By riffraff on May 10, 2005
Photo by Debbwl
Photo by Debbwl
"This is a way to enjoy the texture of rice without cheating on the low carb diet. I had to add the salt as a recipe cannot be posted with only one ingredient."
Serving Size: 1 (74 g)
Servings Per Recipe: 3
"We love cauliflower rice and make it often. Just wanted to let you know, it can be made just as well with frozen!! I zap the bag in the microwave for about 3 minutes (to soften - it will still be kinda frozen) then shred it in the food processor. I usually add a sprinkle of salt and a bit of butter and then throw it back in the microwave (covered) for 3-4 minutes to finish. We use it just like regular rice. The fresh is great - but when its not in season, the frozen is a LOT cheaper! HTH. :)"
"If you like the lo-carb mashed cauliflower substitute for mashed potatoes, you are going to LOVE this substitute for rice. The texture is surprisingly excellent and it is really good topped with anything you might put on top of rice. A big hit with me."
"This was quite good. My husband said and I quote "This might just be better than rice". We served it under Trader Joe's Chicken Pasilla Chili and it was a hit. I used the fancy orange cauliflower and the 'rice' looked Spanish! I imagine it will look Indian when I make curry! Plus, if you like, you can steam it in a microwave safe bowl, depending on your watts, for a few minutes (don't add anything) and it comes out fluffy and gorgeous. Then add your pat of butter and serve!"
"Made this for dinner last night. It was so easy. I simply grated the head and placed it in the mircorwave for 5 minutes. A dash of salt and a tbsp of butter and wha la, a wonderful sub for rice. I paired this dish with Gordon's Seasoned Tilpia filets (found in the frozen section) and steamable garden medly veggies. So yummy and only took Ten Minutes to cook the entire meal. Great for Mom's on the go with little time to spare for cooking. I will most certainly be making this again. Maybe next time spice it up a bit with a dash of cinnamon and cumin prior to steaming in mircowave. We love our rice cooked that way so maybe it will work well with this concept too."
"We have been following a low carb diet for about 1 1/2 yrs now and this is a great find. I made it to serve with a creamy seafood dish that is normally served over rice. We couldn't tell the difference! I cooked it for about 3-4 minutes as my microwave has a high wattage. Thank you, we will use this recipe again!"
"Simple and Easy to prepare. I served it with my Lower Carb Andouille and Okra Gumbo recipe and didn't miss the rice! Now if you could just come up with a cauliflower based crusty french bread, my meal would be complete :)"
"I learned how to make cauliflower like this from a personal trainer when I was trying to eat lower-carb. I just put the cauliflower in the food processor and chop until it's the size of rice. Then I put it in a tightly covered microwave-safe container (I use glass). No need to add any water. Microwave about 7 to 10 minutes on high until done (better to under cook than over cook it). I add this to soups and sneak it in with white rice to stretch it and cut down the carbs. I don't even like cauliflower but I do like it this way. Refrigerate in a tight container -- it keeps in the fridge for a really long time so don't hesitate to make an entire head even if you're just one person. Fast, easy, cheap and nutritious. It doesn't get better than that!"
"Was surprised that this really did turn out just like light fluffy rice. I made as written using the saute method, keeping in mind not to overcook as I think that is the trick to this recipe. I served as a simple plain side like one would white rice and would like to maybe try making it into a fried rice dish next time. One last note 1/2 a head feeds 4 very easily. Thanks for the post."
"What a phenomenal idea!!!! I made half a head of cauliflower and microwaved it for exactly 6 minutes and it was perfectly done, a little crunchy and so fluffy! After cooking, I sprinkled with some garlic salt, parmesan cheese and a drizzle of olive oil. Absolutely delicious! This will go directly into my "WOW" cookbook and thank you ever so much for sharing this great recipe."
"I sauteed in butter then served with a veggie stir fry. I like this even better than rice - very tasty!"
"Really good. I jazzed it up by adding some dried parsley,grated parmesan and black pepper."
"GREAT!!! I sauted it with some EVOO and then added some egg beaters, soy sauce, cooked broccoli, and steak pieces. I thought it looked a lot like rice, but my boyfriend didnt think so."
"What a cool recipe! Great low-carb substitute for rice! Incredibly easy to make. Lovely with stir-frys and curries. Thank you!"
"This is great! Arguably, I think it actually works better with many chicken dishes than white rice would. I like using the saute method, because I think it adds a depth to the cauliflower. Unsure if this would go over well for DH, I actually did a mix of half white rice and half cauliflower rice. I got a clean plate and a thumbs up. Thanks RR for a great recipe!"
"Hey! This is a WONDERFUL substitute for regular rice! I am a dedicated low carber...but had never tried this before. I made some indian curries and served them over the cauliflower 'rice'..I felt satisfied and undeprived! Thanks riffraff!"