If you’ve perused the frozen food and refrigerated sections lately, you may have noticed that some big brands like Green Giant, Trader Joe’s, and Wegman’s now sell “riced cauliflower”—essentially, cauliflower that’s been pulverized into rice-size bits to use as a low-carb, high-fiber side dish, base for stir fries, or ingredient in homemade cauliflower pizza crust.
But we have one bit of advice: Don’t you dare buy that!
Making your own cauliflower rice makes way more sense for a number of reasons. For one, you save big money—at my local grocery store, pre-riced cauliflower goes for around $6.99 per pound while a 2 lb head of organic cauliflower is just $4.99. That’s a saving of more than double. It also tastes better when you make it yourself, and—while there’s no research studies to back this up—I assume it retains at least a few more nutrients. (Check out these 13 ingredients you aren't eating nearly enough of.)
The best part, though, is that it’s incredibly easy to make—despite seeming complicated. From start to finish, the recipe below took me around 15 minutes.
Here’s how to whip up a big, tasty batch of cauliflower rice for dinner tonight, or to prep and freeze for future use.
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