Cauliflower is one of our favorite vegetables, but sometimes preparing it can be a bit of challenge. The florets are unevenly sized and smaller ones often crumble before the larger ones are cooked through. Riced cauliflower however, is the perfect solution. Not only is it convenient and easy to prepare, it’s perfect for making satisfying, low-carb side dishes like this easy-to-fix gratin. We love this recipes as is and make it often, but it can easily be adapted to include other veggies, herbs and cheese (see our notes).
How To Make Fresh Riced Cauliflower
Follow these simple steps to make riced cauliflower using a food processor. One head of cauliflower (depending on size) will make 4 to 6 cups and it can be frozen in airtight containers for up to 3 months.
- Trim any green leaves from the cauliflower and cut in into quarters.
- Remove and discard the core.
- Break one quarter into florets and add them to a food processor.
- Pulse just until the cauliflower is broken down into rice-sized pieces.
- Transfer the riced cauliflower to a bowl.
- Repeat with the remaining cauliflower, one quarter at a time.
Riced Cauliflower Gratin
Ingredients
- 6 cups frozen, riced cauliflower (1-1/2 packages – see notes)
- 3 tablespoons butter, divided
- 3/4 cup onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon flour
- 1-1/4 cups warm milk
- Salt and freshly ground black pepper
- 2 tablespoons panko crumbs
Instructions
- Preheat the oven to 375°F and coat a 1-quart baking dish with nonstick spray.
- Heat 2 tablespoons of the butter in a large frying pan over medium heat. Add the onion and sauté until soft and barely golden, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute longer.
- Sprinkle the mixture with the flour and combine well. Continue cooking for 1 minute, then slowly whisk in the warm milk, stirring constantly. Bring the mixture to a simmer and continue cooking until smooth and slightly thickened, 2 to 3 minutes.
- Add the riced cauliflower, 2 cups at a time, combining well after each addition. Continue cooking, stirring often, until the cauliflower is tender and heated through, 5 minutes.
- Season to taste with salt and pepper, then transfer the cauliflower to the prepared baking dish.
- Melt the remaining tablespoon of butter in the pan, add the panko crumbs and combine.
- Sprinkle the buttered crumbs over the cauliflower and bake until the gratin is bubbly and lightly browned on top, 12 to 15 minutes. Serve immediately.
Notes
Recipe Variation: Gratin of Riced Cauliflower and Greens
To make this variation, follow the directions above, but cut the quantity of riced cauliflower back to 4 cups (1 package frozen). Add 1/2 pound of chopped greens (spinach, baby kale or escarole) that have been sautéed until tender. If desired, replace the buttered panko topping with a handful of shredded cheddar cheese. Bake as directed above.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m using fresh riced cauliflower, how should I adjust the cook time?
Hi Heather,
Using fresh cauliflower shouldn’t affect the baking time at all. The time to reach a tender texture in the pan in the first step could vary a little depending on the size of the rice, but not significantly. What I do think may need adjusting is the amount of milk you need. That’s because frozen cauliflower gives off some liquid as it cooks. Start with a cup and work up from there until you get a consistency you like. Hope this helps.
Do you add the cauliflower rice frozen
Mine is a big frozen chunk
Hello Nicole,
Yes, you do add the cauliflower frozen, 2 cups at a time.
You can break up the cauliflower while still in the sealed bag by placing it on the counter and hitting it with your fist a few times. If that doesn’t work, try the bottom of a frying pan but be careful not to hit it hard enough to break the bag or you’ll have a mess on your hands.