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Message: <blockquote data-quote="AndBreathe" data-source="post: 1296530" data-attributes="member: 88961">I put however much cauliflower we want through the food processor for cauli rice.  I would usually say it's also much cheaper that way, but currently caulis are relatively expensive and small.  However to my point.I found microwaving the cauli rice made it too wet for my taste.  I stir fry it in the wok, over a high heat.  You can either add a tiny amount of oil (as I usually do to keep my fat intake up), or use a dry pan.  It works best with a very hot wok, keeping the "rice" moving.  It literally takes no longer than the microwave option, and in my view results in a much close assimilation.  Yummmmmm.</blockquote>

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