Thursday, December 6, 2012


(the recipe is all over the place among folks who don’t eat grains)

Take a head of cauliflower, and cut off the green leaves. Trim the end off of the stalk. Cut the florets and the stem in roughly 1” chunks and run them briefly through the food processor. You want it to end up about the size of grains of rice. Figure on between half a cup and a cup of the “rice” per person. It doesn’t expand like real rice does, but it doesn’t shrink, either. Put the riced cauliflower in a bowl, cover it, and nuke it for about 6 minutes, then check it. It should be soft but not mushy. You may need to nuke it another minute or two. Take it out of the microwave immediately when it’s done and uncover it, or it will continue to cook and will turn mushy and may taste cabbagey. That’s all there is to it! You can use your cauli-rice for lots of things, but you don’t want to add it to soups while they are cooking or it will get overcooked. It’s good for putting things over, like these soups, or for making salads out of. You can use it in pretty much any kind of salad that calls for cooked rice, couscous, bulgar wheat, or similar small grain products.

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