Since people are about to start harvesting cauliflower, I thought this might come in handy.
I had a head of cauliflower (unfortunately, not homegrown - my cauli plant grew a 2" head and then keeled over) and was craving cheap Chinese food, so... cauliflower fried "rice" was born.
RECIPE:
- Run the cauli through the food processor, until the bits are rice sized.
- Then fry in a little fat (I used a combo of coconut oil, sesame oil, and bacon fat) with garlic and chile peppers, until nearly cooked through.
- Add chopped up leftovers of your choice. I used arugula, cabbage, garlic greens, sweet potato leaves.
- Season as you like. I used fish sauce, tamari, sambal oelek, white pepper, and hoisin sauce.
- Crack an egg or two in the middle, let it cook a bit, them mix it in.
If you don't care for fried rice, I imagine that once grated, you can use the cauliflower in just about any rice application that suits your fancy.
Sidenote, after I chopped up the cauliflower, I got really busy, and ended up putting it in the fridge for a few days, before I got around to cooking it. I think this period allowed it to dry out a little, contirbuting to a rice like texture.
Replies
Nice idea Grrlscout. I've done the cauliflower as a "pasta" - this sounds like another nice option. Thank you for posting.
Love cauliflower fried rice! It's a staple around here! Also, another quick and easy make-ahead way to "rice" cauliflower, is to add chunks to a blender, add water, blend, and, drain it through a fine mesh sieve. You can press all the water out with a spoon. Then store in mason jars in the fridge, for quick and easy cauliflower rice any time! And the blender requires practically no clean up either!