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Old 07-16-2013, 05:14 PM   #1
sherrymyra
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cauliflower rice

I tried this for the first time tonight with a kind of meat and soup mixture I cooked up in the crock pot and put it on the "rice". It was so good. Honestly it is better than rice. Not sticky and goopy.

I have been yearning for beef stroganoff for years. I am definitely going to make it soon.

I bet the possibilities are endless if a person puts their mind to it.
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Old 07-16-2013, 07:18 PM   #2
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I love it. Now try the tator tots using the riced cauliflower.
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Old 07-16-2013, 08:48 PM   #3
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I sure will then.
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Old 07-18-2013, 05:44 PM   #4
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My favorite way is to do a chicken or shrimp fried rice.
Saute chicken or shrimp, toss in some finely chopped green onion, celery and broccoli (or peas and carrots if your carbs allow), chicken broth(just a touch), soy sauce, garlic and ginger, then stir fry the "rice" in for about 30 seconds. Move to the side and scramble in an egg, mix and yum!
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Old 07-18-2013, 06:10 PM   #5
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Dottie that sounds really good. Stir fry. Haven't had that for ages either.
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Old 07-27-2013, 07:48 PM   #6
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What is the best way to rice cauliflower in all of your experience?

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Old 07-28-2013, 05:41 AM   #7
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I cut into chunks and toss into food processor, using the sharp blade. I really don't remember how long . . . follow procedure recommended by Dana Carpender in one of her cookbooks, or maybe Fran McCullough, however that name is spelled.
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Old 07-28-2013, 06:44 AM   #8
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What is the best way to rice cauliflower in all of your experience?

Tracy
I love Dottie's idea using water and a blender to rice it. I'll see if I can find it.
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Old 07-28-2013, 06:46 AM   #9
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I use the blender every time now, so easy.
Put a bag of thawed frozen cauliflower (or fresh, cut into flowerettes) in a blender, cover with water, hold down the lid and pulse a few times.
Pour through a fine mesh strainer and let drain a few minutes.
Perfect "rice" every time
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Old 07-28-2013, 06:54 AM   #10
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Hi!

I eat a lot of Indian food, which previously meant a LOT of rice. I was thrilled to find a cauliflower rice recipe. Tried hand grating a head of cauli...what a pain. Tried in the food processor with water and got puree LOL...which was fine for mashed cauli Then tried dry cauli in another food processor (we have 5 of the things!) and got perfect riced cauli. It's been a lifesaver as I can continue to enjoy curry
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Old 07-28-2013, 07:07 AM   #11
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I never tried the food processor and water, but the blender works perfectly
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Old 07-28-2013, 08:42 AM   #12
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Originally Posted by Dottie View Post
I use the blender every time now, so easy.
Put a bag of thawed frozen cauliflower (or fresh, cut into flowerettes) in a blender, cover with water, hold down the lid and pulse a few times.
Pour through a fine mesh strainer and let drain a few minutes.
Perfect "rice" every time
Great!! I knew it was Dottie. Thanks.

I use this way every time now.
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Old 07-28-2013, 08:42 AM   #13
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This sounds like a good trick to use my new Vitamix. I've been wanting to try cauliflower rice but to lazy to grate
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Old 07-28-2013, 10:13 AM   #14
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Quote:
Originally Posted by Dottie View Post
I use the blender every time now, so easy.
Put a bag of thawed frozen cauliflower (or fresh, cut into flowerettes) in a blender, cover with water, hold down the lid and pulse a few times.
Pour through a fine mesh strainer and let drain a few minutes.
Perfect "rice" every time
Thank you, Dottie! This is the method I'll try.

Tracy
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Old 08-28-2013, 09:10 PM   #15
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OMG OMG OMG OMG OMG I tried cauliflower rice for the first time tonight. What was I thinking?!?! Why did I wait so long?!?! It is sooo good!

My favorite non-LC food is eating white rice with a protein in some sort of gravy (the creamier the better). This totally is satisfying that craving and sooo LC.

Freakin' life changing
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Old 08-29-2013, 05:31 AM   #16
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Just marking my spot.
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Old 08-29-2013, 05:46 AM   #17
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I thought the same thing the first time I tried it.
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Old 08-29-2013, 06:04 AM   #18
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Quote:
My favorite non-LC food is eating white rice with a protein in some sort of gravy (the creamier the better). This totally is satisfying that craving and sooo LC
Olive! Please tell me how you make LC gravy!!!
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Old 08-29-2013, 08:41 AM   #19
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Olive! Please tell me how you make LC gravy!!!
LOL, um let me think. I usually start out cooking diced onion and garlic in lots of butter until it gets transparent (pretty much, as soon as you can smell it). Then I add my protein, and cook over medium heat until just done, then take it out of the pan. Then I add 1 c of HWC to the protein drippings, stirring constantly. Maybe some black pepper and nutmeg at this point. I use an extra pat of butter or cream cheese to thicken as opposed to any kind of flour or starch.

Hope that helps. It's incredibly rich but that's the way I like it
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Old 08-29-2013, 10:36 AM   #20
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Oh man that sounds delish! Thanks so much Olive! Am doing roasted skin-on chicken breast tonight and was just thinking about how much I miss a good rich gravy *salivates*
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Old 08-29-2013, 01:59 PM   #21
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I have tried a bunch of different ways to "rice" the cauliflower- including hand grater (what a mess!), blender and water technique (I think I just didnt do it right but I did not have great luck with this) and small food processor. My best results by far have been using the full size Cuisinart with the S blade: chop up the fresh cauli into uniform 1 inch pieces or so, add to the bowl, pulse maybe 10 times and PRESTO!

I will usually rice one or two heads of cauli on the weekends and use it as a starch replacement all week- it keeps really well. Can easily be used as rice, mashed into fauxtatos, incorporated into a cauli-cheese pizza crust. I have even started making tortillas out of it by microwaving it, squeezing as much excess water as possible, adding an egg and a cup of cheese to the mix, then spreading it on a bake sheet and cooking for 20 min or so. These tortillas are very durable- even hold up to carnitas- with all the fixins!

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Old 08-29-2013, 02:47 PM   #22
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Mine does fine the food processor without adding water. Like what Gabby is describing. Those tortillas sound worth a try.
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Old 08-29-2013, 05:08 PM   #23
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I get perfect "rice" by chopping it into small-medium chunks (remove all stalk), boiling for 7 minutes and then pulsing through food processor ("chop" setting) about 10 seconds. I like my rice on the softer side though.
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Old 08-29-2013, 08:35 PM   #24
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Can frozen cauliflower be used to make rice? Sometimes a person just doesn't have a head of cauliflower on hand.
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Old 08-30-2013, 07:07 AM   #25
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Yes, I use frozen instead of fresh all the time Just thaw it first of you're going to do the water/blender method or it won't chop properly.
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Old 08-30-2013, 07:23 AM   #26
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I just discovered using cauliflower rice to make "risotto". Dana Carpender has several variations of this in her 15 Minute Low Carb Recipes. The one I tried first was Mushroom Risotto, but now I plan to try all of them.
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Old 08-30-2013, 01:30 PM   #27
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Dottie, I came in here especially to remark on your photo. I have never seen a pic of you until now. You are so lovely - very pretty! Thanks for sharing.
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Old 08-30-2013, 02:16 PM   #28
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Thank you, Jennifer
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Old 08-30-2013, 03:21 PM   #29
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Either there is a shortage of cauliflower or there are a lot of low carbers here. I had to go to four different stores to find fresh and frozen cauliflower. I am well stocked now.
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Old 08-30-2013, 04:51 PM   #30
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Same problem here froggy! I always can find fresh (which I prefer) but for convenience I like frozen, and frozen cauli is SO hard to find around here!
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