INGREDIENT SPOTLIGHT: Cauliflower

Last Updated on December 22, 2020 by Aimee

Bon Appetit Magazine predicted that cauliflower would 2017’s “this-is-seriously-everywhere” vegetable and wow, has it’s popularity just exploded since that time!

Cauliflower is just such a versatile ingredient that there are endless ways to use it in your recipes. Here are just a handful from some of my favorite food bloggers:

• Whole roasted skillet cauliflower
• Cauliflower “alfredo”
• Oven roasted cauliflower “steaks”
• Creamy mashed cauliflower
• Pickled and served on or with sandwiches
• and many, many more…

But as I was preparing this “What I Eat In A Day” post, I realized there were a few things I wanted to share with you.

Cost fresh vs. frozen riced cauliflower

As I reached for that oh-so-convenient frozen bag of prepared cauliflower rice, I decided to do a cost-comparison. That small 10 oz. bag was $4.99 ON SALE and so I put it back.

How to make your own “riced” cauliflower

I bought a small whole head of fresh cauliflower instead. So I pulled out my food processor, cut the cauliflower up into florets and proceeded to “rice” them.

I was shocked that I ended up with one pound, seven ounces of cauliflower. That was nearly five cups riced!

How to cook riced cauliflower

Cook in hot, dry skillet for 5 minutes. You could also add a small amount of oil and season during this time with salt and pepper. I added my seasonings in the form of a flavorful parsley pesto.

I used one cup for my meal and now had leftovers that would last covered in an air-tight container and refrigerated for up to 4 days. It took me less than 10 minutes to meal prep.

Go check out how I used this riced cauliflower in my What I Eat In A Day dish.

What do you make with cauliflower? Let me know in the comments section below!