Cauliflower Rice

2»

Replies

  • FlippingFins
    FlippingFins Posts: 20 Member
    edited January 2017
    I find that cauliflower rice makes a very easy pizza base. Mix it with two eggs, until it forms a dough of sorts. Flatten into a pizza base shape. Part bake. Remove. Add toppings. Return to oven. It can be a bit soggy, but with the right selection of toppings you can mask the cauliflower flavour quite a bit.
  • ajaysharma316
    ajaysharma316 Posts: 104 Member
    FlippingFins wrote: »
    I find that cauliflower rice makes a very easy pizza base. Mix it with two eggs, until it forms a dough of sorts. Flatten into a pizza base shape. Part bake. Remove. Add toppings. Return to oven. It can be a bit soggy, but with the right selection of toppings you can mask the cauliflower flavour quite a bit.

    I love cauliflower Base Pizza...
  • tnunez1
    tnunez1 Posts: 3 Member
    Cauliflower rice looks amazing. Will definitely try it.
  • augustremulous
    augustremulous Posts: 378 Member
    Hey thanks for posting this! I was just going to post a thread about white rice replacements. I'm planning to make a big pot of vegetable dal tomorrow and I don't want to ruin it with white rice.

    Another thing I've done, especially with family members who are eating white rice, is serve a quarter cup of rice, mix it with a tablespoon of ground flax seed flour (more vitamins, fiber, and texture than brown rice, and a good source of omega 3 fatty acids too) and then put it side by side with a heaping pile of lowfat cottage cheese. This lowers the glycemic index and also has waaaay more protein than just eating white rice.
  • ajaysharma316
    ajaysharma316 Posts: 104 Member
    augustremulous wrote: »
    Hey thanks for posting this! I was just going to post a thread about white rice replacements. I'm planning to make a big pot of vegetable dal tomorrow and I don't want to ruin it with white rice.

    Another thing I've done, especially with family members who are eating white rice, is serve a quarter cup of rice, mix it with a tablespoon of ground flax seed flour (more vitamins, fiber, and texture than brown rice, and a good source of omega 3 fatty acids too) and then put it side by side with a heaping pile of lowfat cottage cheese. This lowers the glycemic index and also has waaaay more protein than just eating white rice.

    Thanks and thats a neat trick
  • OhMsDiva
    OhMsDiva Posts: 1,073 Member
    keharty wrote: »
    And now Green Giant makes several different versions of riced cauliflower you can get in the freezer section. Super convenient!

    I bought the frozen cauliflower fried rice, which I have not tried yet and the fresh cauliflower fried rice, which was pretty good. I just sauteed them in olive oil and added seasonings. I did not let it cook long enough because I was too hungry. The next day I added onion and cooked it a little longer. I was pretty impressed. I asked my mom for a food processor specifically to make cauliflower rice, but I have not done it yet.
  • lucys1225
    lucys1225 Posts: 597 Member
    I make Mexican cauliflower rice all the time. So good!
  • 3rdof7sisters
    3rdof7sisters Posts: 486 Member

    reinventionave wrote: »
    Queenmunchy wrote: »
    harribeau2012 wrote: »
    Why is it not called cauliflower crumbs?

    Green Giant calls them crumbles. ax2712sr6bdd.png

    does this item freeze/thaw well or does the texture change after freezing?

    Must be freezable as Green Giant also has frozen cauliflower crumbles in the freezer section now.
    They have veggie tots too, but I have not tried them.
  • sumrdream
    sumrdream Posts: 25 Member
    I love it! I make a cilantro, lime rice that's good! Really good alternative for a low carb diet...
  • acpgee
    acpgee Posts: 7,947 Member
    I was surprised by how much I liked this. I like the texture of blitzed cauliflower raw, though the hubby prefers to zap in the microwave for 2 minutes. I usually use a half and half mixture with normal cooked white rice. I freeze in portions too. But do be careful with the container you use for freezing. I notice that the cauliflower can take on a plastic taste in some containers.
  • ajaysharma316
    ajaysharma316 Posts: 104 Member
    acpgee wrote: »
    I was surprised by how much I liked this. I like the texture of blitzed cauliflower raw, though the hubby prefers to zap in the microwave for 2 minutes. I usually use a half and half mixture with normal cooked white rice. I freeze in portions too. But do be careful with the container you use for freezing. I notice that the cauliflower can take on a plastic taste in some containers.

    I normally freeze it in a zip lock bag if I am not eating it same day.
  • paulathoren1
    paulathoren1 Posts: 52 Member
    I make cauliflower rice all the time - but i do it a little differently: i add diced onion to the oil with the garlic, sauteing it until translucent and then additng the cauliflower - just a little different taste. I also buy green giant cauliflower crumbles and give them a whirl in my food processor - easier than the grater :)
  • paulathoren1
    paulathoren1 Posts: 52 Member
    and I have frozen the Green Giant Crumbles with no problem!!
  • Marieyeyeam
    Marieyeyeam Posts: 103 Member
    awesome stuff :yum:
  • ajaysharma316
    ajaysharma316 Posts: 104 Member
    paulathoren1 wrote: »
    I make cauliflower rice all the time - but i do it a little differently: i add diced onion to the oil with the garlic, sauteing it until translucent and then additng the cauliflower - just a little different taste. I also buy green giant cauliflower crumbles and give them a whirl in my food processor - easier than the grater :)

    addomg garlic and onion does make it yummier.
  • mistymw1
    mistymw1 Posts: 6 Member
    Does it hold it's shape, or does it get mushy? I also have a hard time breaking from white rice. Puerto Rican dishes use it frequently, it was a staple in our diet growing up. I would love to find a healthy alternative.
  • lucys1225
    lucys1225 Posts: 597 Member
    mistymw1 wrote: »
    Does it hold it's shape, or does it get mushy? I also have a hard time breaking from white rice. Puerto Rican dishes use it frequently, it was a staple in our diet growing up. I would love to find a healthy alternative.

    It can be however you like it. If you like it to have more bite, then just cook it less. If you like mushy, cook it longer.
  • LZMiner
    LZMiner Posts: 300 Member
    Green giant makes riced broccoli and cauliflower too...I stir fried it in sesame oil with a bunch of spiralized squash and zucchini, onion garlic, sliced chicken breast, splash of sesame ginger marinade and sriracha....delish!
This discussion has been closed.

Categories