Cauliflower rice has become popular in recent years, especially for the carb conscious. In fact, it’s become one of my favorite bases for a burrito bowl.
My one issue with cauliflower rice is that it can taste too much . . . like cauliflower. That’s not a bad thing, but if you’ve ever roasted cauliflower in the oven or boiled it in a pan, you know the smell can be quite strong.
What if I want my cauliflower rice to taste more like rice than cauliflower? I reached out to my America’s Test Kitchen colleague Russell Selander, who’s become something of a cauliflower connoisseur. He’s developed a number of cauliflower and cauliflower rice recipes for our books (start a free trial to access our Paleo Cauliflower Rice recipe). If anyone knows how to bring cauliflower rice dishes up several notches, it’s Russell. These are his suggestions:
- Cook your cauliflower rice in broth and aromatics. When you cook your riced cauliflower, cook some aromatics such as minced shallots or garlic in olive oil and then add your cauliflower rice and ½ cup of chicken or vegetable broth. Cook, covered, for 15 minutes, stirring occasionally. Uncover and cook for 3 more minutes, and you’ll have flavorful and fluffy rice.
- Season with different spice blends. In addition to seasoning with salt and pepper, using other spice blends in your pantry such as ras el hanout or garam masala can help take plain rice to the next level.
- Mix in some mix-ins. Mix in dried fruit, nuts, or herbs into the rice. These could be dried cranberries, almonds, mint, or whatever you’re in the mood for. You can also add some heat with chopped jalapeños, which we use in our Mexican Cauliflower Rice from our book, Easy Everyday Keto.
- Add some acidity. Stirring in fresh lime or lemon juice can add a new dimension to your cauliflower rice. Russell utilizes lime juice and cilantro to make cilantro-lime rice, which works great as a base or a side.
- Drizzle on sauce. A spoonful of sauce such as chimichurri can mask any cauliflower-iness in the rice.