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<blockquote data-quote="DCUKMod" data-source="post: 1509544" data-attributes="member: 345386"><p>My cauli rice is really quick. Split cauli into florets. No need for neatness, but large floerts can be torn onto two. Blitz in food processor.</p><p></p><p>Transfer the cauli rice to a hot wok, with whatever spices you choose and cook, constantly turning until hot, but not gone to mush (3 or 4 minutes). Serve.</p><p></p><p>I use this technique for rice with curry (with Pilau seasoning), Faux Paella, Faux Kedgeree. you get the drift.</p><p></p><p>In a decent wok (we have hard anodised or ceramic to choose from) you don't even have to add oil, if you don't want it.</p></blockquote><p></p>
[QUOTE="DCUKMod, post: 1509544, member: 345386"] My cauli rice is really quick. Split cauli into florets. No need for neatness, but large floerts can be torn onto two. Blitz in food processor. Transfer the cauli rice to a hot wok, with whatever spices you choose and cook, constantly turning until hot, but not gone to mush (3 or 4 minutes). Serve. I use this technique for rice with curry (with Pilau seasoning), Faux Paella, Faux Kedgeree. you get the drift. In a decent wok (we have hard anodised or ceramic to choose from) you don't even have to add oil, if you don't want it. [/QUOTE]
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