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The fresh stuff holds up better. But I have never felt it was anything like rice. I still use it. But I don't think of it as rice. But maybe I'm doing it wrong.
roasted riced cauliflower (with garlic!) is awesome! And it tastes about as much as rice as spaghetti squash tastes like spaghetti
OK, so I don't think of it as "rice" -- that path leads to madness. I try to think of it as a sauce vehicle. Or a casserole filler. I don't expect it to taste like rice, but I'm looking to get a better mouth feel -- I've read that that is possible, but I can't seem to hit it. And it's because my cauliflower is consistently watery, which wrecks everything (especially a casserole, gross). I did not know you could buy it fresh but already chopped. That might be a good solution, because I think the frozen stuff has more water than I can expect to cook out. Hand grating sounds unfun, I am lazy.
That sounds good, Doc!So here is something I do with this stuff that I think is pretty tasty. I eat it on it's own but you could serve it along side something if you wanted.Mix together 1/2 serving of ff greek yogurt (plain) or 1/2 serving of ff cottage cheese, 46 grams of egg whites, and 28 grams of low fat sharp cheddar. Set this asideSautee onion, garlic, 1 cup of cauli rice, and 1/2 cup of frozen spinach (or 1 cup of fresh), + green onions with a little spritz of olive oil over med-high heat until the water is gone and everything is brown. Mix in the cheese mixture. Turn to med-low and let sit for a few minutes until it's solid and brown underneath.I like to flip it (don't worry about getting this too precise) and let it brown on the other side.Variations: use a mexican type of cheese & top with enchilada sauce. Use mozz and top with pizza or tomato sauce. Depending on your ingredients this is low carb, high protein, and low fat.
This sounds similar some of the low-carb "pizza" recipes I've seen, like fathead pizza. I have been meaning to try it, but haven't gotten around to it. I ate an entire head of cauliflower yesterday. Just roasted with salt and olive oil. So good.
That sounds good, Doc!So here is something I do with this stuff that I think is pretty tasty. I eat it on it's own but you could serve it along side something if you wanted.Mix together 1/2 serving of ff greek yogurt (plain) or 1/2 serving of ff cottage cheese, 46 grams of egg whites, and 28 grams of low fat sharp cheddar. Set this asideSautee onion, garlic, 1 cup of cauli rice, and 1/2 cup of frozen spinach (or 1 cup of fresh), + green onions with a little spritz of olive oil over med-high heat until the water is gone and everything is brown. Mix in the cheese mixture. Turn to med-low and let sit for a few minutes until it's solid and brown underneath.I like to flip it (don't worry about getting this too precise) and let it brown on the other side.Variations: use a mexican type of cheese & top with enchilada sauce. Use mozz and top with pizza or tomato sauce. Depending on your ingredients this is low carb, high protein, and low fat. I also mix cauliflower rice into smoothies. You can't taste it and it adds good body.
Likewise, that looks like it would be tasty! I'll bet the "pancake" would also lend itself to the addition of chopped jalapenos, cilantro, green onion, and tomatoes, sort of like a high protein-low carb uthappam.
I buy fresh, riced cauliflower at Costco:
so much yum in this thread. scallion pancakes sound good meri
I dislike any appropriation of a name for another product in general. It isn't rice, period.
we have been making tacos with riced cauliflower (as a meat "substitute")- pretty tasty.
Walnuts how?
Trying to decide on dinner:https://www.contentednesscooking.com/thai-green-curry-detox-cauliflower-rice/http://willowbirdbaking.com/2015/01/28/paleo-scallion-pancake/perhaps one of these.
I made the thai curry detox rice. It turned out yummy but kind of weird. When I added the soy sauce the cauliflower all but disintegrated. I love both soy sauce and garlic and usually double what a recipe lists but in this case I halved it and the soy sauce was still too much. It was good though so I might try again.
I used a whole head of cauliflower and riced it myself. I am not sure what store bought (if that is what you used) is like in terms of consistency and size of "grain." Mine are about the size of a grain of rice, which sounds bigger. Mine made a HUGE amount of food. I thought the soy sauce was ok but i also probably used a lot more cauliflower. I would try it again! I made it a second time last week and put diced red pepper in it. Will make it again Wednesday. That is my low macro day.
Huh. Weird that the cauliflower disintegrated. I will take a pic Wednesday!