Cauliflower "rice"?
 

Anyone tried shredding a whole head of cauliflower, steaming it, and calling it rice?

I eat a lot of traditional Southern food, and I'm used to serving all sorts of things over or with rice.

I wonder if it really will taste anything like rice, when it's had beans or stewed beef or chicken ladeled over it?

I've never heard this but it sounds like a great idea!

I'm interested in seeing if anyone has had it too or your thoughts on it after you make it!

I make cauliflower "mashed potatoes" but thats about it.

Thanks for sharing this :)

I haven't used it as rice yet, but I've used it to make a pizza crust (which I loved). I imagine that it wouldn't taste exactly like rice, but still a good substitute and a great way to up the veggie intake.

Oooo....how do you do that?


I haven't done the rice, but I have done the mashed potatoes.

I have steamed the heck out of cauliflower and then put it in the blender with butter or butter flavoring and some milk. I have also added ranch flavoring dressing mix.

Dawn

I regularly steam cauliflower and smash it up with a potato masher. I always add the 5 Calorie Smart Squeeze butter. Like you, I am also from the South. I also love this with "all the trimmings." I put in chopped (lean) ham, diced onions, salt and pepper, and top with parmasean. I will admit to eat the entire head. For the calorie count, it is SO doable.

Would you mind telling me how to make the crust?

That's the recipe that I used. It was great. I think the part of the crust that doesn't have sauce and cheese on it tasted bad when it was too brown. The rest tasted great.

Thx! I cannot wait to try this!

Wait, I'm confused- mashed potatos?? Sounds easy enough. Does it really taste like mashed potatos because I love them!!!

I love mashed cauliflower. I do add an off-plan ingredient though, a small amount of instant mashed potato flakes (the amount listed on the box to make one serving to a very large head of cauliflower). It only adds a few carbs (and about 10 calories) to each serving, but makes the flavor and texture more potato-like.

The first time I made them, hubby didn't seem to realize they weren't ordinary mashed potatoes - although when I told him they were mostly mashed cauliflower he claimed to have tasted the difference and had known it all along (I rather doubt it, because he won't touch the mashed cauli when I make it without the little bit of potato in it - he likes the taste, but doesn't like the texture).


I also like the cauliflower rice - makes good fried rice too (but you want it to be dried out a bit (which is the secret in making real fried rice too, the rice is to moist when it's freshly made). I leave the riced cauliflower in the fridge overnight without a cover, or with a very loose cover.

I just checked out the recipe for the cauliflower crust pizza and even though we went grocery shopping today, I'm going out tomorrow to get all the ingredients.

I was just griping this weekend about missing pizza the most since I've eliminated wheat. I've made no-crust pizza casseroles with pizza toppings, but they always turn out more like lasagna (I think it's the texture. They're good, but not pizza).

Thanks for all of the ideas! I can't wait to try the pizza and mashed potatos! YUM!