Cauliflower Rice

Cauliflower Rice
Cauliflower Rice

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 01-02-2011, 10:00 AM #1

  • titania12001

  • Very Gabby LCF Member!!!

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  • Start Date: June 2010 Fluffy cauliflower "rice"

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  • Who has the exact method to make it nice and fluffy? Do you use a potato ricer? Do you let cool and dry before ricing? Do you grate it first with a box grater?

  • Hoping for some advice from all of you cheffies.

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  • 01-02-2011, 11:12 AM #2

  • ravenrose

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  • Start Date: June, 2009 I would say the number one thing is to use fresh cauliflower. The frozen stuff won't be "fluffy."

  • The second thing is to know you have a continuum from fluffy/hard to mushy. If you want it really soft, it's not going to be fluffy. Cook it less if you want to avoid that mushiness.

  • I have tried several techniques and far prefer grating in the food processor with the regular shredding blade.

  • Also, microwaving with no added water works well to avoid mushiness.

  • If you want to add fat, wait till it's done and toss it while hot.

  • Oh, rereading your question--definitely "rice" it before cooking! Otherwise it will compact when you do it. It never occurred to me that someone would cook it first!

Directions

done

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