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  • Cauliflower rice

    Does anyone know how to make cauliflower rice or something else to go under spaghetti. I am making spaghetti tonight and obviously don't want the noodles, but feel that just sauce and meat will be boring.

  • #2
    Yeah it's really easy. Just grate the raw cauliflower, if you need to squeeze the water out it, and fry. I did it in butter and it was yum.
    My website: http://www.shoppinganywhere.net/

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    • #3
      Grated and sauteed zucchini or spaghetti squash (no need to grate) is also fantastic!

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      • #4
        Tried the cauliflower rice w/ my spaghetti! Yummy!

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        • #5
          Good to hear, I love it too! Every time I use cauliflower "rice" in a meal, my (non-primal) husband says "this is so much better than having it on rice/pasta... it has so much more flavor!" Maybe I'll turn him eventually...
          "mayness, you need to have a siggy line that says "Paleo Information Desk" or something!" -FMN <3

          I'm blogging again, at least a little bit.

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          • #6
            ohhh, this reminds me I've been wanting to try making a big pot of dirty rice with cauliflower rice. I think I'll try it this weekend. Does cauliflower release a lot of water when it's being sauteed? I've only ever had it steamed.

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            • #7
              I've made cauliflower rice before, it tasted much better than regular rice.
              .`.><((((> .`.><((((>.`.><((((>.`.><(( ((>
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              • #8
                I really have enjoyed very thinly sliced cabbage as a spaghetti replacement. Just cook it until it is as tender as pasta. pile on the sauce with a couple meatballs and it even twirls around the fork properly.

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                • #9
                  I also like shiratke noodles http://www.oriental-marketplace.com/shirataki.jpg in place of pasta and I pulse them in the food processor to make them into "rice". Shiratake is made from konjac root fiber and has almost no carbs or calories (and is, of course, grain/gluten free).

                  They have a neutral flavor, so I rinse them and put them in salted water and cook for about 10 min. to give them a little flavor. They work great with meaty marinaras and also creamy sauces. They're also good in Asian noodle soups and dishes.
                  http://www.prettyinprimal.blogspot.com

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                  • #10
                    I find cauliflower rice very messy-any tricks? worth it, though.
                    I second the spaghetti squash-bit of a pain to get the seed out but also very good

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                    • #11
                      im also looking for any tips on making cauliflower rice. i tried in my blender but it doesnt blend...and also in my magic bullet it doesnt do anything either. should i get a food processor or would it not do anything either like my magic bullet? its very time consuming cutting it by hand. but it was rewarding and delicious!

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                      • #12
                        No tricks here, I tend to get it flying allllll over my kitchen. I grate it by hand, too.. I'm sure it's neater in a food processor.
                        "mayness, you need to have a siggy line that says "Paleo Information Desk" or something!" -FMN <3

                        I'm blogging again, at least a little bit.

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                        • #13
                          If you steam it lightly first, let it cool, and then grate it, it doesn't fly as far ;-)
                          Then fry in butter or ghee....

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                          • #14
                            ive not yet used a grater. I just rough chop mine until there are no big chunks left. Simmer in the sauce for a minute and serve.
                            sigpic

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                            • #15
                              I use frozen cauliflower, steam it and then toss it in my food processor. Works like a charm and the mess stays inside the processor. (I say mess cause wow is that stuff sticky!)

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