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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!