socks4dobby

Alternatives to cauliflower rice

Recommended Posts

I completed the Whole30 in October, and I have generally stuck to a less strict version of it since then. I've been trying a lot of paleo recipes, and I've noticed a lot of them call for cauliflower rice. The problem is that I hate cauliflower. I thought it would taste better if I cooked with other flavors, such as in a "fried rice" recipe (blended in food processor, cooked in fish sauce, coconut aminos, and bacon). It doesn't. I just can't hide that yucky overpowering taste no matter how I cook it or what I cook it in.

 

Are there alternatives to cauliflower rice? What other veggies can I blend up in the food processor to get that rice-like consistency? I thought about using broccoli (I love broccoli), but I'm not sure it would have the same consistency.

 

It seems that cauliflower rice is considered a "paleo staple," so the fact that it's one of a the very few foods I dislike really limits my options.

Share this post


Link to post
Share on other sites

Broccoli works!

 

You could also make zoodles out of zucchini, sweet potato, beets, rutabaga, potato, winter squash, or use a mash of root veggies as a foundational base in lieu of "rice."

Share this post


Link to post
Share on other sites

I've never found "ricing" cauliflower to be worth the effort and I've been eating Whole30-style almost 5 years. If you don't like something, move on to the next thing. You will never run out of new things to try even if you never eat anything like cauliflower rice.

Share this post


Link to post
Share on other sites

Use any veggie you like. Could be roasted spaghetti squash, mashed potatoes, cubed and roasted sweet potatoes, microwaved frozen broccoli ... whatever sounds good. Years before Whole30 came into my life, I used to chop up veggies for a curry and once it was simmering and almost ready I would realize I had forgotten to make rice (again). I found I didn't need it at all. You probably don't either.

Share this post


Link to post
Share on other sites

I ran across a recipe for plantain "rice" that looked interesting. I'm intrigued by the idea of broccoli rice.

 

For most recipes, the rice component is just there as a sauce mop. Things like curry can just be eaten like soup (that's what we do) or you can increase the other vegetables in the recipe so that there are more things for the sauce to cling to.

Share this post


Link to post
Share on other sites

I happen to love cauli rice, it's one of my favourite things to eat.  However I absolutely LOATHE shredding up the cauliflower so I have it maybe once every few months.  If it's a red sauce type thing that wanted to be put over cauli rice I usually just add a tonne of extra veggies and eat the "sauce" like a chili.  This is typically a result of being too lazy to create a base for the sauce to sit on.

 

We eat a lot of green beans, asparagus, brussel sprouts (you can shred these with either a knife or food processor and they hold up VERY well for "rice" textured dishes), roasted brocoli, roasted beets.

Share this post


Link to post
Share on other sites

I don't have a food processor or a spiralizer, so in 3 W30s over 2 years I've never eaten any of these cool things people make. I have to stick with boring cut-up veggies. sad2.gif

Share this post


Link to post
Share on other sites

My food processor isn't the best thing on the market, but I can pulse a head of cauliflower into rice in about a minute so it gets to stay in my kitchen.


Share this post


Link to post
Share on other sites

Thank you everyone for all of the great advice! Basically, I am just looking for a good "sauce mop" alternative that adds that rice-y texture. I didn't think of using zoodles -- great idea! All of the options listed sound really good. 

 

Thank you again!

Share this post


Link to post
Share on other sites

My husband doesn't get on at all with cauliflower so I don't cook it. With saucy type stuff we have zoodles, mashed sweet potato or just a big bed of sauteed greens. 

Share this post


Link to post
Share on other sites

I don't particularly like (cooked) cauliflower, either.

 

I gave up trying to recreate the texture of rice--it made me want real rice. Now, I use spaghetti squash, shredded potato or braised greens as a bed for saucy foods. Or nothing.

Share this post


Link to post
Share on other sites

I made Chinese fried "rice" with jicama which I riced in my food processor. I liked it very much, but my husband, who is a rice-a-holic, did not. He opted to do without. 

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now