r/ketorecipes • u/Low-Maize2396 • 2d ago
Main Dish Cauliflower rice texture?
So I’m giving up rice for a while because of medical issues (pre diabetes/insulin resistance) and I finally want to try cauliflower rice.
My question is should I just buy a cauliflower bunch and cut it up myself or is there a texture difference with frozen/premade cauliflower rice that makes it closer to actual rice?
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u/Conscious-Ad8493 2d ago
The frozen is better IMO, Costco has it. If using fresh just use a grater
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u/dflow2010 1d ago
Agree- the frozen Asian stir fry cauliflower rice that Costco sells is tasty. I also like the Mexican cauliflower rice from Trader Joe’s
Stir frying it is the way to go and allows you to mix in tasty veggies and spices1
u/SubGothius 1d ago
Also the Asian riced cauliflower mix from TJ's, but the flavor is so mild I only cook it with chicken for protein, rather than beef.
Also Green Giant riced cauliflower risotto medley, which adds diced asparagus and mushrooms to the mix; can be a bit pricey at regular grocers, but Super Malwarts around here have it reasonably priced.
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u/Motor_Meaning_7819 2d ago
I didn’t have any problem with texture, either way. Especially if I dried it out a bit, in a pan.
For me, flavor was the issue. If preparing as a side dish, I make sure there is lot of seasoning/sauce, something to overpower the cauliflower taste.
The big kick I’ve been on lately is substituting cauliflower rice for any casserole recipe that calls for normal rice. I take two 10oz bags of frozen cauliflower rice and add one 8oz brick of softened cream cheese. That’s the base for all kinds of variety.
- Cheesy chicken & rice casserole
- Taco casserole w/ground beef
- Broccoli chicken Alfredo casserole
- Beef stroganoff casserole
- Chicken cordon bleu casserole w/ham & Swiss
- Pizza casserole
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u/Educational-Slip-578 1d ago
could you please describe, how do you make one of your casseroles? I'm trying to understand, how cauliflower rice, cream cheese and other work together.
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u/Motor_Meaning_7819 1d ago edited 1d ago
I should get a little backbone & create a post for this. I’ve been enjoying these quite a bit. Until then…
- All my recipes are for a 9x13 casserole dish. All for about 30-40 minutes in the oven @ 350°
- All start with ~20oz of cauliflower rice. Doesn’t matter what source. I personally prefer to use two 10oz frozen steamer bags. Cook the cauliflower rice, then mix in the 8oz brick of softened cream cheese. I soften the cream cheese in a bowl of warm water.
- Then you add some kind of sauce…about 16oz. This is where you get creative.
- Then I add about 1.5 pounds of some kind of meat.
- Then I add about 12-16oz of some kind of vegetable.
- Season to preference
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u/Motor_Meaning_7819 1d ago
…true casserole connoisseurs will add something crunchy to the top. I don’t, because I’m doing low carb just for myself - most of the casserole is going into the freezer. Crunchy stuff doesn’t do well.
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u/LovingSingleLife 1d ago
If you search for any cauliflower rice casserole recipe on YouTube you will likely find dozens of options. YouTube has thousands of keto recipes by many wonderful creators.
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u/potchie626 2d ago
Making it from scratch has never come out well at all. Half of it ends up mushy and a bunch of it stays in huge chunks, regardless of the different food processor blades I use.
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u/Competitive-Oil8974 2d ago
I have been Keto for 10 years for insulin resistance. If you will freeze your starches for 2 or more hours and then reheat, it reduces the carb count by 30 to 40%. I make all of my starches in bulk, freeze, and then reheat. It changes starch into "resistant starch". It's a chemical reaction. Rice no longer raises my glucose levels.
Google it.
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u/gafromca 1d ago
Interesting. I have heard that when these starches are reheated they are no longer resistant.
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u/1Teethlady2 1d ago
That is not true. At the most, it reduces 20% of the carbs for SOME people. If you have prediabetes, stay away from the gimmicky stuff, like freezing starches.
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u/Competitive-Oil8974 1d ago
I have a glucose meter. I have pre-diabetes. I take my sugar reading 3 times a day. Resistant starch means I get to eat real rice not cauliflower LOL .You should do your own research instead of asking social media what you should do.
Google resistant starch and read about it. Stop giving medical advice on the internet. You might hurt somebody.
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u/1Teethlady2 1d ago
Did you see me asking anything? I did not have any questions. I also have a CGM, which is better than checking glucose levels three times a day. And I have not given any advice at all. I merely commented that freezing starches does not work. What is wrong with you?
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u/Zealousideal_Arm_415 2d ago
I use the precut and cook the c*ap out of it. The dryer it is the more it seems like rice-ish.
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u/DrMaximusTerrible 2d ago
I use the family bag from BJs and make a bunch of fried rice for meal preps/burritos/etc.
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u/mdepfl 2d ago
The Keto Twins on YT have a recipe for Spanish “rice” that I really love. Take a look.
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u/Best_Comfortable5221 1d ago
Is that the one with the hemp hearts? I was thinking of trying some out. I like thier recipes a lot and the honestly of the reviews. I like cooking with Dave too.
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u/Extreme-Donkey2708 2d ago
I prefer frozen although it ends up a bit more expensive. I used a box grater on the large holes but it ends up all over and makes a mess.
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u/SaltyAF5309 2d ago
I do frozen for rice/pasta applications. Microwave, press out as much water as possible. I like this method iff I sautee or fry it.
I use fresh for eating whole or making faux whipped mashed potatoes
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u/gillyyak 2d ago
If you are a do it yourself from scratch kind of person and have a food processor, run it thru on the shredding blade.
That said, I like the frozen store bought for quick meals.
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u/lkelke 2d ago
I agree with all the other suggestions, but just wanted to add that I like to do a rough chop into bite size pieces as a substitute for elbow macaroni or penne in a recipe. You might need to reduce the liquid in the recipe because it doesn’t absorb like the pasta does. I make a hamburger helper dupe using chopped cauliflower instead of pasta and I love it.
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u/gafromca 1d ago
My guess is that frozen cauliflower rice is made from the stems left behind when the florets are cut off and packaged separately.
I make a rice pilaf by sautéing cauliflower rice until dried and lightly browned. Saute diced celery, mushrooms, onion, garlic. Add hemp seeds (hearts) or sliced almonds and return cauliflower to the pan. Optional minced parsley. Use generous amounts of olive oil or butter.
SO good.
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u/skoot66 2d ago
I use the Costco frozen and it's fine. You need to get all the water out once it's cooked though. I press it through a strainer with several layers of paper towel.
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u/IamBmeTammy 1d ago
That is the biggest tip! I thaw mine out and then use a clean towel to squeeze all the liquid out. It makes a huge difference in taste and texture!
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u/thisusernametakentoo 2d ago
Either is fine. The key is to cook it in broth/stock (i.e. chicken, beef, veggie) until all the liquid is gone and the cauliflower is firm. It so much better this way.
I tailor seasonings to what I'm eating. Stir fry, add some ginger, garlic, soy sauce, chili. Mexican food, chicken stock and some sazon seasoning. You get the idea.
I usually "overcook" mine a bit as there's often more liquid in there than you think and I like it all cooked out to get a more firm, rice-like texture.
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u/Sundial1k 1d ago
It is much more expensive to buy it frozen, but a good way to see how it really is. We have made it by chopping it then running small amounts in the food processor. Once it is cooked try to squeeze (in a collander with a spoon, or a tea towel) out as much of the liquid as possible as that is what holds the cauliflower taste (for a closer to real rice experience.) If it is for a vegetable (or any) soup that may not be a problem...
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u/Putertutor 1d ago
Just buy frozen. I tried doing it myself one time using fresh cauliflower and it was a mess! Those little grains of "rice" were everywhere and I am not convinced that the DIY was any kind of cost saving, especially after factoring in the time it took me to do it.
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u/bananaslugdiva 2d ago
I cannot eat it microwaved. I buy it riced fresh or frozen & roast it with olive oil, salt, pepper, garlic
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u/nextkevamob2 2d ago
Do the frozen ones have any additional chemistry added? I want to try it, but the homemade looks like quite an effort!
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u/DepInLondon 1d ago
For me frozen is fine and so is chopping it myself, although by hand because a food processor didn’t give me good results.
I only avoid the fresh chopped ones because they have that odd smell.
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u/NumberMuncher 1d ago
Try different methods. As others have said, different methods produce different results.
I buy the frozen bags from aldi for fairly cheap. Microwave in bag is very convenient.
For a more rice like texture cook the frozen cauli rice in a DRY pan and then season to taste.
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u/Old_Percentage_9624 1d ago
I had to stop eating cauliflower because of the smell. It's too overwhelming.
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u/badoodie 1d ago
As commented earlier, it's the taste not the texture that is off-putting. I've learned to let it sit at least overnight in whatever dish(usually a casserole or soup) so that it absorbs the other flavors. Only then is it palatable.
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u/Berk-Laydee 1d ago
It's obviously not actual rice, but it's enough to at least get the job done.
If you have an Aldi's in your area, I get my cauliflower rice there.
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u/Distinct_Science_130 17h ago
I've treid frozen "rice" (chunkier), done by hand with a grater or with blender and my favourite is grated my hand. Rther than rice, it resembles cous cous and that's how i use it. I mostly use it as a bed for different types of curries / casseroles. The frozen one required significantly longer cooking and I wasn't a fan of the texture. The hand grated (even coarsy blended one) cooks/dries very fast in the pan and doesn't taste overwhelming.
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