I roast it with basting oil (grapeseed oil,salt,garlic, parsley and thyme) and topped with parmesan romano cheese, use it for rice and faux-tatoes, use it for crust and salad bases and also just eat it with some butter, salt and pepper.
We don't cook rice any more. This is what I use instead. It is especially good with stir fries, curries, and anything with sauces,
I also use Cauliflower Rice to make:
(All quantities are approximate -- use as much as you want)
Cauliflower Rice made from 1/2 head of cauliflower (see recipe in link above) 1/4 cup slivered almonds 2 teaspoons coconut oil 1 bunch scallions (or some chopped onion) 1/4 cup chopped fresh parsley Some vegetable broth flavoring powder to taste (I like Seitenbacher Vegetarian Vegetable Broth and Seasoning - It is gluten free) Salt and pepper to taste
Slice the scallions, including the crisp part of the green (or chop some onion) and set aside. Chop the parsley, and set that aside too. Then saute the almonds in the coconut oil until light golden brown. When the almonds are golden, add the scallions (or chopped onion) and saute for about 30 seconds. Then add the cooked cauliflower rice and parsley. Cook and stir until everything is good and hot. Stir in enough of the broth seasoning, salt, and pepper so it tastes good to you. That's it!
I made this recipe for some friends, and although they knew there was cauliflower in it, they didn't realize there was no rice in it at all!
Asian Variation: Saute the almonds in sesame oil. Drain and stir in some canned sliced water chestnuts along with the onions and parsley. Use Soy Sauce instead of broth flavoring, and/or salt.
Main Dish Variation: Add pieces of leftover cooked meat or seafood
This recipe is adapted from "Paleo Chicken-Almond Rice-a-Phony" page 88 of 500 Paleo Recipes by Dana Carpender
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I agree with Gail about the fauxtato salad - that's my favorite salad ever.
Last night I made cream of cauliflower soup - put it in the blender after it was cooked and it makes a nice thick soup without any need for other ingredients to thicken it. Put some cheese in it, it was so good and now I have lunch for tomorrow too.
WOE: Atkins/real food. No processed bars/shakes/etc.
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I know several who use it half cooked, so it remains un-mushy, in lieu of potatoes, making a mock-potato salad. I have tried it before - adding hard boiled egg bits, mayo, a little diced celery and some spring (green) onions -- and it's yummy!
Or mashed up (well cooked) and mix with mash potato fixin's like some cream, butter, maybe garlic or other spices, and even bacon bits if you want. Actually, sprinkling some grated cheese on it sounds good too!
I buy 16 oz frozen packs and microwave 2 at a time for 12 minutes. Drain and press with paper towels. Place back into the large casserole dish. Then chop up using a dough cutter. I keep it in the frige and take out a half cup at a time. Fry up in a pan like hash browns with eggs in the AM. My 13 yr old son loves this too!
I've always loved roasted cauliflower, especially with curry. However, it takes too long!
I am starting my ticker again since starting low carb.
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