Cauliflower rice has become a staple in many healthy and gluten-free diets, and it’s not difficult to see why. This low-carb and versatile ingredient offers plenty of nutrients, making it a great substitute for traditional rice in a variety of recipes. And the best part? Making cauliflower rice with a blender is an effortless and mess-free task that you can accomplish in no time. In this blog, we’ll walk you through the steps of creating a delicious batch of cauliflower rice using nothing but a blender.
How To Make Cauliflower Rice With A Blender
Ingredients
- 1 head of cauliflower
- 1 tablespoon of olive oil (optional)
- Salt and pepper, to taste
Instructions
- Begin by thoroughly washing your head of cauliflower and removing the leaves and stem. Cut it into small florets.
- Add the florets to your blender in batches and pulse for about 30-60 seconds, or until the florets resemble grains of rice. Be mindful not to pulse for too long, as this may cause the cauliflower to become too mushy.
- Repeat the process with the remaining florets until all of the cauliflower is pulsed into rice-sized pieces. If your blender is large enough, you can pulse all of the florets in one go.
- If you’d like to add some extra flavor or moisture to your cauliflower rice, you can drizzle it with a tablespoon of olive oil and sprinkle it with salt and pepper to taste.
- Transfer the blended cauliflower rice to a large mixing bowl and stir it well to ensure that everything is evenly combined.
- Cauliflower rice juice is made!
Notes
- Look for a head of cauliflower that is firm and heavy for its size, with tight and creamy-white florets. Avoid any cauliflower heads that have brown spots or emit a strong odor, as these are signs that the cauliflower is not fresh.
- Cut the cauliflower into small florets, removing the leaves and the thick stem.
- Place the florets in a blender and pulse until they resemble rice-sized grains. Make sure not to over-blend, as this can make the cauliflower too mushy.
Complete Recipe
How to make cauliflower rice with a blender
1
servings75
kcal20
minutesIngredients
Begin by thoroughly washing your head of cauliflower and removing the leaves and stem. Cut it into small florets.
Add the florets to your blender in batches and pulse for about 30-60 seconds, or until the florets resemble grains of rice. Be mindful not to pulse for too long, as this may cause the cauliflower to become too mushy.
Repeat the process with the remaining florets until all of the cauliflower is pulsed into rice-sized pieces. If your blender is large enough, you can pulse all of the florets in one go.
If you’d like to add some extra flavor or moisture to your cauliflower rice, you can drizzle it with a tablespoon of olive oil and sprinkle it with salt and pepper to taste.
Transfer the blended cauliflower rice to a large mixing bowl and stir it well to ensure that everything is evenly combined.
Nutritional information
Notes
- Look for a head of cauliflower that is firm and heavy for its size, with tight and creamy-white florets. Avoid any cauliflower heads that have brown spots or emit a strong odor, as these are signs that the cauliflower is not fresh.
- Cut the cauliflower into small florets, removing the leaves and the thick stem.
- Place the florets in a blender and pulse until they resemble rice-sized grains. Make sure not to over-blend, as this can make the cauliflower too mushy.
How to store
You can transfer the cauliflower rice to an airtight container or a resealable plastic bag.
Cauliflower rice can be frozen if you want to keep it longer. To freeze, transfer the cauliflower rice to an airtight container or freezer bag and remove as much air as possible. Frozen cauliflower rice will keep for up to 6 months.
