Riced Cauliflower and Riced Broccoli

Riced Cauliflower and Riced Broccoli

March 20, 2017—Fearlessly Archived—Still a fun read; price & availability may have changed. 

First there was rice. And it was good. It is good. Then came the time that food lovers decided they wanted the fine-grain size, monochrome hue, and soft-yet-chewy texture of rice, but without the rice. Trader Joe’s responded with Riced Cauliflower, and it, too, was good. Is good. At that point, it occurred to certain food-developers here at Trader Joe’s that some food lovers might want to branch out into something a little more colorful in appearance and crunchy in texture; and that’s when Trader Joe’s Riced Broccoli came into focus.

Creating Riced Cauliflower and Riced Broccoli is not actually as simple as you may first think. It does, however, solve the age-old problem of what to do with all the stems that are left over when the florets are cut off. To make the best riced version of these cruciferous veggies, we’ve used primarily stems. Their firmer texture is significantly better for ricing; it retains its crunchiness, and results in a bit more “bite” when cooked. And their flavor is much milder than that of florets, which actually makes it more rice-y. Of course, there are florets in the mix as well, but the stems are in the majority.

Inside each bag you’ll find a single ingredient – broccoli or cauliflower. Nothing else. Use them as pasta or rice alternatives (naturally), and dress them with your favorite sauces – they’ll work with anything from Organic Tomato Basil Marinara to your favorite curry. We’re selling each 15 ounce bag of Riced Broccoli for $2.29, and each 16 ounce bag of Riced Cauliflower for $2.49. You’ll find them in our refrigerated produce case.

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