|02-26-2012, 10:58 AM||#1|
Junior LCF Member
Join Date: Apr 2004
Cauliflower Rice Question
I made the cauliflower fried rice a lot and LOVE it. My question is, though - how well does the mock rice hold up in regular rice recipes? For instance, if I have a jambalaya recipe that has rice in it, can I just substitute the cauliflower rice and cook it the same?
|02-26-2012, 12:31 PM||#2|
Way too much time on my hands!
Join Date: Jun 2002
Location: Spring, TX
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
If you add the rice raw to your regular jambalaya, you won't want to cook cauli-rice nearly as long or it will turn to mush.
Here's a jambalaya recipe that I made once:
1 medium cauliflower, grated, 20 ounces
1 green pepper, coarsely chopped, 6 ounces
2 stalks celery, coarsely chopped
1 small onion, diced, 2 1/2 ounces
2 cloves garlic, minced
2-3 boneless chicken breasts, cubed
8 ounces smoked sausage, sliced
8 ounces ham, cubed
14.5 ounce can diced tomatoes, undrained
8 ounce can tomato sauce, 3/4 cup
3 teaspoons Cajun Seasoning
Salt and pepper, to taste
Heat about 2 tablespoons oil in an 8-quart Dutch oven or pot. Sauté the peppers, celery, onion, garlic, chicken and Cajun seasoning, on medium-high heat, until the chicken is nearly done. Add the sausage, ham and cauliflower. Mix well. Stir in the tomatoes and tomato sauce. Bring to a boil, turn down to low. Cover and simmer about 20 minutes until the cauliflower is tender, but not mushy. Season to taste with salt and pepper.
Makes 8-12 servings
Per 1/8 Recipe: 265 Calories; 15g Fat; 22g Protein; 11g Carbohydrate; 3g Dietary Fiber; 8g Net Carbs
Per 1/12 Recipe: 177 Calories; 10g Fat; 15g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
My husband gave this a big thumbs up! It's basically my regular jambalaya recipe with cauliflower instead of rice. My son couldn't taste the difference, but he did say that the texture was slightly different than real rice.
|02-26-2012, 02:19 PM||#3|
Join Date: Dec 2009
Stats: lost 130 lb so far, and miles to go before I sleep
WOE: low carb controlled calorie
Start Date: June, 2009
right, mostly add the flavoring ingredients to the cauliflower once it's cooked to your satisfaction, in other words, cook them separately.
I find these combo dishes end up being too many carbs most times. all the seasonings, etc., have carbs and add up. I know, I could just eat a very small serving, but I am not very good at eating half a cup of a main dish! LOL
Often I don't come back to read threads where I've posted. If you want me to see something, please send me a private message. Thanks!
|02-27-2012, 07:14 AM||#5|
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
I use frozen cauliflower, rice it in pulses in the food processor and just barely warm it through. So I'd add it at the very end.
Keep in mind it won't soak up liquids like grain based rice will, so you may need to adjust the amount of liquids in your recipe that calls for you to cook the rice in the recipe
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools
http://ndb.nal.usda.gov/ <--FDA nutritional counts
http://www.onlineconversion.com/ <-- cooking and other conversions
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