Making the cauliflower rice is pretty simple, but even better, I tried a couple of methods and found a way I could prep a super-sized batch and then freeze it so that I could quickly pop it in for dinner. HUGE win! It was a big time saver not to have to get out the food processor and wash all the pieces each time I wanted cauliflower rice for dinner.
I wanted to share my process to help make healthy eating quick and easy for you too. In addition to that I am adding a recipe for making the cauliflower rice "egg fried".
Wash your cauliflower. You can buy a head at your local grocery store and roughly chop the florets and stalks and discard the stems and greens.
Place about a pound of the cauliflower in the food processor.
Pulse the food processor until the cauliflower resembles the texture of rice. Be careful to watch the texture not to pulse too much or you can turn the cauliflower into more of a mash and not a rice.
First make sure your rice is nice and dry. If you used the food processor it should be good to go. If you used the blender you will want to make sure to pat it dry and make sure there is not much excess moisture.
Next portion it out into separate freezer bags in the quantity that you need for each meal. I usually account for 1/2 cup per person, or 1 cup if it is a main element of the meal like in a burrito bowl or fried rice.
I use quart sized freezer bags, scoop the cauliflower in then squeeze the air out and seal.
To help store the rice, flatten it out before you put it in the freezer then stack the bags on top of each other to minimize the amount of space you need.
Make sure to use a sharpie to label the bags with the date. Standard freezing guidelines say cauliflower can stay frozen for up to 6 months.
The whole process ends up to take less than an hour and you can make enough cauliflower for many meals. I like to do about 4 pounds at a time which usually gives me about 8 bags in the freezer to pull out for a family sized easy dinner.
To use the cauliflower you can either pop it in the refrigerator the night before and let it thaw over the day, or use the defrost on the microwave. But I usually just put it in the frying pan with the lid on for a few minutes and it thaws right up and is ready to be seasoned and cooked any way you like it!
Egg fried cauliflower rice
Melt the butter in a heavy sauce pan over medium heat.
Saute the cauliflower rice, stirring constantly, until it takes on a translucent quality.
Slowly stir in the chicken broth, then the flavor packet.
Bring to a full boil, cover and lower heat for 5 minutes or so. Until the cauliflower is at the texture you prefer.
Turn off the heat and mix in the eggs. Let stand for 5 - 10 minutes before serving.