I’ve previously mentioned my love for cauliflower rice, though I haven’t had it in some time. This is mostly because I don’t have a food processor and grating this particular vegetable is always incredibly messy. When I do cook it, I usually toss it in a frying pan, but that’s just one of a few ways to prepare it.
Rather than frying the cauliflower up, you can microwave it, cook it in your oven or place it in a saucepan on the stove. An article over at One Good Thing covers the benefits of each method, with microwaving coming in last. Unsurprisingly, you end up with small bits of steamed cauliflower, which completely misses the point of preparing it differently in the first place.
As a rule of thumb, oven-cooking usually delivers the best results when it’s an option, but not in this case. Unless you dry the chunks out first, it’ll end up steaming much like the microwave. In the end, going with the stove top was the winner — the lesson here is not to stray far from the frying pan method.
3 ways to make cauliflower rice [One Good Thing]