Beyond cauliflower rice

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Beyond cauliflower rice


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Old 02-17-2016, 22:12   #1
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Default Beyond cauliflower rice

I thought that people might like to share a recipe that I love for Friday nights.

Make more or less depending on carb intake.

A traditional (fake) couscous.

For two people, assuming a vegetable tagine (low carb) and slow cooked meat accompaniment.

100g cauliflower whizzed in blender or grated.
1 tbsp. good ras-al-hanout spice ...must have rose petals ideally.
1 tbsp. organic olive oil
2 tbsp. butter
10 black olives chopped into rings.
25g slivered almonds.

Add cauliflower, spice and oil/butter to the wok, cook under a steady heat for 10 mins. Add olives and slivered almonds, cook for 5 mins.

Serve with slow cooked meat (lamb is fantastic) and a basic vegetable tagine of squash and pomegranate.

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Old 02-18-2016, 00:33   #2
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This must be really good. I'll have to find where to get the seasoning, but surely online somewhere.

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Old 02-18-2016, 00:42   #3
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Quote:
Originally Posted by Granny Shanny View Post
This must be really good. I'll have to find where to get the seasoning, but surely online somewhere.
I just googled it and Amazon came up first. And I will be ordering some!

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Old 02-18-2016, 10:06   #4
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The really good ones have rose petals as a major ingredient, I buy mine on Amazon from Just Ingredients who source theirs in Morroco, but there are many good versions out there. Seasoned Pioneers have a nice one too.

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Old 02-18-2016, 10:39   #5
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A good recipe for couscous may also result in one that works for grits/cornmeal. (And I want 'em all!)

From what I can gather, for couscous ... 1,000g whizzed cauliflower = .42276 cups.

Perhaps a teensy bit more cauliflower for grittier grits?

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Old 02-18-2016, 10:48   #6
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What are grits? I don't use cup measurements...

I also have a question, I was just here not logged in, and there are links in my post that I did not make, all to Amazon. The rose petal one didn't even go to Ras-al-Hanout spice! Using IE and Chrome as browsers.

Is this normal for peoples posts to be used for advertising links that are not relevant to the post?

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Old 02-18-2016, 12:01   #7
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Grits = hominy = white cornmeal (sorta-kinda). A mealy consistency is key. For me, grated cauli often turns mushier than I'd like.

I don't see links on this thread because I use an ad-blocker (AdBlockPlus) on my Waterfox browser. If one does not use an ad-blocker, the server will "helpfully" add links.

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Old 02-18-2016, 14:13   #8
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If you ferment the grated rice like sauerkraut, it remain pretty crispy when cooked, and gets a sharp lemony flavour from the lactic ferment.

I see. I don't have an ad blocker, and sadly hate using Waterfox. I'll see if there are other options.

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Old 02-18-2016, 14:23   #9
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Fermenting. Light bulb turns on!

Makes sense. I often make mashed "faux-tatoes" with cauliflower, but in my experience it takes a raw, (very) fresh head for flavor and consistency to work out right.

Meanwhile, my "rice"experiments have tended toward the, shall we say, unpredictable.

So. I've never made my own sauerkraut (though I do love the stuff that others have made). How does one ferment cauliflower?

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A1C 13.5 -> 6.7 ->5.4 (1/31/14)
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B-complex
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Old 02-18-2016, 14:48   #10
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Whizz in blender, then cover in a jar with a salt brine (20g per litre water used), hold down the cauliflower with some cabbage leave and weights, and leave to ferment out for 14-28 days. A Gartopf is the best way of doing this.

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