Easy Garlic Butter Cauliflower Rice Recipe with Spinach (2024)

FAQs

How do you keep cauliflower rice from getting soggy? ›

One additional step I like is to press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel or absorbent dish towel and squeeze/press to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.

The best way to deal with the liquid is to put the riced cauliflower in a covered microwave-safe dish, heat it thoroughly to get all the liquid out of it you can, then drain it. If you have to cook it on the stovetop, add as little water as possible and stir frequently to keep it from sticking to the pan.

For one, it doesn't absorb liquid like rice does, so riced cauliflower alongside stews and curries will be more watery.

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.

However, rice can be high in calories and carbohydrates, meaning it will fill you up without providing you with many additional nutrients. 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.

There are two really simple techniques that bring out the best in cauliflower: grilling and pickling. Dumping cauliflower florets in a mixture of salt and lemon juice for 45 minutes to an hour turns them into spiky little flavor bombs, delivering high-pitched squeaks in salads, sandwiches or the stew recipe here.

The key to a thicker consistency is to drain the steamed cauliflower really well before pureeing or blending it up. Put the puree back into the warm pan and add grated cheese. Stir until the cheese is melted and you should have a nice, thick texture. You can also add a keto thickener like glucomannan or xanthan gum.

Cauliflower, like all cruciferous vegetables (cabbages, mustard, broccoli, etc.) contains sulfur compounds which will begin to smell when the vegetable is overcooked. Blanching, roasting or steaming just until the cauliflower is fork tender will keep it from smelling up your kitchen.

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.

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 ).

Is cauliflower rice good for weight loss? ›

If you are a big fan of rice bowls, swap the rice base with healthy cauliflower rice. Using cauliflower rice, which is rich in fibre, will benefit weight loss. Moreover, the cauliflower will give you additional nutrients, making your meal healthier without sacrificing the flavour and taste.

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.

Research links low calorie, water-dense foods like cauliflower to weight loss, as they may reduce hunger and boost feelings of fullness. Both of these factors may reduce your calorie intake ( 4 ). In addition, cauliflower rice is low in carbs.

How to Store Cauliflower in the Fridge. Store fresh cauliflower heads in a loosely closed or perforated plastic bag in the refrigerator. Cauliflower needs air circulation, so don't seal or knot the bag closed (If you bought a plastic-wrapped head of cauliflower from the grocery store, just loosen up the knot).

When the now starch-coated rice hits the boiling water, the starch blooms and gets sticky. As the water is absorbed, and the rice grains get closer and closer together, they will begin to stick to one anther and form large clumps. The very simple solution is to rinse.

-Heat a large lightly greased sauté pan (olive or avocado oil) on med-high heat. -Dump the cauli rice into the hot pan and spread out to a nice even layer. Wait a minute before tossing so the bottom browns up a little (but not burn). -Toss around with a spoon or spatula, then let it sit again for 30 sec to a minute.