Make Ahead Instant Pot Cauliflower Rice Food
MAKE-AHEAD INSTANT POT® CAULIFLOWER RICE
This is my simple how-to method for make-ahead cauliflower rice. I like to keep this plain since I'm never sure what I will be serving it with, but if you plan on using it right away, feel free to season your cauliflower prior to putting it in the steamer basket. Store in the freezer for up to 1 month.
Provided by Soup Loving Nicole
Categories Cauliflower Rice
Time 25m
Yield 8
Number Of Ingredients 1
Steps:
- Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot®) and set a trivet inside. Place a steamer basket on top of the trivet and place cauliflower inside.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Transfer cauliflower to a bowl of ice water to stop the cooking.
- Use a food processor to pulse cauliflower into rice-sized pieces. Place riced cauliflower in a colander and press to remove excess water.
- Scoop individual servings of cauliflower rice into freezer-safe zip-top bags and freeze.
Nutrition Facts : Calories 56.8 calories, Carbohydrate 12 g, Fat 0.2 g, Fiber 5.7 g, Protein 4.5 g, Sodium 68.1 mg, Sugar 5.4 g
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- Remove the cauliflower leaves and also trim the stems, like below. The cauliflower that I used was approx 584 grams, and after removing the leaves and stems, it weighed 300 grams.
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