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- 4,384
- Location
- Suffolk, UK
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
- Diet drinks - the artificial sweeteners taste vile.
Having to forswear foods I have loved all my life.
Trying to find low carb meals when eating out.
Having (as described in another thread) made my first batch of raw cauliflower rice, about 500g, I now had to cook it.
I read that you have to cook it otherwise it smells even more "raw cauliflower" than the original florets.
Having smelled it, I agree.
On line recipes then diverge quite a bit.
I split the 500g into two roughly equal portions.
Instructions seem to agree that you should cook for about 5 minutes in a shallow pan.
Method 1 - extra virgin olive oil and butter warmed in the pan. Added the cauli. Cooked for a bit, and it looked dry so added some more butter.
After a bit it seemed to be shrinking so covered the pan with a lid.
Put timer on for 5 minutes.
As per the instructions there was a slight browning of some of the cauliflower. It had shrunk quite a bit even with the lid on. Saved to a plastic box.
Method 2 - same procedure, but before the lid went on added some chicken stock (all this started when we had roast chicken and I made a curry of the leftover bits and pieces).
May have added a bit too much stock. Cooked for 5 minutes with the lid on, then for an extra minute with the lid off to evaporate some water.
This looks more promising.
A quick taste showed there was still a firm texture, although there was some residual liquid.
First tentative conclusion - add some liquid at the start of cooking to preserve texture and bulk.
First impression - it looks more like cauliflower couscous (which allegedly was the original name) but seems very palatable and hopefully will alleviate the mind's craving for rice with curry which is illogical but factual.
I think this may be the basis for various fried rice recipes. Let us see if I can bear up under the burden of preparation from scratch. I will try store bought variants if they can overcome my inherent meanness.
How does the team cook their rice?
I read that you have to cook it otherwise it smells even more "raw cauliflower" than the original florets.
Having smelled it, I agree.
On line recipes then diverge quite a bit.
I split the 500g into two roughly equal portions.
Instructions seem to agree that you should cook for about 5 minutes in a shallow pan.
Method 1 - extra virgin olive oil and butter warmed in the pan. Added the cauli. Cooked for a bit, and it looked dry so added some more butter.
After a bit it seemed to be shrinking so covered the pan with a lid.
Put timer on for 5 minutes.
As per the instructions there was a slight browning of some of the cauliflower. It had shrunk quite a bit even with the lid on. Saved to a plastic box.
Method 2 - same procedure, but before the lid went on added some chicken stock (all this started when we had roast chicken and I made a curry of the leftover bits and pieces).
May have added a bit too much stock. Cooked for 5 minutes with the lid on, then for an extra minute with the lid off to evaporate some water.
This looks more promising.
A quick taste showed there was still a firm texture, although there was some residual liquid.
First tentative conclusion - add some liquid at the start of cooking to preserve texture and bulk.
First impression - it looks more like cauliflower couscous (which allegedly was the original name) but seems very palatable and hopefully will alleviate the mind's craving for rice with curry which is illogical but factual.
I think this may be the basis for various fried rice recipes. Let us see if I can bear up under the burden of preparation from scratch. I will try store bought variants if they can overcome my inherent meanness.
How does the team cook their rice?