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Cauliflower Rice
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<blockquote data-quote="DCUKMod" data-source="post: 2207786" data-attributes="member: 345386"><p>For me, the secret when preparing cauli rice, is to do the food processor chopping in modest batches. I used to use a grater attachment, but chipping seems better, in my opinion.</p><p></p><p>I just get out a couple of cookie sheets, get chopping. When done, tip the contents of thee FP bowl into a container for use fresh, or onto the cookie sheets for open freezing. The open freezing is very quick. then i transfer to poly bags, or contaiers froa another time.</p><p></p><p>I love cauli of all sorts, so have always eaten all but the very woody parts of the stalks, but your comment makes me think I could maybe get best of both worlds by approaching things a little differently.</p><p></p><p>I can't honestly say I have ever bought frozen cauli rice, although I have bought fresh, pre-prepared the odd time when time has been at a premium.</p></blockquote><p></p>
[QUOTE="DCUKMod, post: 2207786, member: 345386"] For me, the secret when preparing cauli rice, is to do the food processor chopping in modest batches. I used to use a grater attachment, but chipping seems better, in my opinion. I just get out a couple of cookie sheets, get chopping. When done, tip the contents of thee FP bowl into a container for use fresh, or onto the cookie sheets for open freezing. The open freezing is very quick. then i transfer to poly bags, or contaiers froa another time. I love cauli of all sorts, so have always eaten all but the very woody parts of the stalks, but your comment makes me think I could maybe get best of both worlds by approaching things a little differently. I can't honestly say I have ever bought frozen cauli rice, although I have bought fresh, pre-prepared the odd time when time has been at a premium. [/QUOTE]
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