"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-04-2018, 08:11 AM   #1
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 3,682
Cauliflower rice/couscous

This is really more of a technique than a recipe. We had bought a head of cauliflower but only needed a small part of it and I needed something to go with dinner so I googled and came up with the following that used what we had in the house. This can be adapted to use whatever other vegetables and spices that would fit your flavor profile. This was the first time I had ever used cauliflower this way and we really liked it, better even than real couscous. Craig thought it was couscous at first.

Head of cauliflower, broken down into florets
1/2 of a large red bell pepper, 1/4 inch dice
1/3 of a large green zucchini, 1/4 inch dice
2 large scallions, thinly sliced
1/8 cup dried currants, plumped in hot water
1/4 tsp turmeric
1/2 tsp ras el hanout
Salt and pepper
Vegetable or chicken broth or water
Olive oil

For couscous, place florets into a food processor and pulse until finely chopped.

For rice, grate on a box grater, or try using the grating blade on a food processor (I'm guessing on this as haven't tried it yet).

Using a skillet large enough to easily hold everything, heat over medium to just under medium heat, drizzle in some olive oil, then sautee the red bell (harder veges) until just starting to soften, then stir in zucchini (softer veges) and cook for a minute or so. Stir in the spices and sautee for a minute or so until they start to bloom. Add the cauliflower, salt and pepper to taste, and sautee for a couple of minutes. At this point, it looked really dry to me so I added about 1/4 to 1/3 cup of water and another good drizzle of olive oil. Stir. Cook cauliflower for a total of 5-9 minutes, shorter times for finer grates, longer for coarse. Stir in the scallions and drained currants during the last minute or 2 of cooking.

__________________

medtran49 is offline   Reply With Quote
Old 05-07-2018, 02:46 PM   #2
Sous Chef
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 695
I love riced cauliflower. The groceries near me carry it already riced, although its expensive. I also take it and add the powdered Fried Rice Seasoning, a handful of frozen corn kernels and you have Fried Faux Rice. Very good.
__________________

GA Home Cook is offline   Reply With Quote
Old 06-23-2018, 08:41 PM   #3
Head Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 1,784
I’m afraid of cauliflower! It’s one of those veggies that I tried as a child and immediately decided “never again.” Also, it looks like brains! Well, I did the same with Brussels sprouts, and only recently discovered that 1) they’re really not a flavor suited for children and 2) my mother was, God bless her memory, a horrible cook. So I’m guessing that after all these years, I should give cauliflower a try. I’m thinking that roasting it would be a good start; olive oil, salt, pepper and....?
__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 06-23-2018, 08:59 PM   #4
Sous Chef
 
Rascal's Avatar
 
Join Date: Jun 2018
Location: Christchurch
Posts: 680
Ok, this is from left field for you a merry cans. Giggle aloo gobI and try to make it. The cauli is the star, and it's very addictive. I make it here a lot, in fact prolly during the week again. It's an Indian dish. I can promise you that you will love it. As I said its left field for you guys. Any Brits on here will back me up.

Russ
Rascal is offline   Reply With Quote
Old 06-23-2018, 09:10 PM   #5
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,346
Quote:
Originally Posted by Rascal View Post
Ok, this is from left field for you a merry cans. Giggle aloo gobI and try to make it. The cauli is the star, and it's very addictive. I make it here a lot, in fact prolly during the week again. It's an Indian dish. I can promise you that you will love it. As I said its left field for you guys. Any Brits on here will back me up.

Russ
If you mean "Aloo Gobi," I'm not sure why you would think it's left field here. You might be surprised to learn we have a large population of Indian people in the US, and that's actually a pretty common restaurant staple.

I have to say, though, that my favorite Indian cauliflower dish is something called "Gobi 65." It's a variation on Chicken 65. Basically, cauliflower is coated in a spicy batter and deep fried. Tasty, tasty stuff.

https://yummyindiankitchen.com/gobi-...r-65-gobi-fry/
Steve Kroll is offline   Reply With Quote
Old 06-23-2018, 09:16 PM   #6
Sous Chef
 
Rascal's Avatar
 
Join Date: Jun 2018
Location: Christchurch
Posts: 680
Quote:
Originally Posted by Steve Kroll View Post
If you mean "Aloo Gobi," I'm not sure why you would think it's left field here. You might be surprised to learn we have a large population of Indian people in the US, and that's actually a pretty common restaurant staple.

I have to say, though, that my favorite Indian cauliflower dish is something called "Gobi 65." It's a variation on Chicken 65. Basically, cauliflower is coated in a spicy batter and deep fried. Tasty, tasty stuff.

https://yummyindiankitchen.com/gobi-...r-65-gobi-fry/
Other Americans I know don't eat Indian, perhaps some here do, I eat and make it all the time, what you describe is dipped in spicy chick pea batter. I love it too. Especially onion rings and cauliflower. Yummy. Indian as you know is huge in the uk and here in na as well. I'm cooking Indian for my family next week. Onion bhajees Samosas chicken curry and vegetable curry, maybe aloo,gobI as well.

Russ

Russ
Rascal is offline   Reply With Quote
Old 06-23-2018, 09:19 PM   #7
Sous Chef
 
Rascal's Avatar
 
Join Date: Jun 2018
Location: Christchurch
Posts: 680
Thanks for the link, btw we call that pakoras here.

Russ
Rascal is offline   Reply With Quote
Old 06-23-2018, 09:31 PM   #8
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,346
Quote:
Originally Posted by Rascal View Post
Thanks for the link, btw we call that pakoras here.

Russ
Gobi 65 is a little different than standard pakoras, which are typically made with chickpea flour (aka besan). These are made with maida, which is a very finely ground wheat flour - almost like cake flour - and either rice or corn flour, or a combination of both. It also has chili powder, ginger, and garlic in the batter, which gives it a lot of flavor. Although you can serve it with chutney or raita, it's excellent all by itself.
Steve Kroll is offline   Reply With Quote
Old 06-23-2018, 09:38 PM   #9
Sous Chef
 
Rascal's Avatar
 
Join Date: Jun 2018
Location: Christchurch
Posts: 680
Quote:
Originally Posted by Steve Kroll View Post
Gobi 65 is a little different than standard pakoras, which are typically made with chickpea flour (aka besan). These are made with maida, which is a very finely ground wheat flour - almost like cake flour - and either rice or corn flour, or a combination of both. It also has chili powder, ginger, and garlic in the batter, which gives it a lot of flavor. Although you can serve it with chutney or raita, it's excellent all by itself.
I know about the besan flour which I use, I was surprised by the one you get is made from corn flour. I also add spices to mine as well, I've been cooking Indian for over 15 years. I make my own Garam masala spice mix from seeds. I also make my own rhaita and mango chutneys, I really like tamarind chutney, have you tried that? Do you cook Indian yourself??

Russ
Rascal is offline   Reply With Quote
Old 06-23-2018, 11:23 PM   #10
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,118
Quote:
Originally Posted by GA Home Cook View Post
I love riced cauliflower. The groceries near me carry it already riced, although its expensive. I also take it and add the powdered Fried Rice Seasoning, a handful of frozen corn kernels and you have Fried Faux Rice. Very good.
If you like "riced" cauliflower "rice" it yourself immediately before using rather than buying it ready "riced". When it's "riced" a long time before eating it loses vitamin content as does any veg when it's cut up a long time before using. Also, if you don't see the whole "cauli" how do you know it was fresh? "Ricing" a sub-standard cauliflower or even a "gone over" "cauli" is a good way for the unscrupulous supplier to pass it off and sell it at a price above its value.
__________________

__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Reply

Tags
cauliflower, recipe, rice

Cauliflower rice/couscous This is really more of a technique than a recipe. We had bought a head of cauliflower but only needed a small part of it and I needed something to go with dinner so I googled and came up with the following that used what we had in the house. This can be adapted to use whatever other vegetables and spices that would fit your flavor profile. This was the first time I had ever used cauliflower this way and we really liked it, better even than real couscous. Craig thought it was couscous at first. Head of cauliflower, broken down into florets 1/2 of a large red bell pepper, 1/4 inch dice 1/3 of a large green zucchini, 1/4 inch dice 2 large scallions, thinly sliced 1/8 cup dried currants, plumped in hot water 1/4 tsp turmeric 1/2 tsp ras el hanout Salt and pepper Vegetable or chicken broth or water Olive oil For couscous, place florets into a food processor and pulse until finely chopped. For rice, grate on a box grater, or try using the grating blade on a food processor (I'm guessing on this as haven't tried it yet). Using a skillet large enough to easily hold everything, heat over medium to just under medium heat, drizzle in some olive oil, then sautee the red bell (harder veges) until just starting to soften, then stir in zucchini (softer veges) and cook for a minute or so. Stir in the spices and sautee for a minute or so until they start to bloom. Add the cauliflower, salt and pepper to taste, and sautee for a couple of minutes. At this point, it looked really dry to me so I added about 1/4 to 1/3 cup of water and another good drizzle of olive oil. Stir. Cook cauliflower for a total of 5-9 minutes, shorter times for finer grates, longer for coarse. Stir in the scallions and drained currants during the last minute or 2 of cooking. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:09 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.