I'm a new convert to cauliflower rice — the-starch-that-is-really-a-vegetable. In my mind it's not a poor substitute for couscous or rice; it is its own thing, and a really satisfying and healthy base for pasta sauces and stir-fries.
So imagine my delight when I realized you can freeze cauliflower rice. It means that making a batch of this good stuff can be even easier than opening a box of pasta.
Do you know how to make cauliflower rice?
This is also a good thing because a whole head of cauliflower makes quite a lot of rice, and it's more than my two-person household can eat in a meal or two.
How To Freeze Cauliflower Rice
- To freeze: I simply bag up the raw cauliflower rice, write the amount and the date on the bag, and freeze flat.
- To cook: I steam the rice straight from the freezer in a covered sauté pan, just as I do when I cook the couscous fresh. The only difference is that I lift the lid several times while cooking and stir to help the frozen block break up. I also cook for an extra minute or two with the lid off at the end.
I don't notice any difference in texture or taste. I was afraid it would be a little soggy but if anything the frozen "rice" was fluffier and drier after cooking.
This is a great staple for me and much appreciated on busy weeknights. If I have leftover pasta sauce ready to, I just make a salad, warm the sauce, and steam the cauliflower rice and dinner is on the table in 10 minutes flat.
I'd love to hear if you're making this too, and if you have any favorite recipes with it!
(Image credits: Faith Durand; Emma Christensen)