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  #61   ^
Old Sun, Mar-23-08, 03:10
IslandGirl's Avatar
IslandGirl IslandGirl is offline
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Posts: 4,909
 
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Quote:
Originally Posted by glendarc
...Plus, as Jude said, it's decidedly NOT FUN to clean up afterward!! I now use my old pastry blender to chop the cooked cauli and the ricer has graduated to a box destined for the local thrift store.

Glenda


Well, don't be hasty! That ol' ricer is actually good for a couple of things, like:
  • pressing the excess moisture out of cooked spinach (and it's actually easier to clean than a fine sieve, I kid you not!)
  • pressing the excess moisture out of coarsely mashed cauliflower!
  • etc.

As long as you don't expect it to go through the ricer, take advantage of it getting some of the extra water out...

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  #62   ^
Old Sat, Apr-05-08, 18:35
Clevergirl's Avatar
Clevergirl Clevergirl is offline
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Posts: 11
 
Plan: General Low Carb
Stats: 199/190/155 Female 5'10"
BF:
Progress: 20%
Location: Halifax, Nova Scotia
Default Cauli-rice was quite good!

For dinner tonight we made a gorgeous lamb ossobucco, which we would have had over rice in the bad old days...but after reading through this thread, we decided to try the cauli-rice and it was a great success!
I managed to get the cauliflower into the perfect size pellets by "shaving" it with a handheld cheese slicer - which worked like a charm, and did the whole head in less than 5 mins. Then fried it in some butter and saffron - it was very good and quite rice-like.
Thanks for all the ideas!
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  #63   ^
Old Tue, Apr-29-08, 13:49
ElleH ElleH is offline
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Posts: 10,352
 
Plan: PP/Atkins Maintenance
Stats: 178/137/137 Female 5'6"
BF:28%
Progress: 100%
Location: Northern Virginia
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Here's the Cauli-Rice Pilaf I tried last night...

And I also tried pulsing up a serving's worth and freezing it, so it'll be "ready to go." Part of the reason I won't make this kind of thing, is b/c I don't want to deal with grinding the cauli each time. Anyway, if it works out, and has good taste and texture after being frozen, I will make sure I have a bag of in the freezer at all times.

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