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Message: <blockquote data-quote="DCUKMod" data-source="post: 1972499" data-attributes="member: 345386">Cauliflower rice is easy and a great carrier/filler.I do mine, firstkly I blitz decent sized florets in thre food processor - I usually do it in batches or some becomes almost ground. To cook, I use a hot wok and stir fry it, with whatever spices I fancy, including Pilau (rice) spices.I also make a mean Pretendy Paella.  I make a batch of cauli rice.  Start by soaking a few saffron strands in an egg cup full of water for an undetermined "while".  I then cook off the chicken, pork or whatever slightly longer cooking meats I have, with plenty garlic and paella spices.  I then add the cauli rice and saffron and stir fry it to mix everything together, including the saffron water, then lastly chuck in any seafood I'm using - prawns, calimari or whatever.It disappears fast in this house!It also reheats well, although not usually required here!</blockquote>

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