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Cauliflower Rice
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<blockquote data-quote="AtkinsMo" data-source="post: 1693137" data-attributes="member: 104933"><p>I eat it regularly. If I’m cooking an Indian type meal, I prepare it as I would Pilau rice, fry shallot and garlic and ginger in butter, add desired spices (usually cumin, coriander, plenty of salt and pepper) add cauliflower, only blitzed on ‘pulse’ until coarse grains - don’t over-do it, and a couple of tablespoons of water. Stir through to coat all cauliflower with buttery, spicy mix. Cover with a tight lid and cook for a few minutes until you get the texture you like. It’s delicious, rice is bland in comparison and it soaks up curry sauce nicely. </p><p></p><p>I only have a little food processor attachment to a blitzer ‘wand’ and it makes plenty for 2 people in a couple of batches.</p><p></p><p>Or for ‘Chinese style’ use coconut oil, still add shallots, garlic and ginger, but this time add Chinese 5 spice and substitute dry sherry for the water, and add soy sauce at the end. Then I tend to add a handful of cashews and a handful of prawns.</p><p></p><p>Also about to try Cauliflower rice paella, a recipe I found on everylastbite.com looks delicious.</p><p></p><p>Both lovely, take less than 5 mins, fresh, full of vitamins and very low carb.</p></blockquote><p></p>
[QUOTE="AtkinsMo, post: 1693137, member: 104933"] I eat it regularly. If I’m cooking an Indian type meal, I prepare it as I would Pilau rice, fry shallot and garlic and ginger in butter, add desired spices (usually cumin, coriander, plenty of salt and pepper) add cauliflower, only blitzed on ‘pulse’ until coarse grains - don’t over-do it, and a couple of tablespoons of water. Stir through to coat all cauliflower with buttery, spicy mix. Cover with a tight lid and cook for a few minutes until you get the texture you like. It’s delicious, rice is bland in comparison and it soaks up curry sauce nicely. I only have a little food processor attachment to a blitzer ‘wand’ and it makes plenty for 2 people in a couple of batches. Or for ‘Chinese style’ use coconut oil, still add shallots, garlic and ginger, but this time add Chinese 5 spice and substitute dry sherry for the water, and add soy sauce at the end. Then I tend to add a handful of cashews and a handful of prawns. Also about to try Cauliflower rice paella, a recipe I found on everylastbite.com looks delicious. Both lovely, take less than 5 mins, fresh, full of vitamins and very low carb. [/QUOTE]
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