Cauliflower?!
klkateri
Posts: 432 Member
Ok, I'm very confused. Everything I read says that cauliflower is the "go to" substitute for your carby foods such as rice and potatoes. So I made a big, huge batch of Buffalo Wing Cauliflower mash for work this week. Turns out it has 12 net carbs a serving. Maybe not too high for some but considering I'm trying to stick around 25-30 carbs... this gives me no wiggle room for dinner. So, I suppose my question is how can this be a thing... or am I using wrong numbers?!
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Smaller servings.
You won't need much if it's just a side dish to the rest of your meal.
And I would be dipping it in blue cheese, so that would help to get satisfied before eating too much.0 -
I did it as a mash and brought a decent scoop with me. It just seems pretty high to me considering its everyones go to!!0
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Info I just looked up shows 10 ounces of cauliflower has 10 TOTAL carbs.
Is there something else in it adding carbs? Or maybe my info isn't right.
10 ounces would be a good sized scoop.
Edited: apparently it's 14.2 for 10 ounces. But, that's still a lot of cauliflower. And that's total, not net. But I only count total anyway0 -
Cauliflower is much lower in calories and carbs than potatoes are. That's why people eat it as a substitute for potatoes and rice. I eat it because I like it. I'd rather get my carb allowance from vegetables than from added sugar, or lactose in milk.0
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1 cup of cauliflower has about 3 net carbs. What are the other ingredients in the recipe and how much is a serving size?0
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Ok, I'm very confused. Everything I read says that cauliflower is the "go to" substitute for your carby foods such as rice and potatoes. So I made a big, huge batch of Buffalo Wing Cauliflower mash for work this week. Turns out it has 12 net carbs a serving. Maybe not too high for some but considering I'm trying to stick around 25-30 carbs... this gives me no wiggle room for dinner. So, I suppose my question is how can this be a thing... or am I using wrong numbers?!
Are you weighing it and dividing it up into portions before plugging it into MFP? If you eat the entire head of cauliflower then maybe it's 12 net carbs. But 1/4 of the head I wouldn't think is that much. Cream cheese and butter should be 0 carb and heavy whipping cream if you added that maybe 1-2 carbs.0 -
I'm having 150g each of cauliflower and broccoli for dinner, coming in at 18g Total Carbs- 11 net carbs. 300g isn't a whole lot. Unfortunately, if you want plenty of veggies you have to put up with the carbs
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I found this too. I made the cauliflower mash a few months ago, and a great big head of cauliflower didn't make that much. Too many carbs for me. I've actually cut out the veges since Xmas and it's sped up my weightloss, and I don't miss them. I'm quite happy to have a couple of sausages or something for dinner just on their own. It's hard to let go of the way I was brought up where you had to have a side dish, but it has worked.
I make a bulk lunch for 5 days. Fry bacon, mince, sugar free bbq sauce, mustard, salt and pepper. Spread it into a baking dish. Whisk 6 eggs and 200g ricotta, garlic and salt and pepper, pour over the top, bake until set and brown (30 mins or so on 180C). This has around 400 cals, very little carbs, and keeps me satisfied until dinner time.0 -
Mmmmm.... I have been dreaming about the idea of this buffalo mash since I read this post this morning. Can you tell me how you made it?0
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Buffalo Mash - Cauliflower, Yancey Fancey's Buffalo Wing Dip (Or Cheddar Cheese, Hot Sauce and Cream Cheese), and Shredded Chicken. Eat hot!!
And thanks for the feedback everyone, I guess I was hoping that I could use the mash stuff for a nice warm lunch but maybe not. Although, I do like the recipe @EbonyDahlia posted... may have to try that!!0 -
Ok, I'm very confused. Everything I read says that cauliflower is the "go to" substitute for your carby foods such as rice and potatoes. So I made a big, huge batch of Buffalo Wing Cauliflower mash for work this week. Turns out it has 12 net carbs a serving. Maybe not too high for some but considering I'm trying to stick around 25-30 carbs... this gives me no wiggle room for dinner. So, I suppose my question is how can this be a thing... or am I using wrong numbers?!
Are you weighing it and dividing it up into portions before plugging it into MFP? If you eat the entire head of cauliflower then maybe it's 12 net carbs. But 1/4 of the head I wouldn't think is that much. Cream cheese and butter should be 0 carb and heavy whipping cream if you added that maybe 1-2 carbs.
@Sarahb29 Just for the record, most cream cheese is 1-2 carbs per tablespoon. Butter is carb-free (whey is removed in processing - I'm guessing that's where the carbs are). Heavy cream is like 6.4 carbs per CUP, so that's less than a full carb per oz, and even less per TBSP (2 TBSP = 1 oz)...
For the record, too, to folks who've been saying cheese is ZERO carb, it is not. Depending on the type of cheese, it takes a couple ounces for a carb. Softer cheeses tend to have more because of the whey and casein content and such, but hard cheeses generally have a carb for every 2-3 oz. This isn't much of an issue if you're only having an ounce daily, but many folks may put several ounces of shredded cheese on a taco salad or something and expect it to still be 0 carbs. For folks trying to stay under 10 carbs or even 30 carbs, that can add up.
Sour cream also generally has 1-3 carbs per 1-2 TBSP, depending on brand and fillers and such.
Remember than anything less than a full gram can be "rounded down" on the labels, showing 0 grams when it's a decimal point. FDA/USDA labeling rules permit a 20-25% "margin of error" on top of the rounding thing, so if you're tightly monitoring your carbs, be sure you take that into account...
Not wanting to start an issue or anything - just wanted to educate. It's all about quantity and such.0 -
I love all things cauliflower! I'm curious though. I've been wanting to ask of someone who has made it.. This cauliflower "rice" for things like fried rice and such.... I just feel like if I went to the trouble of ricing it it would end up mushy because it's cauliflower. Doesn't really have any kind of similarity to the texture of rice? I don't really eat rice often (I mean before) but I do like to make fried rice for my family. And I kind of want to try this. Let me know what you think if you've made it0
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@dietbepsi,This isn't cauliflower rice, and it isn't mushy. My favorite way to cook cauliflower is to thaw, or partially thaw, two pounds of frozen cauliflower, toss it with olive oil, a clove of crushed garlic, salt and pepper, and roast it until it's medium golden brown. It tends to become very small, you might end up eating a whole pound of cauliflower at one meal, and it's delicious. It might work with fried rice fixings instead of the seasonings that I use.0
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No, I mean I understand that this recipe is not that, but with this thread I thought some cauliflower aficionado on here might have made this before
but the way you make it sounds great 0 -
I love all things cauliflower! I'm curious though. I've been wanting to ask of someone who has made it.. This cauliflower "rice" for things like fried rice and such.... I just feel like if I went to the trouble of ricing it it would end up mushy because it's cauliflower. Doesn't really have any kind of similarity to the texture of rice? I don't really eat rice often (I mean before) but I do like to make fried rice for my family. And I kind of want to try this. Let me know what you think if you've made it
It's worth a try. It isn't exactly like rice but close enough depending on how you're serving it. I like it under a stir-fry if I'm feeling all fancy, but I'm kind of lazy most of the time and not willing to do the rice part (because then I have to wash the food processor).0 -
And because we're talking about cauliflower... I'm having cheeseburger cauliflower tonight and I can't wait!!0
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I had cauliflower pizza again last night. Darn all this cauliflower talk! Omg it was so good though.. I ate the entire pizza with calories to spare, lol.0
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I love all things cauliflower! I'm curious though. I've been wanting to ask of someone who has made it.. This cauliflower "rice" for things like fried rice and such.... I just feel like if I went to the trouble of ricing it it would end up mushy because it's cauliflower. Doesn't really have any kind of similarity to the texture of rice? I don't really eat rice often (I mean before) but I do like to make fried rice for my family. And I kind of want to try this. Let me know what you think if you've made it
I used it in place of rice to have with stir fry last night...not an exact match, but with spices/seasoning it was pretty close, and not mushy. I microwaved it and then fried it in a wok.0 -
I had cauliflower pizza again last night. Darn all this cauliflower talk! Omg it was so good though.. I ate the entire pizza with calories to spare, lol.
Oh cauliflower pizza is so good. Way too much work for me, though, when you eat the whole thing with no leftovers for lunch the next day!0 -
I had cauliflower dressed as parmesan mashed potatoes a couple weeks back, as a side dish to my lamb steak. I think I came up around 5oz, which included cheese and butter. It was pretty low carb
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No, I mean I understand that this recipe is not that, but with this thread I thought some cauliflower aficionado on here might have made this before but the way you make it sounds great
@dietbepsi it doesn't have the same texture as rice, but as long as you don't overlook it, it makes for a nice bed for your stir fry. If you have a food processor, mini chopper or even an emulsion blender, toss in, grind up, or give a quick pulse to some raw cauliflower florets. They're probably closer to a couscous texture.
I recommend pan frying them on their own, if you mix it into a dish, the flavour and texture gets a little funky. Be sure to get your pan and oil really hot first, if your oil isn't hot enough, your cauliflower will get soggy. Just a couple minutes in the pan is all it takes.0 -
PaleoInScotland wrote: »No, I mean I understand that this recipe is not that, but with this thread I thought some cauliflower aficionado on here might have made this before but the way you make it sounds great
@dietbepsi it doesn't have the same texture as rice, but as long as you don't overlook it, it makes for a nice bed for your stir fry. If you have a food processor, mini chopper or even an emulsion blender, toss in, grind up, or give a quick pulse to some raw cauliflower florets. They're probably closer to a couscous texture.
I recommend pan frying them on their own, if you mix it into a dish, the flavour and texture gets a little funky. Be sure to get your pan and oil really hot first, if your oil isn't hot enough, your cauliflower will get soggy. Just a couple minutes in the pan is all it takes.
Awesome, thank you, I definitely will give this a try0
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