Alright, how many of us here actually knew that cauliflower is a flower?
Insert collective gasp
I know, right!?
That edible part we all enjoy eating?
That’s the immature flower head. It was carefully cultivated that way so it stays compact and white.
And speaking of its color, did you know that its thick leaves are responsible for keeping it white?
Think of them as the cauliflower’s personal umbrella. The edible head is shaded from sunlight, thus preventing chlorophyll production.
In addition, while white is the most common, cauliflower comes in a rainbow of colors!
We have orange. We have green. Heck, we even have purple!
Each of which offer its own unique flavor and nutritional profile.
So whoever started the rumor that cauliflower is bland and just ‘meh,’ my fellow foodies and this article are coming for you.
Fully prepared for battle, armed with our sharp forks and shielded by aprons.
You better not ask any of us what to do with leftover cauliflower rice ever, you hear?!
Cauliflower? Broccoli?
Have you ever made the error of mistaking cauliflower for broccoli? I mean, not everyone’s a fan of vegetables, right?
No judgment here. We’ll just draw it up as an honest mistake.
Oh oh! What if you got it wrong because what you saw was actually Romanesco?
This is a unique variety sporting a fractal-like spiral head with a slight nutty flavor to it. Essentially, it’s a hybrid of cauliflower and broccoli.
So hey, between you and I, let’s just say that you literally saw double. A cauliflower and a broccoli in one stem.
But I digress! You should really stop me whenever I go on a tirade on these leftover articles. I get too caught up in the fascinating facts and end up taking you with me down the rabbit hole.
Anyway! Let’s get back to business with what to do with leftover cauliflower rice.
Grain Masquerading Delights
Unlike our previous leftover rice articles, this one is particularly notable and different on its own.
Our previous leftovers were actually rice.
If it’s not a rice variety, it’s a special way of cooking the rice. But at their very core, they are grains.
Cauliflower rice, on the other hand? Well, it’s a whole different discussion. A much simpler processing discussion.
It’s so easy to make, you can do it on your own. Just simply pulse your roughly chopped florets in a food processor, and that’s it.
Cauliflower rice in the palm of your hands.
But what happens then if you’re left with too much of it?
What to do with leftover cauliflower rice?
Cauliflower B.C.
As in Before Carbs…
(ancient) Greek salad anyone?
Ingredients
- 2 cups of leftover cauliflower rice
- ¾ cup of crumbled feta cheese
- ⅓ cup of pitted and halved Kalamata olives
- ⅓ cup of diced cucumber
- ⅓ cup of diced tomatoes
- 3 tbsp of olive oil
- 1 ½ tbsp of lemon juice
- 1 ½ tsp of dried oregano
- Salt and pepper to taste
Utensils
- Mixing bowls
- Cutting board
- Knife
- Measuring cups
- Spoon
Instructions
- Combine the leftover cauliflower rice, feta, olives, cucumber, and tomatoes in a mixing bowl.
- In another bowl, whisk the olive oil, lemon juice, oregano, salt, and pepper together.
- Pour the dressing over the salad. Make sure you toss everything gently.
- Chill for 30 minutes before serving.
Crust Me
Who ordered pizza?!
We can make that at home with the leftover cauliflower rice.
You must return it at once!
Ingredients
- 2 cups of leftover cauliflower rice
- 2 eggs
- ½ cup of grated mozzarella cheese
- ½ tsp of Italian seasoning
- ⅓ cup of pizza sauce
- Salt and pepper to taste
- Toppings of your choosing (Pepperoni? Veggies? More cheese?)
Utensils
- Large bowl
- Baking sheet
- Parchment paper
- Spatula
Instructions
- Preheat your oven to 220°C and line a baking sheet with parchment paper.
- Grab a bowl and mix the leftover cauliflower rice, eggs, mozzarella, Italian seasoning, salt, and pepper together.
- Spread the mixture on the parchment paper in a circular shape, about ¼ inch thick.
- Bake for 20-25 minutes or until you see it becoming golden brown.
- Remove from the oven and generously spread pizza sauce along with your chosen toppings.
- Put it back in the oven for another 5-10 minutes until the cheese melts.
Let Them Eat (Cauliflower) Cake
Appetizer? Check.
Main Course? Check.
Dessert? Cauliflower cake.
Ingredients
- 2 cups of leftover cauliflower rice
- 4 eggs
- ⅓ cup of almond flour
- ⅓ cup of grated Parmesan cheese
- ⅓ cup of chopped parsley, chives, and dill
- ½ tsp of baking powder
- 3 tbsp of butter
- Salt and pepper to taste
Utensils
- Large bowl
- Whisk
- 8-inch cake pan
- Measuring cups
- Spoon
Instructions
- Preheat the oven to 190°C. Grease the cake pan with butter.
- Combine the leftover cauliflower rice, eggs, flour, Parmesan, herbs, baking powder, salt, and pepper in a bowl.
- Pour the resulting mixture in the cake pan.
- Bake for 30-35 minutes or just until it turns golden brown.
- Let the cake cool for 5 minutes before serving.
Cauli It a Day
And what a day it truly has been, huh, foodies?
That’s also why we’re keeping it simple and easy for today’s leftover article. Some days you just want to relax and not do anything too grand in the kitchen.
Did you really think I always have a feast in mine? Think again 😉
But hey, these three recipes on what to do with leftover cauliflower rice can still hold their own quite well.
Besides, fake it till you make it, right?
Take it from your leftover cauliflower rice.
If anyone (dares) question your culinary skills, tell them you’re not cooking. You’re creating edible art!
Rest up, you deserve it…
Related articles:
