Have you noticed that those bags of frozen cauliflower rice seem to be shrinking while the price keeps increasing? We have noticed that it doesn’t go quite as far as it should which means we usually need more bags which means more money… some people just don’t understand how we can even stand to eat it but this recipe is so easy and it makes it so good!

Mr. Awesome was my worst critic when it first came to rice and noodle alternatives but I have found that he really likes them by reducing the moisture content and adding some familiar flavors.

Easy Sauteed Cauliflower Rice or Spaghetti Squash Noodles  

Ingredients:

• Cooked Rice, Cauliflower Rice**, or Spaghetti Squash – see directions below for cooking Cauliflower Rice
• Butter or Olive oil
• Garlic salt and/or other seasonings, as desired
• Minced garlic, chopped onion, diced mushrooms, parsley or other seasonings, as desired

Directions:

Heat the oil or butter in a skillet and then add any seasoning veggies to the skillet and allow to sauté until tender. (You could also add the raw, finely chopped, cauliflower to the pan instead of cooking it separately.)

Add in the cooked rice or noodles and gently stir to combine.

Season with garlic salt or other seasonings and allow to cook for 5-10 minutes, stirring every 2-3 minutes to keep it from burning or sticking.

Serve hot! Top with Parmesan cheese or a drizzle of lemon juice for extra yum!

Cauliflower Rice

Ingredients:

• Cauliflower head, rinsed and cut up
• water

Directions:

I like to steam the cauliflower, but you can boil it as well. They can be steamed or boiled for about 5-10 minutes until fork tender but not mushy.

Once it is cooked, I like to let it sit in a colander for 5-10 minutes to let any excess water drain off.

For rice, you can either mash it with a potato masher or throw it in the food processor on pulse until it reaches the desired size.