I agree with a pp. No need to grate the whole head at once!
There are so many other ways to prepare cauliflower and it does keep well in the crisper drawer of the fridge.

I'll have to second the "Cauli-fried Rice" recipe. Hubby, who WILL NOT eat cauliflower, ate this and loved it, and asks for it. He still does not know it's cauliflower!!!

Here is the recipe I use...
http://forum.lowcarber.org/showthre...474#post7238474

San J Wheat Free Tamari sauce is excellent. They have it in most of the stores in my area.

La Choy is gluten free as well, and very widely available.

Just wanted to update that I made some fried "rice" today with a leftover half-head of cauliflower. I just threw the chunks into the FP and pulsed it until I got "rice-sized" pellets.

Lord, it was so good! I ate way too much of it--the entire half-head. It was so yummy.

It seems like some people cook the cauliflower first and then grate it to rice pellets, while others grate and then cook. Does the order make a difference?

I was thinking of using my shredding blades on it. Wonder if that would work?

I tried the grating blade and it made the cauliflower pieces too "thin" for me. The way I did it, it makes pellets, and it actually kinda looks AND has the mouth feel of rice. I can't imagine grating it after cooking. It never occurred to me to do that.

i'ved grated raw cauliflower-half a large head, on a box grater(the big holes) and then stir fried for about 6 minutes with green onion and butter and it's fantastic. I certainly would use this as a rice substitute and i've even made it fried rice by tossing in ginger, 1/4 c.total carrots and peas, 3 Tbsp of soy sauce and a packet of beef flavoured bovril sprinkled over it all and stirred mixed well. Then i've scrambled a few eggs and stirred that into it too.

It was really great-

I think that if you tried to grate it after cooking, you'd end up with cauliflower mush- which would have the texture of mashed potatoes rather than rice.

Would this work with frozen cauliflower, or does it have to be fresh? I know that frozen works great in beef stew (open bag, dump contents into crock pot with beef, chopped onion, canned tomatoes, water, and spices.)

I bet you could "pulse" frozen defrosted cauliflower in your FP and get rice sized bits. Also, you could get a ricer!

I'm sorry.. how do you "pulse" food? Use a spatula and break it up?

On the freezing question, as cauliflower has a large water content you can freeze it but only if you don't mind it mushy when you cook it. I don't like it though - I like that just cooked texture with cauli.

Put it in your food processor (FP) and pulse the power on and off until the stuff you're chopping reaches the right size.

I've done it both ways, using the shredder blade one time, and the chopping blade another time. I like it both ways. I do prefer to shred it raw, though, and saute it after it's in rice-sized pieces.

Elle, so glad you liked it!

I have a bag of frozen right now...maybe I'll give it a try...tomorrow!!