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.
(Please correct me if I'm wrong. )

Rosebud

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?

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

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?

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

Bounty = Cheesecloth right?? Hahaha

Thanks for the tips

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!

Karen

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

You've crossed the boundary now and there's no turning back!

Welcome to the cult of the cauliflower converted!

Karen

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

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!

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.

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

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!

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