Cauliflower Rice

So in the last few months I have totally become a huge fan of cauliflower rice.  Which I think is kind of funny in the fact that I have never been a huge fan of cauliflower.  I know some people might just love chowing down on raw cauliflower but I am not one of those people.  I am always looking for additional easy ways to incorporate more veggies in my diet so I gave this cauli rice thing a try and I am hooked!  

So I am not going to sit here and try to tell you that cauliflower rice tastes just like regular rice, just like I don’t think spaghetti squash tastes just like a big bowl of spaghetti, but I must admit that lately I almost prefer it over rice. I know gasp!!  Just note you wouldn’t want to use cauli rice in a casserole that requires rice to help thicken it up, but as just a great side with something like orange chicken, Asian beef, or with Coconut Aminos and chicken I am sold!

So to make this super easy side I actually just buy organic (as much as I can) frozen cauliflower rice.  Why??  Because I feel that when I buy fresh cauliflower, unless I am using it right away, it tends to go bad super fast.  Same thing when buying a bag of fresh cauliflower pearls.  Since I find myself wanting to make this up at least once , if not twice a week, I love just having the frozen cauliflower rice right in the freezer ready to go whenever I want!  I buy it at Costco as much as I can to get the organic 4 pack but seriously I think everywhere has it.  

Don’t panic though if you have that head of fresh cauliflower in your fridge right now and you were wondering what to make with it, you can totally still follow my same recipe.  Just cut off the stem and break the cauliflower into small florets.  Then add to your food processor, or if you have a high-powered blender, and using the pulse setting chop the cauliflower until it reaches a rice like consistency.  You may need to do this in a couple batches.

Okay so now that your cauliflower is ready, or if you are like me and using frozen most the time, you want to heat up your olive oil and coconut oil in a large skillet over medium heat.  Yes, I love using both these oils in this because I love the slight coconut flavor that coconut oil gives to the dish.  Of course you can totally just use one or the other as well.  If you want to make sure you are getting that coconut flavor make sure you are using a pure, unrefined coconut oil.  The one below  is my favorite and I buy this huge tub on Amazon because I tend to use it more than olive oil most the time! 

If using frozen just break up the cauliflower in the bag as best you can so that when you pour it out it won’t be in a big clump.  Then dump it into your skillet.  Stir it around breaking it up all the way and getting it all mixed up with the oils.  Once it is all mixed add in your garlic, 1-2 cloves minced or 1/2-1 teaspoon of jarred minced garlic, and then season to taste with salt and pepper.  Keep stirring often for about another 5-10 minutes or until it is all heated through.  When using the frozen I find that I cook it for about 10 minutes, but you will be on the end of 5 minutes with fresh.  

Serve right away as a side with your favorite chicken or beef!  

Disclaimer: This post contains affiliate links.

I would love if you would join my Friday link-up party!

Here is your printable recipe!

Cauliflower Rice

 

Save Print

This makes a great side dish with any chicken or beef!

Author: A Fireman's Wife

Ingredients

• 1 (12 oz bag) frozen cauliflower rice or 1 head fresh cauliflower
• 1 - 1½ tablespoons olive oil
• 1 - 1½ tablespoons coconut oil
• 1-2 gloves minced garlic or ½ - 1 teaspoon jarred minced garlic
• salt and pepper to taste

Instructions

1. If using fresh cauliflower cut off the stem and break the cauliflower into small florets. Then add to your food processor, or if you have a high-powered blender, and using the pulse setting chop the cauliflower until it reaches a rice like consistency. You may need to do this in a couple batches. (Skip this step if using frozen cauliflower.)
2. Heat your olive oil and coconut oil in a large skillet over medium heat.
3. If using frozen cauliflower just break up the cauliflower in the bag as best you can so that when you pour it out it won’t be in a big clump. Then dump it into your skillet.
4. Stir it around breaking it up all the way and getting it all coated with the oils. Once it is all mixed add in your garlic and salt and pepper to taste.
5. Keep stirring often for about another 5-10 minutes or until it is all heated through. When using frozen I find that I cook it for about 10 minutes, but you will be on the end of 5 minutes with fresh.
6. Serve as a side with chicken or beef!

Notes

I often double this and use two (12 oz bags) when cooking this for my family of 6.

3.5.3251