'Ricing' cauliflower, my experience.

[irisblue]

What a mess. I got a small head of cauliflower, cut it in half , & using my box grater, off I went. When the florets got too small to grate, using my cleaver, I chopped the remaining pieces finely. There are bits of cauliflower on the counter.
The cost of a bag of riced cauli @Krogers is $5/12 oz, way too much $.

I'd like a few less carbs in my meals, so I'll try again.

[Laffy Kat]

1. Aren't you supposed to cook it first and then put it through a ricer? nt

[The Polack MSgt]

2. Can you blanch a quartered head and then

run it through a potato ricer?

I'd guess that raw florets would be too hard to press through, but par boiled should be soft enough - Just a guess on my part though.

I only use my potato ricer on potatos

[Mike Rows His Boat]

3. I use a food processor machine.

Last edited Sat Apr 28, 2018, 01:17 AM - Edit history (1)

Using a ricing blade. Works very well.
The pre-riced doesn’t taste as fresh to me.

- -
Edit: cook and then rice.

[MANative]

4. I steam it then use my stick blender. Add a little parmesan, salt and pepper, good to go.

[Ohiogal]

5. I thought you are supposed to cook it first before you rice it?

I'm trying to watch my carbs, too.

[WomanWhoRoars]

6. Cook or steam it first

Cook or steam it first than run it through your processor.

[The Velveteen Ocelot]

7. Cook it first, then rice it,

then throw the whole mess down the garbage disposal. I hate cauliflower.

[Marthe48]

17. I love it roasted

Even frozen tastes fine. I lay it our on a pan, brush it with olive oil, add some salt, and roast it at 425 till it starts turning brown. Think I'll make some now.

[The Velveteen Ocelot]

18. Tried it that way. Still didn't like it.

Same with Brussels sprouts. Hated them as a kid, grew up, still didn't like them, and so was told they were really great if you roast them with olive oil and salt. So I tried cooking them that way. Still hated 'em.

[Marthe48]

19. I think you have to have a certain gene to like those veggies

I learned in biology so many years ago. If you don't have the gene, all of the cabbage relatives taste like tin. At least you tried.

[The Velveteen Ocelot]

20. That could be it. All members of the cabbage family taste terrible to me

with the exception of broccoli if there's enough cheese on it. But it doesn't taste like tin exactly (not that I've ever tasted tin), it's more a sharp/rotten taste. Anyhow, I don't like any of it.

[pnwest]

8. I buy Green Giant riced cauli mixes at Walmart (don't kill me). It's a good price and a

great product. I use the mixed veggie one just like fried rice - with meat and egg, and it's so good! Ricing it yourself sux entirely....

[TreasonousBastard]

13. Interesting. I'll check if my local Walmart has it. Other stores have it, but it's expensive.

[flamin lib]

9. Cut it in small pieces and put it in a good processor.nt

[JenniferJuniper]

10. Trader Joe's...

I love it but more than a few bites of cauliflower kills me.

[PennyK]

11. Yes, food processor is the way to go

And you know you can also make mashed 'potatoes' that way? If you process after steaming the cauli, add butter, milk, salt & pepper, and the secret ingredient - a bit of cream cheese. Yum!

[TreasonousBastard]

12. My food processor has a shredding blade that works just fine...

It does make a mess though.

What do you use it for? I've used it to mix in bread dough when I used to bake bread and now I'm making low-carb pancakes and waffles.

Next experiment is low-carb brownies and cupcakes.

[pnwest]

14. pizza crust!

[TreasonousBastard]

16. Absolutely!

[Kali]

15. you can rough chop in a food processor too

but I found this huge "cheese" grater that I got for the husband to make hash browns works better. Either way it does tend to make a bit of a mess so just do it over paper or a clean table and sweep all the bits up into your dish. it really does work for rice, I have a good Moroccan chicken recipe that I really like it with.

https://www.amazon.com/Norpro-355-Stainless-Potato-Grater/dp/B0000VLV6Q



Moroccan Chicken with Cauliflower Rice

1 head cauliflower (use box grater or food processor to grate into “rice-like” bits)

2-3 pounds of chicken (I use thighs/breasts)

2 tablespoons butter

1 onion, finely chopped

2 tablespoons ginger root, finely chopped or grated

2 garlic cloves, finely chopped

3 carrots, peeled and sliced

2 teaspoons cumin

1 teaspoon paprika

1 teaspoon coriander

1/2 teaspoon turmeric

1/2 teaspoon cinnamon

1/4 tsp cayenne (optional – the other spices will already add a bit of spiciness to the dish, so only add the cayenne if you want a really spicy dish)

1 red pepper, cut into thin strips

28-ounce can of diced tomatoes (do not drain)

1/2 cup minced parsley or cilantro

2 tsp salt

1 lemon

Directions:

Preheat oven to 375.

The base of the casserole is cauliflower grated into a rice-like texture. Chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade. Spread the grated cauliflower out in a 9×13 rectangular baking pan.

Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side.
Remove the chicken from the hot pan and set aside. Turn heat down to medium and add onion, ginger, garlic and carrots. Cook until the onions are soft. Add remaining tablespoon of butter and all spices. Stir well.

Add red pepper, the can of tomatoes, minced parsley or cilantro and salt. Return the chicken to the pot and simmer for 3-5 minutes.
Pour the chicken mixture over the cauliflower and mix really well, so the cauliflower is completely covered by the sauce. Slice a lemon into thin slices and lay on top of the casserole. Cover the pan with tin foil and bake for 35 minutes. Remove the tinfoil and cook for 25 minutes more.
Garnish with more fresh parsley or cilantro before serving.

Note: You can use a box grater for the cauliflower instead.

[csziggy]

24. That sounds really good!

I'll have to try it when I can eat solid food again.

Thanks for posting this.

[pansypoo53219]

21. my grandma got me hooked on steamed broccoli & cauliflower w/ browned butter.

and creamed broccoli stems.

[irisblue]

23. Mine too. Happy memory that.

[Vinca]

22. Put chunks of it in a food processor and pulse it until it's the right size for you.

Fast, easy and no mess.