Why is my cauliflower rice mushy?

This can happen if there is too much moisture in the pan and the cauliflower cooks through before the liquid evaporates. Make sure you are using a large skillet and try not to double the recipe.

Does cauliflower rice get soggy in soup?

We love adding cauliflower rice to soup but it can get soggy if it is overcooked. Add the raw riced cauliflower into the soup. Time it so that it is only cooking for the last three minutes. This will prevent it from getting soggy or mushy.

Why is my cauliflower rice brown?

Just like heads of whole cauliflower that browns in storage, the same can happen with riced cauliflower. Store bought riced cauliflower in bags can get brown as it oxidizes. To prevent this, check your expiration dates before purchasing and use within a few days. Or follow our tips in this recipe to make rice your own cauliflower.

How do you thicken cauliflower rice?

This is counterintuitive but to make cooked cauliflower rice have a thicker clumpy texture like cooked regular rice you should actually cut it more finely. I like the food processor for this. If you cut the cauliflower into more coarse grains they will not stick together. Also, it is key to use just a little liquid with the freshly chopped riced cauliflower to get it to clump up and thicken. This softens the cauliflower. Note that it is hard to thicken frozen cauliflower rice as it is usually larger "grains" so it is important not to add too much excess moisture to it.

Is cauliflower rice good for you?

Yes! Cauliflower is low in calories and high in vitamins and nutrients . This cauliflower rice recipe has only about a third of the calories of the same volume of white rice. Consider swapping out lower-calorie sides that fill up your plate and belly with fiber and volume.

Homemade Cauliflower Rice Recipe

Name: Cauliflower Rice Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 head cauliflower, core and leaves removed, cut into big chunks; 1 tablespoon plus 2 teaspoons extra-virgin olive oil; 4 scallions, sliced white and green parts divided; 1 clove garlic minced; ½ cup finely chopped celery; 1 teaspoon chopped fresh rosemary; ½ teaspoon salt; ¼ teaspoon ground pepper, preferably white pepper; ¾ cup reduced sodium chicken (or Imagine no-chicken broth for Vegan option)

Description

Cauliflower rice is a plain and simple low carb and keto vegetable side dish and rice alternative. It’s ready in 20 minutes or less. It can be made Vegan and Whole30 compliant.

Ingredients

Units Scale

1 head cauliflower, core and leaves removed, cut into big chunks
1 tablespoon plus 2 teaspoons extra-virgin olive oil
4 scallions, sliced white and green parts divided
1 clove garlic minced
1/2 cup finely chopped celery
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground pepper, preferably white pepper
3/4 cup reduced sodium chicken (or Imagine no-chicken broth for Vegan option)

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Instructions

Place about 1/3 of the cauliflower in a food process fitted with steel blade attachment. Process until the cauliflower looks like tiny crumbs, 20 to 40 seconds. Transfer the processed cauliflower to a bowl, and repeat with the remaining cauliflower in two more batches.
Heat oil in a 9-inch cast-iron skillet over medium-high heat. Add scallion whites, garlic, celery and rosemary and cook, stirring often until the scallion whites are starting to soften and become translucent, and the garlic is just starting to brown, 1 ½ to 3 minutes.
Gradually stir in cauliflower, salt and pepper coating with the scallion mixture. Cook, stirring often until you start to notice browned cauliflower when you stir along the edges of the skillet, 3 to 4 minutes. Add broth, stir to combine and increase heat to high. Cook stirring often until the cauliflower is cooked but not mushy, 3 to 4 minutes. Stir in scallion greens. Remove from the heat and serve.

Notes

Storage: We love using cauliflower rice for meal prep and to reheat leftovers. Transfer the cooked and cooled cauliflower rice to glass storage containers and refrigerate up to 5 days.

Reheat: Reheat until steaming hot in the microwave for about 90 seconds on high per serving. Alternatively reheat on the stovetop in a saucepan with a little broth, stirring often over medium heat.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 2/3 cup
Calories: 54 calories
Sugar: 1.5 g
Sodium: 260 mg
Fat: 3 grams fat
Saturated Fat: 0 g sat
Carbohydrates: 6 g
Fiber: 3 g
Protein: 2 g