In my April 7, 2017 blog post, RicedCauliflower with Lemon Mustard Dressing, I provided instructions on
how to cook frozen riced cauliflower. While my instructions have the
cauliflower cooking in as fast as 15 minutes, depending upon how high
medium-high heat is for you, I found there were times when I was
waiting as long as 30 minutes. Looking for a faster way to cook
frozen riced cauliflower without burning it as I have found occasions
when 30 minutes was too long, I've evolved my original instructions
to be:
12 oz riced cauliflower, frozen
recommended
1/2 cup water
In a 3 quart pot, cook riced frozen
cauliflower and water over medium to medium-high heat, stirring
periodically. Cauliflower may solidify to frozen block but will thaw
as pot is heated. Cook about 10 – 25 minutes until cauliflower is a
“soft” rice consistency and water is absorbed. Remove from heat.
Use as you would in any recipe calling for riced cauliflower.
I will state this gives the riced
cauliflower an al dente texture. If you prefer a softer texture,
then I suggest using the instructions from my original post.
Riced Cauliflower with Lemon
Mustard Dressing
