5 Tips to Help You Make the Best Cauliflower Rice (So it’s Never Bland or Mushy)

Cauliflower rice

June 11, 2020

Are you new to the Cauliflower rice train? Me too. I have to admit I only recently jumped on. I am not following a low-carb or grain-free diet but I liked the idea of using it as an easy way to add some more vegetables onto my plate. Plus, I do like the crumbly, almost couscous-like texture of cauliflower rice. However, I’ve found there’s a right and a wrong way to cook the grain alternative. If you’re not careful, you can easily be left with a bowl of soft, tasteless mush that’s just really not appealing at all. These five tips will prevent that from happening.

Don’t defrost it if it’s frozen.

Frozen cauliflower rice is a great convenience and it’s usually cheaper than the fresh cauliflower rice available at the grocery store. It doesn’t need to be thawed, however, before cooking as it will release too much water if defrosted, which will result in a soggy situation.

Sauté instead of simmer.

Simmering cauliflower rice in water like regular rice will only leave it water-logged and overcooked. All cauliflower rice needs — whether it’s fresh or frozen —is to be sautéed in a skillet with a little bit of olive oil (or butter, ghee, or coconut oil, if you prefer).

Use high heat.

I know most recipes call for cooking cauliflower rice over medium heat, but I find it does better with a little more heat, so I crank up the stove to medium-high. I make sure the skillet is slick with olive oil so there’s no risk of the rice sticking and I toss it in when it’s nice and hot. I find it helps any water in the rice evaporate faster, which is especially important when cooking it from frozen, to achieve fluffier, more flavorful results.

Cook it quickly.

The little bits of cauliflower will cook quite fast so if you sauté them too long, they’ll lose their toothsome chew and become too soft. At medium-high heat, cauliflower rice will only take a couple of minutes to become perfectly tender.

Try not to meal prep it.

While it might seem like a good idea to make a big batch of cauliflower rice to then dig into all week long, it just doesn’t keep as well as say a big batch of quinoa or brown rice. It will unfortunately start to soften and spoil after a few days so your best bet is to just make as much as you need for the next day or two.


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