Cauliflower Quinoa Rice

Cauliflower is such a versatile vegetable and I’ve grown to love experimenting with it. One of my favorite things to do with this cruciferous vegetable is to turn it into “rice.” Because rice can often leave dishes feeling heavy, it’s nice to substitute a vegetable where a starch would usually be. In addition, it’s a great way to squeeze more servings of vegetables into your day.

There are two techniques for making cauliflower rice. You can either use a box grater with the medium-size holes (pictured below) traditionally used for cheese, or a food processor with the grater blade to blitz it into small pieces. With both techniques, you’re aiming for little pieces the size of rice.

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.

Once you have your cauliflower rice, it’s easy to cook! Simply sauté in a large skillet over medium heat in 1 Tbsp oil. Use a lid to cover so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, stirring occasionally, then season as desired (such as with soy sauce or salt and pepper).

Lastly, add in your cooked quinoa to the cauliflower rice and mix well!

Give this Cauliflower Quniao Rice a try, don’t forget to tag us on Instagram as @leplaincanvas and use the #byplaincanvas hashtag. I love seeing your takes on my recipes! 

xoxo, Joe

Cauliflower Quinoa Rice

Cauliflower is such a versatile vegetable and I’ve grown to love experimenting with it. One of my favorite things to do with this cruciferous vegetable is to turn it into “rice.” Because rice can often leave dishes feeling heavy, it’s nice to substitute a vegetable where a starch would usually be. In addition, it’s a great way to squeeze more servings of vegetables into your day.

Ingredients

• 1 large head cauliflower

• 1 cup of mixed quinoa

• Parsely for garnish

Methods

• Wash and thoroughly dry cauliflower, then remove all greens.
• If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes (see photo – the side commonly used to grate cheese), to grate into “rice.” If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into “rice.”
• Optional: Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
• Once you have your cauliflower rice, it’s easy to cook (or enjoy raw)! Simply sauté in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper).
• Cook the mixed qunioa with the instructure given on the packaging. Mixed the cauliflower rice and mixed qunioa well. Served with parsely.
• Use cauliflower rice in recipes that call for rice, such as stir-fries or fried rice! Store leftovers in the refrigerator for up to 5 days. Store uncooked cauliflower rice in the freezer for up to 1 month.