Cauli-flied Rice

[tamarian]

Auto generated link to page (Please do not remove): http://www.lowcarb.ca/karen/recipe052.html

Now online :)

[wadimom]

:yay: Karen, Karen, Karen!!! :yay:

It was GREAT!!! In fact, the whole family liked it, even the ones who frown at cauliflower. I added those baby shrimps and delish!! I saw cauliflower in a new light, :lol: !!! Thanks so much!

I'm going to try it with my Arabic spices and some lamb. My mouth is watering already, heehee!

Thanks for sharing!

Lorrie

[Karen]

Thanks Lorrie! It is amazing that cauliflower can be so good, isn't it? I can eat bowlfuls of the stuff!

Karen

[wadimom]

I never knew cauliflower could be considered a versatile veggie!

Lorrie

[Tara]

I just tried this the other day, and WOW - was it ever GOOD! I'm not a big cauliflower fan, but I really ate that up!

Thanks for the receipe! :yum:

[Karen]

Your welcome Tara!

If you want another good vegetable recipe, have a look at the Daik-tato Cakes. Very similar to potato pancakes!

Karen

[Norma June]

Karen,

Is there no end to your creative genius? This looks scrumptious, I'm going to give this baby a try.

You are wonderful ..... :bhug:

Have you tried this with chicken? I'm not a big fish lover.

[Tara]

Norma June, when I made it, I did it with chicken and it was excellent!

[Karen]

Chicken, pork beef...anything would work. I once tried it with bacon and it was really good.

I can't take any credit for the idea, but I'll take credit for the recipe.

Karen

[Norma June]

Thanks Karen, I'm going to try it with chicken.

By the way, I was just looking at your old picture and your states and all I can say is WOW ! ! ! Very impressive ... You're looking good girl.

:cheer:

If you can do it ... I can do it.

Ciao,
NJ

[Karen]

Of course you can. I used to be as baaad as you! ;)

Karen

[tamarian]

Just made it and it was great. One mistake I made was by having to much meat for one head of cauliflower, but was still great. Next time I'll follow the recipe to the T :)

Wa'il

[S_Hysmith]

This recipe deserves to be bumped up to get noticed again!

I made this tonight, with bacon for the meat and soy sauce for color, and we waited to tell the kids it wasn't really rice until after they had commenced to shoveling.

Their eyes got wider...and the shoveling resumed. :D

I don't miss rice any more. :clap:

(Of course, I "didn't miss" it so much I had about two cups, cooked! Amazing that I still stayed under 20g on the day!)

This gets added to The Book right now.

[Karen]

Why thank you! :D

I pulled a similar trick on my neice with Shepherd's Pie. All she eats is white food and chicken strips. :rolleyes: But we never told her it was cauliflower instead of potatoes.

I was just admiring your Hot Foom Wings recipe last night. What's a Foom, or am I missing the obvious?

Karen

[S_Hysmith]

Originally posted by Karen
I was just admiring your Hot Foom Wings recipe last night. What's a Foom, or am I missing the obvious?

In all these years you're the first to ask! :lol:

There's an artist and cartoonist named Phil Foglio who, in one of his many absolutely hysterical series ("Buck Godot (http://www.studiofoglio.com/buck.html) "), made a reference to "the original recipe for Hot Foom Sauce" as one of humanity's contributions to galactic culture. After spending quite some time trying to refine that wing recipe, I couldn't resist appropriating the name.

[Julie Huck]

Hey I know Phil Foglio :) He's a long time friend of my sister who is also an artist. Small world huh!


Julie Huck
310/273/160

[Karen]

the original recipe for Hot Foom Sauce" as one of humanity's contributions to galactic culture. After spending quite some time trying to refine that wing recipe, I couldn't resist appropriating the name.

:lol: I like your sense of humour!

At first I thought it could have been from an R. Crumb comic. Something that Flakey Foont might have created! Flakey Foont's Foom Sauce! :lol:

Karen

[Red]

I never cease to be amazed by this forum, no matter how much time I spend here!(and that is getting to be a lot!!)
I find answers in the strangest places!! I copied the "Foom" recipe when I saw it a couple of days ago, and didn't have time to ask about it then, but was going to today, 'cause I love quirky humor, and this name definitely qualifies! :lol: Here I am looking at the Cauli-fried rice, cause I want to make it tonite, and Voila!! my answer awaits!!
Thanks for my giggle for the day!!
Carolyn

[Lux]

Oh my gosh, I made this for dinner last night with creamed spinach. Soooo good, and it tasted like fried rice! Amazing, and tastes good on day 2 also. I have a feeling it will rarely last till day three...

[alaskaman]

Wow, Karen - just had to chime in with all the others. WOW,WOW,WOW.That stuff is good. WOW.Tonite was the first, but it won't be the last. Just great. Not enough superlatives. You are a benefactor to humanity. Bill

[jeanyyy]

I have to add my thanks, too.. Tried this a while ago with shrimp, then again with chicken.. and it became an instant favorite!

[alaskaman]

I've weighed in here before on this recipe - it sure is good. Last week was in Dawson City, Yukon, and got the "hongries" for it. The little store there had cauliflower, a grater, green onions and soy sauce, so went back to the motorhome and whipped up a batch. Was even better out there in the wilds. Bill

[MizSteaks]

Karen, I have to add my voice to the choir here! This was an instant favorite with Hubby and I. He has been looking at the food I cook with 'suspicion' since I changed my WOE and is dubious about trying 'that diet crap' as he calls it. Well, Dear Girl....you just made a believer out of him! LOL! He said he'll eat anything that Karen gal dreams up...she's gooood! The only problem I can see with this recipe is that it is too good! I have trouble putting the fork down!

[Karen]

'that diet crap' as he calls it.
:lol:

Hey! That's real food he's eating. That "crap" category is stuff like bread, donuts and potato chips!

You can eat it for breakfast too - if you have any leftovers ;). Just reheat and put a fried egg and some crumbled bacon on top. It's soo yummy!

Karen

[VALEWIS]

Is it feasible to food process the cauli instead of grating??

Val

[Rosebud]

Is it feasible to food process the cauli instead of grating??

Val
G'day Val,

I'm not sure what a proper chef like Karen does, :p but I always use the food processor. Quick and easy. ;)

:rose:Rosebud:rose:

PS: I mean I use the grater attachment on the processor. :daze: R

[VALEWIS]

Well that's a relief..if you could see my little grater you'd understand why! I guess one has to be careful not to over process and turn it into flour!!
Any hints?

[Rosebud]

See my PS. ;)
If your food processor doesn't have a grater attachment, I'd have to recommend the old fashioned way. Sorry. Unless you do have the attachment, in which case, I'm not sorry, I'm happy. (I'm also overdue for bed, in case i'm starting to sound a bit incoherent :D )

Roz

[Karen]

Is it feasible to food process the cauli instead of grating??
As Rosebud pointed out it is, but only if you use the grating attachment.
I'm not sure what a proper chef like Karen does
I use a box grater and grate it by hand using the large holes. It gives the best texture. :p

Karen

[want2bfit]

Dear Karen,
This is such a great recipe. Made it 2 nights in a row. Cauliflower is on sale this week 2 for $3. so I'm sure we will be having it more. Thanks again. Maureen

[want2bfit]

Forgot to mention that my daughter enjoyed this with sour cream on the side. She said it tasted like potato latkas. Maureen

[Karen]

She said it tasted like potato latkas.
Yes, I can see how it would. Cool comparison! :)

Karen

[sasquatch]

Now all we need is to develope the LC knish!!!!! :wiggle:

[MizSteaks]

want2bfit, you got a deal! I bought 2 heads of cauliflower yesterday and paid $1.49 a pound! That was almost $7 for 2 of them...that's how bad we want this dish again!

Karen, the 'diet crap' my hubby was talking about was referring to the low fat, high starch, sodium free diet the cardiologist had me on! Now that is truly CRAP! He is really enjoying eating this way even though he isn't technically 'low carbing'...he thinks! :lol: :lol:

[VALEWIS]

When you get closer to goal, it will be fun to get another workup with that cardiologist and then hit him with the TRUTH about low fat diets.

I finally tried the dish..went out and bought myself a box grater! I think its wonderful too...I added little broccoli bits, diced scallions, and cooked chicken.

Val

Val

[MizSteaks]

Val, isn't it delicious? I have trouble not over eating it because it is so good. I use chicken in it too and soy sauce and chopped Walla Walla sweet onions. Just enough to sweeten it. Yum yum. Now I'm drooling on the keyboard again!
Nance

Still dreaming about cauliflower candy! If anybody can figure out how, it'll be Mz Karen! :lol:

[janegrace]

Got to the end, and..... NO FOOM Recipe!
How could you be so cruel?
Could you please repeat it here, or direct me to it?

Karen, your recipes are fantastic. I'm 9 weeks into Atkins, and nowhere near bored yet -- nor will I be with the creations you post!

FOOM-man -- love your sense of humor -- if you're not a writer, you should be!

[janegrace]

I'm 9 weeks into Atkins, and one of the reasons I'm not bored is Karen's creative recipes. Mr. Bill and I have enjoyed several of them. We were cauliflower 'likers' before, but now we marvel at its versatility -- kinda fun (like playing with your food?)
Well, Scott, I read to the very bottom of the thread, and ... EEEEEeee,no recipe for Hot FOOM sauce. I long for it. I pray for it. Can you postit here again, or direct me to the original? Thanks bigtime. Like your sense of humor, and if you're not a writer, you should be!
Thanks to you both for lightening my load and my day.

[Rosebud]

no recipe for Hot FOOM sauce.
Hi Janegrace, have you tried searching our forum for the recipe? Just click on the http://forum.lowcarber.org/images/top_search.gif icon at the top of the page, and it will help if you confine your search to the Kitchen area. I also find it helps if you click on "posts" rather than threads where it says "show results as."

HTH

:rose:Rosebud:rose:

[VALEWIS]

Rosebud,

I note you're a Brisbane gel.. any tips on where to buy LC products?

Val

[Karen]

Karen, your recipes are fantastic. I'm 9 weeks into Atkins, and nowhere near bored yet -- nor will I be with the creations you post!
Why, thank you Jane! That's a great compliment. :) Can you wait for the cookbook? It's coming out fall 2004.

Karen

[janegrace]

I've searched everywhere, and cannot find your HOT FOOM sauce, Scott. Will you share it again, or post the link for us? I'm so CURIOUS! Thanks a bunch.

[Rosebud]

Rosebud,

I note you're a Brisbane gel.. any tips on where to buy LC products?

Val
Hi Val, I don't use much in the way of "products." I buy mayo and other salad dressings from the supermarket - after poring over labels. :D
Even the whey protein powder (choc flavoured) I use came form the "health" section of Coles supermarket.

Early on, I used to check health food shops, but now I'm more than happy to live on fresh, whole foods such as meat, fish, veg etc.

Cheers,

:rose:Rosebud:rose:

[Rosebud]

I've searched everywhere, and cannot find your HOT FOOM sauce, Scott. Will you share it again, or post the link for us? I'm so CURIOUS! Thanks a bunch.
Here is the link to Scott's recipe for Hot Foom Wings:
http://forum.lowcarber.org/showthread.php?p=836892&highlight=foom#post836892

I'm curious JaneGrace. You say you "searched everywhere" but did you use the search function here as I suggested? Because it was very easy to find! ;)

:rose:Rosebud:rose:

[VALEWIS]

Rosebud, me too...I was looking for what the Americans call 'Vital Gluten'..a very high protein LC gluten.. I have only seen gluten flour here, which would not be the same. The other thing I'd like to find locally (meaning Q) is non sugar syrup.

Val

[Rosebud]

Hi Val,

I'm pretty sure that gluten flour IS the same as wheat gluten - as long as it has 70% or more protein. Again, it's going to be a matter or readin' them labels. :D
(Please correct me if I'm wrong. ;) )

:rose:Rosebud:rose:

[senimoni]

Wow...I'm really excited to try this recipe as I freakin LOVE fried rice and the plain salad with chicken/tuna is getting really old.

One question......do graters come in different sizes, b/c the one I remember my mom using made really big pieces when she used.....maybe I need a new one?? How big are the pieces supposed to be?

[Karen]

Roughly the size of a grain of rice. I use the largest holes on a box type grater. It the cauliflower is too fine, it will turn to mush.

Karen

[senimoni]

I tried this last night with so-so results. Initially I used the wrong size holes so everything was just kinda grainy more like polenta. Then I switched but I found that the heads of the cauliflower still wouldn't grate correctly. After some trial and error I just decided on cutting all the heads off and using the stick/core of the cauliflower, maybe I didn't dry it enough but I couldn't get it too crisp.....it soaked up the grease pretty fast. Anyway after all that it was still decent, but just didn't come out exactly as I thought.

What is the best method to get all of the water out?

[Karen]

I squeeze it between the palms of my hands but you can use cheesecloth or a non-terry kitchen towel. The cauliflower doesn't get crisp...the ideal texture is tender with a little bit of bite to it.

It works best if you cook it in a really large - say 12 inch - frying pan or large wok and the heat has to be high to start. If the pan is too small and the heat too low it just gets mushy.

Karen

[senimoni]

Bounty = Cheesecloth right?? Hahaha

Thanks for the tips

[Karen]

Bounty = Cheesecloth right?? T'would be interesting to see if it can pass the cauliflower squeezing test. It could be a whole new ad campaign aimed at low-carbers! :lol:

Karen

[ge0rg1e]

Karen,

When I first read the posts about this recipe, I was like, "Puh-leeze! It's only cauliflower, right?" Against my own cynicism, I made the dish with shrimp. a dash of soya sauce, and hot sauce on the side tonight and OMG, I have seen the cauli-flied light! It was so good -- very different-tasting from regular steamed cauliflower and filling too. Thank you very much for coming up with this recipe. I will never doubt you again!

ge0rg1e

[Karen]

OMG, I have seen the cauli-flied light! You've crossed the boundary now and there's no turning back!

Welcome to the cult of the cauliflower converted! :lol:

Karen

[Tiff]

I just made this tonight with shrimp and soy sauce and it was soooo good! My family gobbled it up. Thanks alot!

[Mossling]

Just made this tonight (no meat), as I was looking for something to put under Chinese Pepper Steak (which is just beef, reasonably thinly sliced, then cut against the grain into about 1 inch thick pieces, and green pepper, sliced thin, marinated in about 1/4 cup soy,
1/4 cup water, and a little sweetner of your choice). Yummmmmmmmm. I'll remember this one! Thanks, Karen!

[ge0rg1e]

I made this again the other night with ground beef, fresh tomatoes, green peppers, and various spices to resemble sort of a Mexican-like rice dish. It turned out hearty and delicious.

Using it to stuff peppers would probably work really well too, and I think I've seen a cabbage roll recipe using it as well.

[GrooveJock]

I made this last night and it was soooooooooooooooooooo good! I cant wait to make it again tomorrow!

[joycelyn]

It's just occurred to me that I never thanked you for Cauli-flied rice. It is unbelievable!

Karen, I was watching Suzanne Sommers on Home Shopping Network where she regularly promotes her diet. She made the same thing, leaving out the meat and using different seasonings and called it Couscous!

Karen, you should patent this recipe! Others are discovering it! Keep up the good work Karen!

[el corazón]

Has anyone tried frozen cauli? I think I may try it tomorrow...Ill let everyone know how it turns out if I do!

[Karen]

There are two things I can see that might be a problem. Grating the small pieces of cauliflower might be difficult unless you use the grating attachment of a food processor. Frozen cauliflower also contains a lot of water and it may turn out pretty wet unless the cauliflower is well drained before frying.

Karen

[el corazón]

haha well I went ahead and had it this morning before I saw your post Karen. Youre right, VERY VERY wet. It took alot of paper towels!! Still was pretty good though. I didnt follow the recipes really, just soft scrambled some eggs and then added the cauli with some garlic and onion powder. Ate it with salt and pepper for breakfast. Was VERY filling and I only did 2 cups cauli and 1 egg. Usually I eat 4 eggs and toast! Yum yum!

[kath310]

Karen,

As you are the chef and I'm just a chef-wannabe...could you answer a quick question?

Instead of using the box grater, do you think I would get similar results using a potato ricer? (Seeing how I won't be using that for much anymore!!)

Just wondering as it's so simple to use and no chance of grating some knuckles!

Thanks in advance!

p.s....you truly are an inspiration....I've "devoured" your site and have already tried a few recipes...and I'm only finishing day 6!! Thank you!!!

[Karen]

Hi kath310!

Thanks for the compliments! :)

A potato ricer won't grate - it can only smoosh up soft ingredients - so the answer would be no. A little blood-letting is all part of becoming a chef ;), but here's a tip: as your knuckles get closer to the grater, use the palm of your hand to press the cauliflower on the grater or use rubber gloves to grate the whole thing. I cut the cauliflower into 4 wedges and start witht he "flowery" side first.

Karen

[kath310]

Karen,

Thanks for the quick response!

Ok, ok...I will grate the cauliflower!! :) Thanks for the tips on grating too!

I can't wait to try this....

Thanks again for posting the awesome recipe!

[kath310]

Karen,

If they don't have a statue of you in the middle of Vancouver yet, I'm going to start a petition!!

You are awesome!! I finally got around to trying the cauliflied rice......I've died and gone to heaven!! Yes, I grated it instead of using my ricer....no grated fingers and the dish was divine! I made it with the soy sauce as I'm used to "brown" rice....but I'll definitely be trying your other variations!

Can't wait til your book comes out.....talk to your publisher about a book tour in the east....southern Ontario's really nice in the summer!! :)

Thanks again for a great recipe!!

[Karen]

Can't wait til your book comes out.....talk to your publisher about a book tour in the east.... It might happen. The book is being co-published in Canada by HarperCollins and Rodale Press in the USA.
southern Ontario's really nice in the summer!! Ha! You can't fool me! I was born in Ottawa and lived in Toronto for 11 years. :)

Karen

[kath310]

Ha! You can't fool me! I was born in Ottawa and lived in Toronto for 11 years. :)

Karen

Hey! St. Catharines is a million miles away from Toronto as far as weather's concerned!! :) :lol:

Hope to see you in our neck of the woods anyway!! :) :yay:

[lisam33]

YUM. I don't like Califlower, can't stand it and have not found a califlower recipe that I could stomach, until now. I didnt know if i would like it so i bought this bagged califlower florets that were $1 (fresh not frozen). It was difficult trying to grate considering they were tiny pieces, next time i will be a head of califlower. I forgot to drain the water out though and it was relatively mushy (but seemed about like white rice to me so i didn't mind). It was quite good. I will make again. I used garlic salt because i am lazy and did not want to mince garlic, so it was a little salty for me, but i will just have to drink more water. All and all, it was pretty good and I will DEFINATELY try again.

[Cinderella]

wow...finally made the fried rice. I added a few mushrooms and some chineese 5 spice. There are no words to describe how yummy this is :D

[MichelleC]

Hi I made this and loved it but I was wondering if you aor anyone has ever tried to do it but without the egg . but add tomtoe and cumin for Spanish style???? Would it work???

[Karen]

It would, but make sure you fry the tomato until most of the liquid has evaporated or the "rice" will be wet. Add some chorizo too. :yum:

Karen

[Rowan'sma]

Hi Karen,

Ok, I'm addicted to this!!!! Thank you, thank you, thank you!

I also used a bunch of white pepper, and a bit of soy sauce too. I've made this for lunch two days in a row now!

By the way, I made the braised escarole last night and it was also delicious! I can't wait to start experimenting with daikon next. Oh, there's a whole world of veggies out there for me to explore!

[Karen]

Oh, there's a whole world of veggies out there for me to explore! Good for you! Vegetables rock! :)

Karen

[superaunt]

thank you thank you thank you thank you!!! :)

I made this on Saturday and found the end result to be nothing less than scrumptious!! :)

[jeanyyy]

I'm glad I subscribe to this sub-Forum, cos I'd forgotten about this recipe. I'm going to have to try it again!