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Thread: Cauliflower rice

  1. #1

    Cauliflower rice

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    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. #2
    Join Date
    Feb 2010
    Location
    Auckland, New Zealand
    Posts
    733
    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.

  3. #3
    Join Date
    Feb 2010
    Location
    Ontario, Canada
    Posts
    788
    Grated and sauteed zucchini or spaghetti squash (no need to grate) is also fantastic!

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

  5. #5
    Join Date
    Feb 2010
    Location
    Central NY
    Posts
    1,038
    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...

  6. #6
    Join Date
    May 2010
    Location
    New England
    Posts
    477
    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.

  7. #7
    Join Date
    Aug 2009
    Location
    NYC
    Posts
    2,059
    I've made cauliflower rice before, it tasted much better than regular rice.
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  8. #8
    Join Date
    May 2010
    Posts
    917
    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.

  9. #9
    Join Date
    Feb 2010
    Location
    Nashville, TN
    Posts
    1,264
    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.

  10. #10
    Join Date
    Sep 2009
    Posts
    32
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    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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