That would be a good strategy next time. But this time I wanted to know if it was edible before making the sauce, as no cauliflower would have meant adjusting the sauce a bit.I've never tried reheating it. It takes so little time to do that I just do it as the main element is about to be dished up.
That would be a good strategy next time. But this time I wanted to know if it was edible before making the sauce, as no cauliflower would have meant adjusting the sauce a bit.
I reheated in the frying pan and I very much liked the result (as did the dogs with the leftovers on my plate)
Part of what's left is in the fridge and part in the freezer, so I'll find out how that works in due time.
In fact it was so successful that I think I'll make cauliflower rice when having Chinese take away again instead of the rice. Of course that still leaves me with sweet sauces and batter in some dishes, but taking the rice out will make the insulin guessing game at least a bit easier
The cat in the picture looks as though it would also like to help with the cleaning of the plate.I reheated in the frying pan and I very much liked the result (as did the dogs with the leftovers on my plate)
The cat had finished a big blob of crème fraîche already, so I expect it was quite satiatedThe cat in the picture looks as though it would also like to help with the cleaning of the plate.
With dinner todayfor us it was Caribbean cauliflower with a Jamaican jerk spice mix spicy but tasty.I do all sorts with Cauli Rice - Pretendy Paella, Kedgeree, Pilau "Rice", Egg Fried "Rice", "Rice" and Peas, with Cajun spices, Risnotto (risotto, but not).
Honestly, once paella, pilau or other spices are added, it's very convincing. If doing a risnotto, rather than having the rice in with the meat, veg or whatever for a long time, just do the rest, with less fluid and add the cauli at the end, just to heat it through and soften the texture a little.
Did you mean to ask me? If so, just scroll up a bit and you'll find 2 pictures, one of the grating with the chickens and one of the resulting meal. I've decided I love cauliflower riceCan see it was a week ago you posted. Have you had a go at making cauliflower rice yet?
There should be a rule on all of the internet.With dinner todayfor us it was Caribbean cauliflower with a Jamaican jerk spice mix spicy but tasty.
Thank you. That’s sounds amazing.@Hotpepper20000
This is a keto version of Jerk spice
2 tbsp onion powder
1 tbsp dried chives
1 tbsp dried thyme
1 tbsp ground allspice
2 tsp ground black pepper
2 tsp Scotch bonnet chili flakes
2 tsp garlic powder
½ tsp ground nutmeg
½ tsp ground cinnamon
1 tbsp sea salt (optional)
Gives far more than you need store what you dont use in a jar.
Rice a cauliflower head
skillet or frying pan on hob
Add butter to pan
when butter melted add rice plus spice to skillet/pan
stir around for a while while it heats up.
allow to saute for say five minutes on lowish heat
that's about it simple
I do add pinch of salt and black pepper to taste.
Though salt and pepper not really required as already in the spice mix
you can of course buy Jamaican Jerk Spice but it will have some sugar in it.
Not lasagna, but do you like aubergine? Moussaka is sort of lasagna with aubergine instead of pasta, when made without the potato (layers of bolognese like sauce and aubergine, topped with a thick layer of bechamel with lots of cheese).I had a thought today and wondered whether anyone had tried replacing the pasta in a lasagne with thin layers of cauliflower mash. It sounded ok but didn't feel confident to try straight away. Have replaced the pasta with griddled strips of courgette but my beloved hated it and I wasn't keen either.
Ideas anyone?
Thanks in advance
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