How to make cauliflower rice taste good? Well it all started on a fall day, the temperature was finally cool enough to stand in the kitchen and cook.
With a fridge full of the summer garden’s last pickings I wanted to make something special, and I wanted rice. My dilemma was I wanted chile verde over a bed of rice, but sticking to an anti-inflammatory diet, rice is on my no-no list.
I have made cauliflower rice before, and it works but I also find it’s a bit wet and has a strong cauliflower taste that competes with the rest of the dish. So the idea of cauli-rice didn’t thrill me.
So my mission was how to make cauliflower rice taste good. Determined to make chile verde over faux rice, I tweaked cauli-rice and made this small discovery.
Here’s my little discovery, on how to make cauliflower rice taste like rice. To me this means reducing the cauliflower taste, so that I can taste the rest of the dish.
I am actually quite excited about this because, it turned out amazing with no strong cauliflower taste. This is a new recipe that made it into my little red book of keepers, chile verde over this cauli rice recipe.
If you have tomatillos and some peppers, try this smothered in chile verde.
Anyhow back to the rice, it’s so easy…..
How to Make Cauliflower Rice Taste Good
On a mission to make cauliflower rice taste like rice? This simple step really mellows out the strong overpowering flavor of cauliflower, so that it doesn’t compete with the rest of your dish.
- 1 large head of Cauliflower
- 1 pinch Sea Salt
- 1 tb Raw Butter or your oil of choice
- Preheat oven to 350F
- Cut the cauliflower into about ½ thickness and remove stem,
- Layout on bed baking sheet and roast, until lightly golden brown about 30-40mins
- Add oil to skillet, sea salt, and toss. This helps remove any additional moisture and the oil (I prefer butter) adds flavor to the faux cauliflower rice.
- In small batches shred cauliflower. With a food processor quickly pulse small batches of the cauliflower. The trick is to work in small batches, so that large chunks don’t remain unprocessed at the top. A quick pulse is important or you risk liquefying it. A stickblender with a food processor attachment works well.
- That’s all there is to it, add your favorite sauce or sides and enjoy!
Making faux rice with roasted cauliflower really improves the flavor. I believe roasting helps remove some of the strong tasting sulfurous moisture from the cauliflower, so that it did not compete with the rest of the dish. It paired great with the summer’s garden Chile Verde. What are your thoughts, on how to make cauliflower rice taste good?