bron Posted August 29, 2012 Share Posted August 29, 2012 I bought several whole cauliflower at the market and I'm planning to make cauliflower rice but I won't be able to use it all quickly enough. Once I've 'riced' it can I freeze some un-cooked portions? I assumed it might be better to freeze before cooking rather than after. Any suggestions? Link to comment Share on other sites More sharing options...
Breetardio Posted September 5, 2012 Share Posted September 5, 2012 I freeze it, but not on it's own. I don't see why it wouldn't work though! Link to comment Share on other sites More sharing options...
Kate File Posted September 5, 2012 Share Posted September 5, 2012 Hey, I'm just about to make cauliflower rice. Do you add anything? Garlic? And fry in olive oil or coconut oil? Link to comment Share on other sites More sharing options...
Susan W Posted September 5, 2012 Share Posted September 5, 2012 I have frozen both the cauliflower rice and mashed cauli. The texture changes a little, but it's totally acceptable. Link to comment Share on other sites More sharing options...
Johnny M Posted September 6, 2012 Share Posted September 6, 2012 I usually just cook it in some ghee and salt it a bit. It's got a pretty neutral taste so it's good with lots of foods like here with some steak! You can experiment with it too...i've cooked in some garlic, coconut milk, and mushrooms and made a faux-sotto with it. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted September 14, 2012 Share Posted September 14, 2012 I've riced mine (raw) and it lasted in the fridge for about 8 days. Never thought about freezing it, though... Link to comment Share on other sites More sharing options...
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