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Cauliflower: Ricing vs. shredding

noexcuses1218
noexcuses1218 Posts: 332 Member
edited September 2024 in Food and Nutrition
Hey folks. I'm going to try the cauliflower pizza crust recipe tomorrow night. It calls for cooked, riced cauliflower, but the author(s) prefer to cook from frozen per package directions, then shred it with a cheese grater.

Here's my question for those of you who have tried this.

I have a box grater, the kind with four sizes of shredders. Which one do I use? Do I shred finely or just normally?

Opinions and/or experiences welcome!

Replies

  • sleepytexan
    sleepytexan Posts: 3,138 Member
    Sorry, I'm not sure the answer to that question, but thought I would mention that I recently tried "faux mashed potatoes" and loved them.

    I steam caulifllower for about 7-10 minutes, then puree in food processor with a little butter, unsweetened almond milk, salt, pepper, onion powder and maybe some tofutti cream "cheese" (non-dairy girl, here).

    blessings.
This discussion has been closed.

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