Can you make Cauliflower Rice with a Potato Ricer?

Cauliflower rice has become a popular alternative to traditional rice. It’s healthier, cheaper, and much easier to prepare. However, there are times when you want to use regular rice instead.

If you’re looking for a way to make cauliflower rice taste like real rice, then you might want to try using a potato ricer.

Can you use a potato ricer for cauliflower? Yes, you can use a potato ricer to make your cauliflower rice if you have one available. 

Cauliflower rice is a good anti-inflammatory meal to include in your diet. Riced cauliflower is a superfood that can be used as a substitute for everything from pizza crust to stir-fried rice and is an excellent filler in soups.

The majority of cauliflower rice recipes call for the use of a food processor. If you happen to have a “ricer,” you can create cauliflower rice just as easily. I tried out a potato ricer and fell in love with how simple it is to operate. Potato ricers are also useful for mashing turnips and sweet potatoes.

Here’s how to make cauliflower rice with the help of a potato ricer. Let me know if you give it a try!

Read Also: Electric peelers – 8 things to know

 How to make cauliflower rice with a potato ricer

1. Preheat the oven to 400 degrees Fahrenheit.

2. Cut up the head of cauliflower into small florets. You should be able to get about 1 cup from an average-sized head. If not, just keep cutting it until you do!

3. Put all the pieces in a large bowl or baking dish that is at least 2 inches deep. Add salt and pepper to taste. Mix well so that each piece gets coated evenly.

4. Pour enough oil over the top of the cauliflower to coat them completely. Make sure they don’t dry out while cooking.

5. Bake the cauliflower on the middle rack of the oven for 20 minutes. Remove from the oven and let cool slightly before serving.

6. Once cooled, put the cooked cauliflower back into the same bowl as the uncooked ones. Using either a fork or a potato ricer or a masher, mash the cauliflower down into very fine grains. The goal here is to break apart any larger chunks without pulverizing the whole thing. This will help prevent lumps later on.

7. Serve immediately or store in an airtight container in the refrigerator for 3 days. Reheat by microwaving for 5–10 seconds per side.

8. Enjoy!

How long can cauliflower rice be stored?

We discovered that after making cauliflower rice and storing it in the fridge for a few days, it develops a strong and unpleasant sulfur odor. As a result, it’s recommended to utilize it soon away or freeze it.

Cooking cauliflower rice reduces the rate at which it develops a nasty odor. Cooked cauliflower rice can be stored in the fridge for up to 4 days in an airtight container.

Why You Need To Own A Potato Ricer

A potato ricer is a cooking instrument that has been used since at least the turn of the century, with advancements patented in 1909, 1939, and 1946. It’s a straightforward two-handled kitchen tool linked by a hinge, with a plunger on one and a perforated receptacle on the other.

When the handles are pressed together, the plunger fits into the perforated receptacle and forces whatever food you put into it through a series of little holes. And those holes will elevate your lumpy mashed potatoes to a work of art.

It’s Called A Ricer, But It’s Used To Peel Potatoes

A ricer is first and primarily for potatoes. If you’ve ever used a ricer, you’ll probably agree that you have no idea how you ever made mashed potatoes without one. It’s all about the mixing that makes mashed potatoes made using a ricer so delicious. As little mixing and agitation as possible are beneficial to mashed potatoes.

Over-mashing or over-mixing causes the formation of gelatinized starches, which are liberated from the potato cells and bond together to form something resembling glue or wallpaper paste. People frequently try to counteract gluey mashed potatoes by mixing more and adding extra oil and dairy, but this usually makes matters worse.

The ricer, on the other hand, is kinder on the potatoes, resulting in an even mash and keeping more of the integrity of the inflated starch cells while requiring less stirring and mixing than other methods.

However, a ricer is useful for more than just mashed potatoes. Consider it a food press that can do many of the same things as a food mill:

Applesauce. For ideal applesauce and guacamole, pass cooked apples (with skins on) through a ricer. Avocados that have been pressed through a ricer yield creamy perfection.

Squash, pumpkin, and sweet potatoes cooked to perfection for the smoothest pies and side dishes.

Tomatoes. Use the ricer to smash tomatoes for sauce or canning, but make sure to cut the tomatoes into manageable chunks rather than attempting to rice an entire tomato.

The ricer is ideal for cooking frozen spinach or other greens when extra moisture must be squeezed out before using in a recipe (such as lasagna).

Food for infants. You can rice any cooked soft enough vegetable to produce delicious and nutritious meals for the baby.

Hummus. To add texture to your hummus, pass cooked chickpeas through a ricer. Similarly, for gourmet pureed side dishes, try boiled white beans or cooked celery root.

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