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Cauliflower rice techniques needed

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diablita:
I use tamari on cauli rice all the time (even over heat) and have never seen it disintegrate.  So odd!  I decided to read the recipe and the author's word choice and syntax are super fascinating.  I assume English is not his first language.

merigayle:
Yeah I did not have a problem with the tamari, though cannot imagine it would act any different than soy sauce. I used the 3tbs and measured it out. I will take pics on Wednesday!

merigayle:


Cauliflower rice:

Guess it is more quinoa/couscous size



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radial:
The several times I've made cauliflower rice, it seemed important not to let it get too wet and not to overcook it.  Real rice can survive a lot of water and a lot of overcooking without totally losing kernel integrity.  Bits of wet cauliflower just turn to mush if you cook them too long.  It's still nutritious, but the mouthfeel of cauliflower paste isn't all that great.

merigayle:
I do not use any water to cook the cauliflower rice.

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