Grocery
Riced Cauliflower
What it is
This is finely chopped cauliflower that has been processed to resemble rice grains. It is a versatile vegetable product that offers a lower-carbohydrate alternative to traditional rice. The cauliflower is typically washed, trimmed, and then pulsed in a food processor or cut with specialized equipment to achieve a uniform, granular texture. It is often sold fresh or frozen, ready for immediate use in a variety of dishes. Its neutral flavor makes it a good base for many culinary applications.
How people cook with it
Riced cauliflower is a convenient ingredient that can be used in place of rice or as a vegetable side dish.
- As a base for stir-fries
- In cauliflower pilafs
- Mixed into baked goods
- As a low-carb pizza crust
You can cook riced cauliflower in several ways. For a quick stovetop preparation, sauté it in a pan with a little oil or butter for about 5-7 minutes until tender-crisp. It can also be steamed, either in a steamer basket over boiling water or in the microwave with a splash of water. Some people prefer to bake it, spreading it on a baking sheet and roasting until lightly browned. It absorbs flavors well, so consider adding herbs, spices, or broth during cooking.
How it differs from similar foods
Unlike traditional rice, riced cauliflower is a vegetable and naturally lower in carbohydrates. Its texture is slightly softer and it has a mild, earthy flavor that is distinct from the neutral taste of cooked rice. It also cooks much faster than most types of rice.
Who it is for
Home cooks looking for a lighter alternative to grains will find this useful.
How to keep the rest
Store fresh riced cauliflower in its original packaging in the refrigerator and use it within a few days. If you purchase frozen riced cauliflower, keep it in the freezer until ready to use. Once cooked, store any leftovers in an airtight container in the refrigerator for up to three days.