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Fri Apr 27, 2018, 02:27 PM

'Ricing' cauliflower, my experience.

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.

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Arrow 24 replies Author Time Post
Reply 'Ricing' cauliflower, my experience. (Original post)
irisblue Apr 2018 OP
Laffy Kat Apr 2018 #1
The Polack MSgt Apr 2018 #2
Mike Rows His Boat Apr 2018 #3
MANative Apr 2018 #4
Ohiogal Apr 2018 #5
WomanWhoRoars Apr 2018 #6
The Velveteen Ocelot Apr 2018 #7
Marthe48 Apr 2018 #17
The Velveteen Ocelot Apr 2018 #18
Marthe48 Apr 2018 #19
The Velveteen Ocelot Apr 2018 #20
pnwest Apr 2018 #8
TreasonousBastard Apr 2018 #13
flamin lib Apr 2018 #9
JenniferJuniper Apr 2018 #10
PennyK Apr 2018 #11
TreasonousBastard Apr 2018 #12
pnwest Apr 2018 #14
TreasonousBastard Apr 2018 #16
Kali Apr 2018 #15
csziggy Apr 2018 #24
pansypoo53219 Apr 2018 #21
irisblue Apr 2018 #23
Vinca Apr 2018 #22

Response to irisblue (Original post)

Fri Apr 27, 2018, 02:30 PM

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

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Response to irisblue (Original post)

Fri Apr 27, 2018, 02:31 PM

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

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Response to irisblue (Original post)

Fri Apr 27, 2018, 02:31 PM

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.

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Response to irisblue (Original post)

Fri Apr 27, 2018, 02:32 PM

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

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Response to irisblue (Original post)

Fri Apr 27, 2018, 02:32 PM

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

I'm trying to watch my carbs, too.

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Response to irisblue (Original post)

Fri Apr 27, 2018, 02:41 PM

6. Cook or steam it first

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

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Response to irisblue (Original post)

Fri Apr 27, 2018, 02:43 PM

7. Cook it first, then rice it,

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

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Response to The Velveteen Ocelot (Reply #7)

Fri Apr 27, 2018, 06:04 PM

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.

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Response to Marthe48 (Reply #17)

Fri Apr 27, 2018, 06:43 PM

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.

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Response to The Velveteen Ocelot (Reply #18)

Fri Apr 27, 2018, 07:30 PM

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.

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Response to Marthe48 (Reply #19)

Fri Apr 27, 2018, 07:33 PM

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.

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Response to irisblue (Original post)

Fri Apr 27, 2018, 02:49 PM

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....

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Response to pnwest (Reply #8)

Fri Apr 27, 2018, 04:46 PM

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

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Response to irisblue (Original post)

Fri Apr 27, 2018, 03:36 PM

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

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Response to irisblue (Original post)

Fri Apr 27, 2018, 04:36 PM

10. Trader Joe's...

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

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Response to irisblue (Original post)

Fri Apr 27, 2018, 04:42 PM

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!

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Response to irisblue (Original post)

Fri Apr 27, 2018, 04:44 PM

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.

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Response to TreasonousBastard (Reply #12)

Fri Apr 27, 2018, 04:50 PM

14. pizza crust!

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Response to pnwest (Reply #14)

Fri Apr 27, 2018, 05:28 PM

16. Absolutely!

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Response to irisblue (Original post)

Fri Apr 27, 2018, 05:18 PM

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.

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Response to Kali (Reply #15)

Sat Apr 28, 2018, 09:09 PM

24. That sounds really good!

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

Thanks for posting this.

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Response to irisblue (Original post)

Fri Apr 27, 2018, 07:35 PM

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

and creamed broccoli stems.

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Response to pansypoo53219 (Reply #21)

Fri Apr 27, 2018, 08:02 PM

23. Mine too. Happy memory that.

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Response to irisblue (Original post)

Fri Apr 27, 2018, 07:45 PM

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.

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