A faster way to cook frozen riced cauliflower?

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