Can you reheat cauliflower rice?

Yes, you can reheat cauliflower rice. Cauliflower rice is healthy and easy to store. It is grated cauliflower turned into small rice-shaped pieces in a food processor or grater.

Cauliflower rice is a cruciferous vegetable containing sulfur compounds that produce an unpleasant odor if left raw for long after cooking. That is why you should learn to store it. Follow some tips below for a tasty and tender dish. 

Microwave 

This method works better if you have cooked cauliflower rice before freezing. It is the fastest way to reheat it. 

It is the fastest heating method but not the most flavorful. Use a microwave-safe bowl, cover it, and microwave for about 5 minutes, depending on how much you have. A bigger bowl takes longer, an additional 5 minutes or more until it is tender.

Steps

1. Pop your riced cauliflower in a microwavable dish with a lid and cover it. 
2. Add ½ teaspoon of soy sauce or lemon juice before microwaving if you want to add some flavor to your microwaved cauliflower rice.
3. Heat for 3 – 4 minutes on high. Heat for four minutes if your rice is frozen.
4. Season and serve.

Steaming in the oven

You can still reheat cauliflower rice without using the microwave. The process is similar except placing it in an oven-proof dish with a lid. Bake at 400 degrees for about 5 minutes, depending on your amount. Serve when the rice is tender.

Steps

1. Preheat the oven to 425°F. 
2. Spread cauliflower rice in an even layer over the baking dish, breaking up any clumps.
3. Splash with about two tablespoons of water or broth per cup of rice. Use foil to cover the dish tightly.
4. Bake for about 4 minutes or until heated.

Roasting in the oven 

Heating riced cauliflower this way adds flavor and a crispy texture (uky.edu). That method is not the same as the steaming methods. Toss your cauliflower rice with a drizzle of avocado or olive oil, spread it in a single layer on a baking sheet, and bake at 425 degrees for 5 minutes, stirring once if you have a large batch. The cauliflower rice becomes slightly golden brown and crisp when ready.

Steps

1. Season with a bit of salt and pepper.
2. Drizzle with oil, and toss well to combine. 
3. Spread the rice in a thin layer on a greased baking sheet. Individual pieces will not freeze clumping together.
4. Bake for 4 to 5 minutes on 400 to get the rice tender and slightly golden.
5. Serve.

Pan-Fried 

Frying cauliflower rice in the oil gives it more taste and a crispy, golden-brown texture that makes it delicious. Heat some olive oil or avocado oil in a large skillet on medium heat. Add the cauliflower rice and cook, stirring until the rice is golden brown and crispy. 

When you stir fry the frozen cauliflower on medium heat, as the water dissolves, it will soak up the cauliflower rice and becomes mushy. Use a large pan and have the cauliflower rice spread out over it, not all crowded together. That works for better results, and your rice is nice and crispy.

Steps

1. Heat the oil hot before you add the cauliflower.
2. Add and cook only for a couple of minutes, stirring, until tender. The flavor added by the oil brings the dish to a new level. Be watchful so you do not overcook, or it might get soggy.
3. Pan-fry cauliflower rice until tender on the stovetop. Use a bit of olive oil or avocado oil with the stove on medium-high heat.
4. Serve.

Best method: Skillet

Pour the cauliflower rice into a skillet on high heat and let it defrost quickly, stirring for a few minutes. That keeps the cauliflower pieces firm and does not turn mushy. It looks and tastes fresh.

When making cauliflower rice, dry stir fry on medium heat; when defrosting, stir fry on high heat. Use a sealing machine and let out all the air, some water might get into the frozen cauliflower, and ice crystals form inside (wtkr.com).

Steps

1. Dry stir and fry the cauliflower rice on medium heat before you add oil or spices.
2. Add water or broth and bring it to a boil.
3. Add cauliflower rice and heat for 4 minutes. 
4. Serve immediately.

Storage

Store your leftover cauliflower rice in the fridge for up to 4 days in an airtight glass container. Always reheat your cauliflower rice whenever you are ready to eat it. Use a microwave for a minute, steam it, or heat it in a pan on the stovetop.

When done eating cauliflower rice, transfer it to Ziploc bags. It stays suitable for up to 4 days w. If stored in the freezer, it lasts for two months. You can still defrost your rice on the counter before cooking. For a larger batch to freeze, freeze your rice in portions. 

Cauliflower rice tastes freshly cooked, and that is why some make the amount they consume in one sitting. However, sometimes it tastes better when reheated, especially when some assertive flavors are added. 

Refrigerate leftovers in an airtight container; expect a sulfur smell when you open the container. Use heavy-duty freezer bags since they are hard to open. They will keep your veggies fresh and freezer-burn-free for longer.

To cook frozen cauliflower rice, avoid defrosting it in the microwave. It becomes too soft and mushy. If you put it directly on the stove, it might not defrost evenly. Reheating frozen cauliflower rice in a pan makes the pieces fly everywhere.

Safe Temperatures

Preheat the oven to 425F so that your cauliflower rice heats. It will not get burnt or overcooked. 

FAQs

Can you freeze cauliflower rice?

Yes, you can, but keep a stash in your freezer.

How to thaw cauliflower rice?

To speed up this process, you can thaw the frozen riced cauliflower in your microwave for 3 minutes and squeeze out all the moisture using a dish towel. Warm your skillet in olive oil over low-medium heat for 2-3 minutes. 

When cooking more than a bag at a time, use the Quick Thaw method. Shorten your cooking time by not overcrowding your skillet with too much frozen riced cauliflower.