Want a 25-calorie (per cup!) replacement for rice?

yearofme · March 2012

bump

MissJay75 · March 2012

I tried this tonight and learned a few things.

1) Texture is key. Best to just use the flower portion. Using the stalks made it hard to get pieces all the same size. Some were too chunky and didn't cook as fast, leaving some of my 'rice' crunchy.

2) Depending on your recipe you will probably want to season it after you cook it. I didn't and it was quite bland.

3) You aren't going to fool anyone into thinking it's actually rice.

4) It's really expensive pound for pound compared to rice.

I used this with a thai peanut sauce (one of my absolute favorites) and I'd say the results were just OK. I'd rate it 4/10 for flavor and texture. It's main redeeming quality is the low cals, but I also got hungry again about an hour and a half after dinner because it was basically like eating celery with peanut butter for dinner. Didn't quite cut it. I might try mixing it with rice next time.

tammyc226 · March 2012

bump

Hayesgang · March 2012

Bump :flowerforyou:

billthekill · March 2012

Bump

mirfan25 · March 2012

Will definitely try it! Thanks!

tina219 · March 2012

bump

chloeuhoh · March 2012

I tried this tonight and learned a few things.

1) Texture is key. Best to just use the flower portion. Using the stalks made it hard to get pieces all the same size. Some were too chunky and didn't cook as fast, leaving some of my 'rice' crunchy.

2) Depending on your recipe you will probably want to season it after you cook it. I didn't and it was quite bland.

3) You aren't going to fool anyone into thinking it's actually rice.

4) It's really expensive pound for pound compared to rice.

I used this with a thai peanut sauce (one of my absolute favorites) and I'd say the results were just OK. I'd rate it 4/10 for flavor and texture. It's main redeeming quality is the low cals, but I also got hungry again about an hour and a half after dinner because it was basically like eating celery with peanut butter for dinner. Didn't quite cut it. I might try mixing it with rice next time.

I haven't tried this yet, but I think it would definitely be better mixed half half.

fitaliciag · March 2012

thanks!

joynova · March 2012

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FrancesOReilly · March 2012

Thanks a million.. Defo gona try this.. Great way to keep my favourites low cal/ProPoint..

Also, what the cauliflower sub to mash?? Never of that.. Same as this but add water??

thetiwi1890 · March 2012

Bump

_LilPowerHouse · March 2012

Not to hate on cauliflower, but with my Puerto Rican Heritage comes the love of rice and I will always eat it. I just make sure that
the macro nutrients from it fits into my daily meal plans.. and its a fantastic source of carbs for a pre-workout meal.. I do like cauliflower I just don't think its a good enough substitute for rice at all.. Texture and taste are way off to call it a substitute for me.. but that's just me.. :bigsmile:

Lance_K · March 2012

bump

Brock56 · March 2012

Just discovered cauliflower as potatoe substitute . Bake fresh or frozen in oven for 20 min in pan srayede with pam or drizzle olive oil .Also add garlic fresh or ground , pepper and sea salt. When done add a little skim milk ,mash and whip , adding more spices , delish!!!!