Cauliflower Rice

By scottsdalejulie

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!

Preparation

Step 1

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