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Cauliflower Rice

Ruth26

Ruth26

Well-Known Member
Messages
54
Type of diabetes
Type 2
Treatment type
Tablets (oral)
I have just purchased a new food processor & intend to try making my own cauliflower rice.

Can I do big batches & if so how do I best store it ... how long will it stay fresh in the fridge & can I freeze it?

Also any good ideas for flavouring it ?

Thanks
 
Ruth26 said:
I have just purchased a new food processor & intend to try making my own cauliflower rice.

Can I do big batches & if so how do I best store it ... how long will it stay fresh in the fridge & can I freeze it?

Also any good ideas for flavouring it ?

Thanks
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Ruth, I don't do ginagerous batches, but if I do a full cauliflower (depending on size, clearly), there will be more than enough for a single meal. Personally, I haven't frozen it, but I understand it freezes fine, but for my extrra portions, I use a decent clip top container and it keeps for a few days.

For flavourings, I tend to think about what I'm having it with and season/spice it accordingly; so thing like accompanying a curry will usually mean I add Pilau seasoning to the rice. I'f I'm creating a pretendy Paella, I still use the same seasonings as I would for the rise in that, similarly for risotto style dishes. I do also find it absolutely fine, plain.

Cauli rice is a real revelation to me. These days I can actually eat rice, but if I'm on my own I'll never cook rice, and it's faster anyway. Cooking it in a hot wok, it only takes a very short few minutes to cook really as soon as it's hot, it's done.

Enjoy!
 
Hi,

Yes, it freezes - but it comes out with that wet, slightly translucent look that frozen cauliflower always gets.

I chop it up in the blender (to rice texture) and freeze it in individual portions. Using bags or plastic pots, whichever I have more of available.

Then I usually just tip it into the curry I am making, rather than phaffing around with it separately. I'm not really a fan of cauli rice, but I love a curry with cauli rice cooked into it, absorbing all the flavours and improving the overall curry texture - plus the extra veg factor.

Having said that, rice has always been nothing more than a bland sauce soaker to me. I feel no sense of deprivation at all to exclude it from my diet. Especially on a plate with curry - I just do other, nicer, more flavoursome side dishes, like home made onion bhajis, or spinach/aubergine in spices.
 
I have not frozen it but I do find after a couple of days in the fridge it does start to go slightly brown so I usually just do enough for a meal and the rest of the cauliflower then keeps better
 
Brunneria said:
Then I usually just tip it into the curry I am making, rather than phaffing around with it separately.
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Now she tells me, just a little late. It's a good idea though.

PS. It freezes very well but in a block so do portions in a Chinese chippy plastic thing or similar.
 
PenfoldAPD said:
I've avoided 'substitutes' but the super lovely @debrasue and @bulkbiker have convinced me today to try cauli mash. Maybe cauli rice is next!
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I was similar, Penfold; especially as I have always coped OK with modest portions of rice, but the cauli variant really is very good, in my view, and minimal guilt if the portion looks like Mount Everest.
 
AndBreathe said:
I was similar, Penfold; especially as I have always coped OK with modest portions of rice, but the cauli variant really is very good, in my view, and minimal guilt if the portion looks like Mount Everest.
Click to expand...

Lucky you! I've found a Jasmine rice - frozen, from Cook - that I can ate (8g of carbs) and still have ok FBG - going to grab a cauliflower this weekend and try it! Love my low carb cauli cheese that another forum member taught me.
 
Used to process and freeze. Used to take out night before cooking to defrost.

Heat oven. Mine used to be about 180.
Line a tray with baking parchment.
Spread the cauli over tray. About 1/2cm thick.
Sprinkle over mixes of herbs. We used barts meditereanean herbs.
Sprinkle over olive oil and put in oven.
We used a spatula and turned 1/2 way through.

I'm sure we cooked for about 20 mins.. depends how crunchy you want it..

Best taste ever with curry.
 
bulkbiker said:
Cauli rice is good too . I kinda toasted mine in the oven after grating along with the tips of my fingers.. if only we had a food processor..
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Would I be able to do it in my Kitchen Aid :):):)
 

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donnellysdogs said:
Used to process and freeze. Used to take out night before cooking to defrost.

Heat oven. Mine used to be about 180.
Line a tray with baking parchment.
Spread the cauli over tray. About 1/2cm thick.
Sprinkle over mixes of herbs. We used barts meditereanean herbs.
Sprinkle over olive oil and put in oven.
We used a spatula and turned 1/2 way through.

I'm sure we cooked for about 20 mins.. depends how crunchy you want it..

Best taste ever with curry.
Click to expand...

That sounds amazing!
 
I totally love this forum but wish I could 'save' posts - all these amazing suggestions but I have a memory like a sieve (I am 48!) and forget how to find them :)
 
PenfoldAPD said:
I totally love this forum but wish I could 'save' posts - all these amazing suggestions but I have a memory like a sieve (I am 48!) and forget how to find them :)
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Cut and paste into another programme like Word or Excel. That's what I just did with @donnellysdogs' recipe, which does sound lush! Or maybe you can cut and paste onto your profile page?
 
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