct)
1 teaspoon sea salt, additional to taste
¼ teaspoon freshly ground black pepper, additional to taste
Optional: a squeeze of lemon juice and freshly grated lemon zest to finish

 

Additional Instructions to Basic Recipe:

In a large, non-stick skillet, add 2 tablespoons of the garlic herb compound butter and melt over medium-high heat. When heated, add the shrimp and sauté for 2-3 minutes or until just cooked through. Turn the shrimp once halfway through cooking. Remove the shrimp from the pan. Set aside. Add the remaining butter and cauliflower rice to the pan. Stir to combine, coating the cauliflower rice in butter. Sauté for 5 minutes, then add cooked shrimp back to the pan. Stir to incorporate, then serve immediately. Garnish with freshly grated lemon zest and a squeeze of lemon juice.

 

Jambalaya Cauliflower Rice with Creole Butter and Andouille Sausage

Ingredients:

6 cups cauliflower rice (48 ounces)
¾ pound andouille sausage, sliced into rounds about ¼” thick
4 tablespoons Creole Compound Butter
½ cup bell pepper, diced small
½ cup onion, diced small
½ cup celery, sliced thin
½ cup zucchini, diced
1 teaspoon sea salt, additional to taste
¼ teaspoon freshly ground black pepper, additional to taste

 

Additional Instructions to Basic Recipe:

In a large, non-stick skillet, add 1 tablespoon creole compound butter and heat to medium-high heat. When heated, sauté the sausage for 3-4 minutes until lightly browned, stirring occasionally. Remove the sausage with a slotted spoon onto a plate. Add 1 tablespoon of the creole compound butter and melt. Add onions, bell pepper, celery, and the zucchini. Sauté for 1 minute. Add the remaining butter and cauliflower rice to the pan. Stir to combine coating the cauliflower rice with butter. Sauté for 5 minutes, then add the cooked sausage back to the pan. Stir to incorporate, then serve immediately.

 

Chipotle Lime Cauliflower Rice

Full recipe below.

 

 

Print Recipe
Chipotle Lime Cauliflower Rice Yum
Cauliflower Rice Recipes - Feature Image | Sister Spice
Prep Time 5-15 minutes
Cook Time 6 minutes
Servings
1 cup servings
Ingredients
  • 1 large cauliflower head approximately 6 cups after processing, can substitute riced cauliflower, 48 ounces
  • 4 tablespoons Chipotle Lime Compound Butter
  • 1/2 cup bell pepper diced small
  • 1/2 cup onion diced small
  • 1/2 cup canned black beans drained and rinsed
  • 1/2 cup organic frozen corn thawed
  • 1 teaspoon sea salt additional to taste
Prep Time 5-15 minutes
Cook Time 6 minutes
Servings
1 cup servings
Ingredients
  • 1 large cauliflower head approximately 6 cups after processing, can substitute riced cauliflower, 48 ounces
  • 4 tablespoons Chipotle Lime Compound Butter
  • 1/2 cup bell pepper diced small
  • 1/2 cup onion diced small
  • 1/2 cup canned black beans drained and rinsed
  • 1/2 cup organic frozen corn thawed
  • 1 teaspoon sea salt additional to taste
Cauliflower Rice Recipes - Feature Image | Sister Spice
Instructions
  1. Remove the outer leaves from the cauliflower head. Wash and thoroughly dry with paper towels. Slice the cauliflower head in half. Remove the tough core and discard. With your hands, break the cauliflower into florets. Slice the large florets in half. Place half of the cauliflower in a food processor with the metal chopping "S" blade attachment.
  2. Process in pulses until you reach the consistency of a grain of rice. With a spatula, place the riced cauliflower in a large bowl. Repeat with the remaining cauliflower.
  3. In a large, non-stick skillet, heat 1 tablespoon of the Chipotle Lime Compound Butter to medium-high heat. When the butter melts and the pan is heated, add the bell pepper and the onion. Sauté for 1 minute.
  4. Add the remaining butter. When the butter is melted, add the cauliflower rice and sea salt. Stir to combine until the cauliflower rice is coated with butter. Cook uncovered, stirring often for 5 minutes.
  5. Off heat, add the black beans and corn. Stir to combine.
  6. Serve immediately.
Recipe Notes
Optional: Add 1 tablespoon tomato paste after sautéeing veggies and before adding cauliflower rice if you like more of a tomato profile. Chipotle Lime Cauliflower Rice is Low-Carb Convertible. Remove the black beans and corn. Swap these ingredients for zucchini and avocado. Serve as a bowl with your favorite protein or alongside your favorite protein. Delicious options are Carne Asada, Barbacoa, Carnitas, Chicken and Shrimp. Optional garnishes: sprinkle with Cotija cheese and lime zest.

If the compound butter is prepared in advance, the prep time is 5 minutes. If you need to prepare the compound butter, the prep time is 15 minutes.

Stores well in the refrigerator, in an airtight container for 3-4 days.

Gluten-free note: Read labels of canned black beans to ensure there is no added wheat starch or wheat flour.

Recipe courtesy of www.sisterspicekitchen.com 
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