The BEST Cauliflower Fried Rice Recipe - A Spicy Perspective (2024)

FAQs

How do you take the bitterness out of cauliflower rice? ›

In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the scallions and cauliflower and sauté until heated through, about 3 to 5 minutes. Season with salt, pepper, and a squeeze of lime juice to help remove any bitterness from the raw cauliflower.

One additional step I like is to press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel or absorbent dish towel and squeeze/press to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.

Sautéing for too long. Riced cauliflower can benefit from a quick sauté, but be mindful of the clock. Leave riced cauliflower on the heat too long and it will become soft and soggy.

Overcooking It

That cauliflower rice might turn into cauliflower mush if you cook it way too long, whether in the microwave or on the stove top.

Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs. Drain and rinse.

Many scientists think that those who can sense bitterness are probably responding to compounds called glucosinolates, present in most cruciferous vegetables, like broccoli, Brussels sprouts, and cauliflower.

While everyone's tolerance is different, too much cauliflower can create G.I. distress, like excess gas and bloating. “Make sure to drink enough water to move it through your system,” suggests Lincoln. Cooking it can also dial back digestion woes.

When you fry cauliflower with batter, it also cooks the cauliflower. So if you parboil beforehand, you will end up with mushy cauliflower.

For one, it doesn't absorb liquid like rice does, so riced cauliflower alongside stews and curries will be more watery.

The reason for this is that cauliflower, as well as other cruciferous veggies, such as kale and broccoli, contains raffinose and other oligosaccharides. These are specific types of sugars that remain undigested until bacteria in the gut ferment them, producing gas, and, in turn, causing bloating and gas.

Do you cook cauliflower rice the same as regular rice? ›

Cauliflower rice naturally has water content so it cooks faster and you don't need to add water. You can steam cauliflower in the microwave or oven, or if you want a more crispy rice, you can roast it in the oven or pan fry it!

On the flip side, eating low glycaemic foods – including cruciferous vegetables like cauliflower rice - can curb blood sugar spikes, help control weight and lower the risk of diabetes. Riced cauliflower is an excellent low-carb, low-calorie alternative to rice.

Cauliflower has several properties that may help with weight loss. First, it is low in calories with only 27 calories per cup (107 g), so you can eat a lot of it without significantly increasing your calorie intake ( 1 ). It can also serve as a low calorie substitute for high calorie foods, such as rice and flour.

Substituting cauliflower rice for white rice is a great way to get more antioxidants while reducing calories and carbohydrates in order to save room for other nutrient dense foods.

Cooked cauliflower florets keep their shape best when steamed (5-10 mins) – remember to place them upright in the steamer. It can also be boiled (takes 5-10 mins for florets; around 10 mins for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don't overcook.

Tips to Remove a Bitter Taste

Mix in a little bit of sugar to hide the bitterness. Add a pinch of salt to a bitter dish. Sprinkle in a pinch of baking soda. Add acidic flavors to the dish, like lemon juice or vinegar.

boil in vegetable broth and herbs you like,or make a cheddar cheese sauce or any other cheese you like to pour on the cauliflower. try roasting in oven with barbecue sauce.

While product is hot, you can taste something a bit sour which is the malic acid, a NATURAL product (look it up, it's also used in cosmetics). **Product tastes best after stirred & cooled a little!** Before opening, use hands to squish around contents before opening to mix up the cauliflower.

Blanching your vegetables is important if you're trying to get the bitterness down. Since glucosinolates are water-soluble compounds, a lot of them get leached out into the water, which leads to a less bitter vegetable.