Oh, bummer (not sure if that's a bad word according to the forum software). I'll keep on trying to find it myself thenThe agricultural terminology, @Antje77 . (Being a bit of a West Country boy.)
Yep, I call it a hopper.
Worked in the secure document destruction industry.. We shredded paper & where it goes in, is a hopper.. Lol.
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!
Thanks! This is my plan, except for where I'll grateA short video from diet doctor.
This will be plan Bdo you have one of these mashers?
I like that idea, thank youAntje - 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.)
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.)
Use plenty of favourite seasoning with the riced cauliflower, @Antje77 . I chop some onion and coriander into it and stir fry it.