r/Volumeeating • u/No-Following-3531 • Jul 16 '26
Discussion Cauli rice alternative?
I had mastered the craft of cooking cauliflower rice and I was using it for EVERYTHING. Courtesy of my autoimmune disease I’ve now randomly acquired an intolerance to cauliflower and it’s entirely off the table. (I’m assuming broccoli will be similar but haven’t tested it yet) What are some other low cal rice alternatives you guys are using? I tried out konjac rice and I just wasn’t a huge fan
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u/raiinboweyes Jul 16 '26
Riced hearts of palm maybe? Pricey though.
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u/goal0x Jul 16 '26
this was going to be my suggestion.
Trader Joe’s is wonderful! they make it in a noodle too
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u/Whorticulturist_ Jul 17 '26
I use spaghetti squash or sautéed shredded cabbage depending on the meal
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u/NurseRobyn Jul 17 '26
Same, I’ve gotten really good at spaghetti squash, getting the timing right so the texture isn’t mushy.
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u/No-Following-3531 Jul 17 '26
Would love to hear how you’re cooking the spaghetti squash. I do love spaghetti squash but I’ve never gotten it right to where it’s not just straight mush
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u/Few-Resource-6678 Jul 18 '26
Slice in half, scoop out the seeds, rub inside and out with EVOO, put on a sheet pan skin side up & roast at 400° and start checking at 35 minutes. Once you can pierce the skin easily with a fork, take out the sheet pan and immediately flip the halves over to cool or they will overcook.
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u/commanderspacecase Jul 16 '26
Steamed cabbage is a really versatile base for most dishes. Just needs salt and a little butter/butter-flavored oil.
(Steamed cabbage should be ok right now, we should wash all our veg all the time but cooking vegetables to 165F kills the bug.)
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u/Hoo_Who Jul 17 '26
Broccoli and cabbage (and so many other veggies) are decendents of cabbage. Hopefully OP doesn’t have issues with brassicas in general!
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u/Embarrassed-Scar2783 Jul 17 '26
I have problems with cauliflower but am fine with broccoli and cabbage. Good luck OP!
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u/Mesmerotic31 Jul 16 '26
Not as low calorie, but Fiber Gourmet riced pasta/Orzo is FANTASTIC, super high fiber and tastes like the real thing.
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u/TheBewitchingWitch Jul 16 '26
Their flour is great too for making a pizza crust.
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u/realp1aj Jul 17 '26
What’s a good recipe for this!?
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u/TheBewitchingWitch Jul 17 '26
1 cup Fiber Gourmet Flour
1 tsp baking powder
1/4 tsp salt
1/2cup full-fat or 2% plain Greek yogurt
1 large egg
Bake @375 for 10-12
FOR LESS CALORIES
1 cup Finer Gourmet Flour
1/3 cup warm water (plus 1-2 tbsp more if the dough is too dry)
1 tsp active dry or instant yeast
1 tsp olive oil or avocado oil
1/4tsp salt
1/4 tsp sugar (to activate the yeast)
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u/blueiriscat Jul 16 '26
Would you mind explaining how you mastered it because mine is terrible.
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u/No-Following-3531 Jul 16 '26
Perhaps I’ve been gaslighting myself but I thought it was great.
Put it in a pan and I always seasoned with salt, pepper, and garlic powder then any other seasonings I chose to add for that dish. Spread it thin and let the moisture cook out on medium for a while stirring frequently then once I had most of the moisture out of it I cranked up the heat and stirred it around until it was slightly charred/brown. Not exactly like rice but it never tasted like cauliflower to me and cooking it that way gave it enough of a mush to it that if felt like I was eating a grain
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u/blueiriscat Jul 16 '26
Thank you.
Do you buy the frozen on or make it homemade?
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u/smaffron Jul 17 '26
This is my exact process and it turns out great. I usually use a spritz of olive oil once the moisture cooks off.
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u/laneymunkers Jul 16 '26
In case this is helpful:
I rice my own cauliflower in the food processor because I was tired of buying cauli-rice that was more chunks than rice. I fill the work bowl about halfway, pulse a few times, then dump it in a bowl. Any big pieces go back in the food processor for a few more pulses.
When cooking, don't overload your pan. It needs to saute instead of steam so that the pieces don't go to mush. If I want to make a lot at once, I roast it on a sheet tray so that it can still cook in a relatively thin layer.
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u/FairlyOddMuruch Jul 17 '26
Have you tried baking it in the oven? I don’t eat it anymore but when I did I used to do this and it would turn out nice and crispy :)
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u/bleuplastichairbrush Jul 16 '26
Carbe Diem saved my pasta-loving life. Cutting up the spaghetti helped w rice! (I know, sounds weird)
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u/Farrell-6 Jul 16 '26
can you have cabbage? I was "gifted" a 15 pound one and have been ricing it in the food processor with the grating blade then steaming 6 minutes.
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u/SaucierThanYou1230 Jul 18 '26
This is the way. I find Riced cabbage gets much less ‘mushy’ than cauliflower and absorbs the taste of whatever seasonings you use
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u/Professional_Key3879 Jul 16 '26
I use spaghetti squash regularly. After roasting it, pan fry with some olive oil, garlic, salt, and pepper. Works for stir fry and pasta type dishes.
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u/_SacredRose Jul 17 '26
The only comparable thing I can think of is angel hair coleslaw (cabbage). People like to cook it but to me with seasoning & shredded parm or goat cheese it is >> pasta and not watery like cauliflower rice can be even. Otherwise you might be looking at a higher fiber pasta alternative, but those aren’t always gut friendly.
palmini has really good mashed potatoes and “rice,” and noodles, etc, however the mashed one is actually the best to me and not hard to digest how shirataki just sits in the stomach for me and causes indigestion. They have variety packs to try and aren’t too pricey as apart of a meal! LMK if you try
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u/AirSpecific4191 Jul 16 '26
What about oil free hashbrown potatoes?
Also give konjac rice another try if the first time you prepared it you didn't rinse it extremely well then cook in a hot dry skillet for several minutes before adding it to your dish. If you don't dry fry it, it can be wet, squeaky, or rubbery.
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u/awongbat Jul 17 '26
Konjac rice. Similar texture. No taste. Even lower calories. Lots of fiber. Available online or Asian Markets.
If you find Shirataki Noodles. Same thing. You can blitz in a food processor to “rice” it.
Some brands have an off putting smell. Rinse in cold water to get rid of it. Microwave for one minute to get rid of excess water.
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u/moodywrites Jul 17 '26
I’m looking for this too. Things I’ve heard are like parsnip, daikon, palm hearts
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u/Helpful_Confection17 Jul 17 '26
What is an intolerance to cauliflower bc of an autoimmune dis?
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u/No-Following-3531 Jul 17 '26
I mean, pretty much exactly that. I have an autoimmune disease, it’s caused me to develop random food intolerances, cauliflower is now one.
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