Can I freeze cauliflower rice?

Unfortunately you can't freeze this dish because it gets mushy, but you can freeze uncooked cauliflower rice. Simply rice it in a food processor then place in freezer bags and use within two months for best results. Let thaw and then follow the recipe as directed.

Is cauliflower rice good for you?

Cauliflower is an excellent source of vitamins and minerals plus it's low in calories and carbohydrates. It's high in fiber and a good source of antioxidants .

How long should I process the cauliflower?

You want to process it until it looks similar to the size and shape of rice. This should take around 15 seconds. Be careful not to overdo it or the rice will lose its texture.

Keto Mexican Rice

Name: Keto Mexican Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1/2 head of cauliflower, washed and broken into florets (about 3 cups); 2 tablespoons olive oil or avocado oil; ½ onion, chopped; 2 garlic cloves, minced; ½ teaspoon sea salt; ¼ teaspoon ground black pepper; ¼ cup tomato paste; 1 tablespoon chopped cilantro (optional, for topping)

Ingredients

Units Scale

1/2 head of cauliflower, washed and broken into florets (about 3 cups)
2 tablespoons olive oil or avocado oil
1/2 onion, chopped
2 garlic cloves, minced
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 cup tomato paste
1 tablespoon chopped cilantro (optional, for topping)

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Instructions

Place the cauliflower florets in the bowl of a food processor fitted with the “S” blade.
Process on high for about 15 seconds, or until the cauliflower florets have been broken down into cauliflower rice.
Transfer the cauliflower rice to a mixing bowl and set aside.
In a medium skillet, heat the oil over medium heat. Add the onion and garlic and sauté for about 3-4 minutes, or until the onion start to soften.
Add the cauliflower rice, sea salt, and pepper, and sauté for another 3-4 minutes, stirring often to keep the cauliflower from burning.
Then, stir in the tomato paste and cook the rice for 5 more minutes.
Turn off the heat and sprinkle the top of the rice with the chopped cilantro. Serve immediately.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Side dish
Method: Food processor and stovetop
Cuisine: Mexican
Diet: Gluten Free

Nutrition

Serving Size: 1/4 of recipe
Calories: 110
Sugar: 4.9 g
Sodium: 333.1 mg
Fat: 7.4 g
Saturated Fat: 1.2 g
Carbohydrates: 10.8 g
Fiber: 3.2 g
Protein: 3.1 g
Cholesterol: 0 mg