Transforming a cauliflower to rice

[Antje77]

I saw your 'agree' rating, @Jaylee . Does that mean it's something agricultural or are you actually searching for the peskily elusive song?

 

[Jaylee]

I saw your 'agree' rating, @Jaylee . Does that mean it's something agricultural or are you actually searching for the peskily elusive song?

The agricultural terminology, @Antje77 . (Being a bit of a West Country boy.)

 

[Antje77]

The agricultural terminology, @Antje77 . (Being a bit of a West Country boy.)

Oh, bummer (not sure if that's a bad word according to the forum software). I'll keep on trying to find it myself then

 

[Antje77]

And speaking of songs, West Country boys and diabetes, you have heard the song Diabetes Blues by Gaz Brookfield I hope, @Jaylee ?

 

[Norfolkmell]

And why not, experimenting is fun. I also make risotto with cauliflower rice, chopped bacon, mushrooms and leeks and loads of grated cheese. Really good for a quick lunch when I'm able. Also good with whatever is lurking in the refrigerator that needs to be used up. There's a recipe on diet doctor for cauliflower hash browns, not tried it but like the sound of it.

 

[Marie 2]

I absolutely love cauliflower rice, a little bit of soy sauce or aminos on it and it reminds me of rice. And rice is something I have an issue with controlling my Bg’s with. But it’s great as just a bowl of for a snack, only 4 carbs for the whole bag. It’s also great as a side dish with veggies, sautéed with coconut cream, stir fried with mushrooms or veggies. One of my favorite foods!

 

[Antje77]

I think I have a plan, as I still want my cauliflower rice, especially after @Marie 2 's last remark
I'll use the hand grater on a big pizza plate to minimise loss. But the key part is I won't grate in the kitchen but in the chicken/rabbit pen, where every bit of flying cauliflower will be taken care of!

Will keep bg meter at hand in case of injury, as per @Rachox ' advice. I'm not vegetarian (although this particular meal will be) so no problem having a bit of finger in the mix.

Fingers crossed for dry weather

 

[Robbity]

I tried (bought) cauliflower rice and didn't like it at all, and as I I'm happyto stir fry, etc, cauliflower florets I just eat mine that way.

Re hoppers:

Yep, I call it a hopper.
Worked in the secure document destruction industry.. We shredded paper & where it goes in, is a hopper.. Lol.

My definition of a hopper is a funnel, tube or chute of some sort that you shove or pour things down for them to end up safely and neatly in a container at the other end. Suits all shapes, sizes and types of stuff that goes down it.

But @Norfolkmell definitely not a froggy or bunny or even a kangaroo type hopper in sight!

Robbity

 

[DCUKMod]

That's what I usually do, or cut in slices and roast in the oven. And don't forget the stem, that's the best tasting part of the cauliflower to me . But I want to make a relatively thin sauce and I'd like something rice like to mop it up. But mainly it's because it seems to be eaten by lots of people so there must be something to it and I wanted to try!

Antje - If you ever want to thicken a sauce, without adding flour or xanthan gum (or such like) micro-zap a few cauli florets, then add to the sauce, then deploy that bad boy stick blender. Just don't blend it too far, or it'll go runnier as it gets smoother.

(You can add raw florets too, if your sauce has a little longer to cook, it'll take up the flavour of your sauce more - then get to big boy out.)

 

[Flora123]

I use this now which is fantastic, especially now the whole family are eating cauliflower rice.

 

[JohnEGreen]

A short video from diet doctor.

 

[Brunneria]

just for info:

anything that works as a funnel or feeder = a hopper.
Can be used for lots of things, from sand (see pic), or grain, or animal feed, or as a hopper/chute for food processors.

@Antje77
do you have one of these mashers?

If you do, just break the cauli into florets, cook as normal, then when soft, use the masher to break the lumps down smaller. You can stop whenever you have the texture you want, from big lumps, to small, to rice texture, to smooth mash. Just make sure the cauli isn't too wet when you use the masher, or it will be a sloppy porridge like slurry.

this is a pic of slurry which is another farming term

 

[Antje77]

A short video from diet doctor.

Thanks! This is my plan, except for where I'll grate

do you have one of these mashers?

This will be plan B

 

[Norfolkmell]

Antje - If you ever want to thicken a sauce, without adding flour or xanthan gum (or such like) micro-zap a few cauli florets, then add to the sauce, then deploy that bad boy stick blender. Just don't blend it too far, or it'll go runnier as it gets smoother.

(You can add raw florets too, if your sauce has a little longer to cook, it'll take up the flavour of your sauce more - then get to big boy out.)

I like that idea, thank you

 

[JohnEGreen]

Antje - If you ever want to thicken a sauce, without adding flour or xanthan gum (or such like) micro-zap a few cauli florets, then add to the sauce, then deploy that bad boy stick blender. Just don't blend it too far, or it'll go runnier as it gets smoother.

(You can add raw florets too, if your sauce has a little longer to cook, it'll take up the flavour of your sauce more - then get to big boy out.)

I some times use a small amount of arrowroot powder which does not add very much carbohydrate and is grain free and gluten free.

 

[Antje77]

The grating went well and the chickens were very interested
Have not prepared my meal yet, so we'll find out if I like it later today.

 

[TriciaWs]

I am not keen on the cheaper pre-riced cauliflower available locally, and prefer the taste of my own home made.
The gadget I use is otherwise sold as a Cleaner.
Seriously, my lovely cleaner grates my cauliflower for me, using a standard hand grater (the larger holes), then I add a little oil and cook on 170C for 14 mins.
Store in fridge, reheat in microwave or frying pan.

 

[Pipp]

Homemade is better. I need to get some chickens to hoover up the mess. The dog will only clear up the cooked stuff.

Use plenty of favourite seasoning with the riced cauliflower, @Antje77 . I chop some onion and coriander into it and stir fry it.

 

[JohnEGreen]

Use plenty of favourite seasoning with the riced cauliflower, @Antje77 . I chop some onion and coriander into it and stir fry it.

A little turmeric turns it a nice yellowish colour and adds to the taste. I often add a pinch of nutmeg to my cauliflower rice or mash.

You can add just about any combination of spices you like.

 

[Antje77]

I wanted the rice because I wanted a thin sauce with lots of veggies, cream and vegetarian shawarma and I neede something to mop the fluids up.
Have fried the cauliflower rice with curry powder, salt and some chilli powder and made a giant pan of sauce, so part of that will have to be frozen for later use.

Now I'm doubting the wisdom of already frying my cauliflower before dinner time. How does it hold when reheated? And how best to do it? Fry again? Does it turn to mash in the microwave?