Kitchen

[OKPrincess]

We buy cauliflower crumbles in the bagged salad area. We like to add to our salads. Doesnt feel watery at all.

[sidsmom]

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@PA Mom-mom wrote:

@Tigriss I don't think cauliflower rice will ever replace rice. If you are replacing bad carbs for good carbs, you have to rethink your dinner plate. For example, why do you need rice in the first place? Why can't you just do your protein and your veggie? What is better than a good steamed cauliflower? Heck, when my DH and I first got married, that was a meal. For the life of me, I can't understand why we need to have these kinds of replacements. Just eat the whole food and enjoy it.

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I agree.

Cauliflower will never sufficiently replace rice.

Rice is not a ‘bad’ carbohydrate.  Never has been, never will be.

All the gooey, fatty sauce on it is what makes it have a

bad reputation, just like potatoes.  It’s not the fault of rice/potato,

it’s the fat added.

Tonight I had 12oz of Jasmine rice on a mountain of romaine w/ 

Chickpeas & sweet-spicy chili sauce.

Sooo filling...a bowl full of clean starch & beans & greens.

Low calorie density; nutritionally packed. 

We need carbohydrates...bodies run on starches. Clean fuel.

[blueroses47]

I've never used the frozen cauliflower rice, I do imagine that would be watery after defrosting or microwaving....most frozen vegetables tend to be that way.

I use fresh cauliflower, grind in on a box grater for a small portion or in the Vitamix for a larger amount.  Then I just saute it in a frying pan according to what flavors I want to give it.  I really only like it when I make it sauteed with onion, celery and green/red peppers, sort of like a Spanish rice flavor, or sautee it with scallions and use sesame oil, for an Asian flavor.  Using it as a rice substitute in those two dishes, it seems fine.

But I have to be honest, I"ve tried several other cauliflower dishes and they are just "okay" to me, and I have vowed not to make any more "fake" cauliflower dishes.  I tried cauliflower pizza crust, cauliflower "bread" which is actuallty nothing more than a cauliflower casserole really, and last but not least, cauliflower "tabbouleh", which I really didn't care for.

I agree with those who say that you might as well use rice, nothing wrong with rice as a food.  I just tried all the cauliflower dishes, because I felt I could eat much more of those, cauliflower being such a low-calorie vegetable.

[september]

I saute my frozen riced cauliflower.  I don't like any type of veggie to be too moist or soggy.  

Anything I can't saute gets roasted in the oven.  

[vsm]

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@Tigriss wrote:

I made chicken Marsala tonight with cauliflower rice.  I got some BIrd's Eye or Green Giant cauliflower rice from the freezer section and steamed it in the bag according to directions.  I found it to be too watery.  Is this a common problem of cauliflower rice?  Also, it needed salt, more than usual.  Should I put it in a mesh strainer and let the water drain after it is steamed?  Right now I'm not really feeling cauliflower rice.  Thanks for the help.

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I cook the frozen cauliflower rice (Green Giant) for 6 min. 20. sec. in a 900 watt microwave, then let it sit for a full minute in the bag before opening and emptying it.  By then, all the water is absorbed and It comes out full and fluffy .  I add 1/4 cup whole almonds and some spices and have the whole thing for a filling and nourishing hot lunch!

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[Desertdi]

I'd rather eat Styrofoam than cauliflower....my opinion ONLY (!!)

[mustang66lady]

I made mashed cauliflower to replace mashed potatoes.  I had a head of cauliflower to use and we had an entree that mashed potatoes would have gone perfect.  I steamed the cauliflower, then dumped it out on paper towels to drain, then returned to the hot pan, added butter, salt, pepper and some garlic.  We all loved it.  I do believe the secret is getting as much moisture out as possible.  When I tried riced cauliflower, I too purchased a package from the frozen food section and cooked per package instructions.  While it wasn't bad, it just kind of disintegrated into the dish.  Kind of disappointing.   Then I read a recipe about fried rice using riced cauliflower for the rice and it was sauteed in a pan to "firm" up then removed before the other ingredients were added which were then poured over the cauliflower rice.  I think if I try riced cauliflower again, I will saute' it after steaming to firm it up. 

[Tigriss]

@vsm I too have a 900 watt microwave and find following the directions on the bag often over cook veggies even though the directions are for a high wattage microwave. I may try the 6 min 20 sec method the next time I have a recipe that it would go well with. I did four minutes and let it sit another minute. I will take the left overs and do what so many others suggested to put it in a pan and cook/toast the water off, hopefully adding some more flavor. I will have to seriously salt it though. It does seem to soak up the salt. I'm not a salt eater and this stuff made me feel like I didn't season it, which I know I did. It is as if it soaked up what I put on it and checked for flavor somewhere between doing it and getting to take the first bite. I know some gluten free products can be that way and so can potatoes, but wow that was quick for cauliflower. Roasting it does seem to be the most popular way of having cauliflower next to ranch dressing or cheese. I may also do a seasoned rub and roast it in "steaks" and if that seasoning works, then I might consider it for the riced version too. Thanks for all the help and advice. I'm new to this "new" product and don't have the great variety found is stores like Whole Foods and Trader Joe's. I so wish we had one or both. We are slowly getting more variety and have heard rumors of getting a Kroger or PUblix for over a year now and no sign of construction. Even though we have just over 40K people in the county, we are often too low income for many vendors like Chic-Fil-A. We are rural and don't have much tourism to drawn in the extra dollars, but boy can we make babies!

[SeaMaiden]

@Tigriss  When I make it, I put the rice in a microwaveable steamer....that allows the water to fall down into the bottom of steamer and leaves the “rice” on the top staying dry.  Mine always comes out nice and fluffy dry this way.  I usually make my own rice from the califower rather than use frozen.