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Cauliflower rice

ladybird64

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Right, I've decided..I'm going to try it with my curry. I don't like the thought of it much but the only way to find out if it is any good is to try it..can't complain otherwise!

I find it practically impossible to portion control with rice so it's probably best if I can leave it for the time being.

Will report back on my findings later.
 
Just don't try to grate it like cheese. Bung it in a food processor. Takes seconds.
Fried until toasty brown in a bit of butter, it is heavenly.

wiflib
 
Agree its fab, I think better than rice cos it has flavour.
 
For curry - grate cauliflower as wiflib says,, use your food processor, cook in the microwave (dont add liquid) on high for 5 minutes.
Meanwhile melt a little ghee in a pan, fry a little bit of finely chopped onion, with cassia or cinnamon bark, a couple of cloves and a couple of cardamom pods, then add a bay leaf and leave to infuse for a few minutes. Add your cauliflower, salt and pepper and stir through, remove spices. You will be able to fool people, it does taste like pilau rice, people will never guess its cauli.
 
I'm sure, if you alter the spices, you could make this to suit Chinese, Thai, Italian etc etc. I'm going to try it with pesto this evening to go with chicken in a cream & basil sauce.

Last week I made to go with curry and added turmeric, black onion seeds and garlic to the frying onion. It was very easy to whizz in the food processor and cook in the frying pan, which saved another bowl going in the dishwasher. Wish my food processor bowl & lid didn't take as much space in there!

Julia
 
SweetHeart - please remember to post your recipe for chicken in cream basil sauce, thanks.

And you are quite right, you can add all sorts of spices to the plain cauli rice, interesting isnt it, who would have thought that cauli can be so nice.
 
Ok, tried it. Erm.. :think: I think I may need to practice a bit more.

I followed something I found on the net, chopped it into small pieces by hand (first mistake, it goes everywhere) added a knob of butter and olive oil to the pan and fried it gently, just added cayenne and salt.
I had a little taste while it was still very firm and it just tasted a bit..caulifloury. Then the phone went, I was stuck on the call for 15 mins then remembered the "rice"..lets say it was well cooked.

I am going to be truthful and say I had some rice, the real thing. BUT..I added about a small level dessertspoonful to my cauli mix and it seemed much more palateable. Probably all in my mind but it's a mean to an end this way, I can reduce my amounts significantly without feeling deprived. For me, it is more of a psychological thing than a physical thing..if that makes sense!

My curry is made with cloves, cinnamon, cardamom, garlic, ginger etc so next time I shall try cooking the cauli that way, see if it makes a difference.

Thanks for the suggestions ladies.
 
I am going to have to buy a fresh cauliflower. I don`t think frozen will make rice.
 
Jeannemum said:
I am going to have to buy a fresh cauliflower. I don`t think frozen will make rice.
Click to expand...

Frozen cauli is blanched in water before freezing so I imagine it would be a tad soggy.

The cauli rice with pesto was lovely...looking forward to trying it in the summer when I make fresh pesto.

Julia
 
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