I don’t like Caesars or Clamato in my beer. I have heard those are predominately Canadian things. I want to like Caesars, savory goodness in a glass with vodka, garnished with all my favorite things, celery, pickled beans or asparagus, sometimes even prawns or bacon! Yum! But I just don’t like that clam taste. I wonder how something like Clamato was invented, someone was enjoying a Bloody Mary one day and thought, “you know, this needs clam juice.”?
I was cat-sitting for a girlfriend, she was kind enough to bring me back a cooler full of fresh live clams. Knowing how I feel about Clamato, I wasn’t sure I would like them, but Raj was excited about our cooler of clams. I was excited about drawing faces, and perhaps doing some crafts (have you seen the stuff on Pinterest?!). Turns out fresh clams in Raj’s mango curry sauce are delicious, and I’m a fan. That was all his creative genius, I was a frustrating kitchen helper drawing a face on the clam and texting my girlfriend about what I should name it. And Raj didn’t strangle me in the process. Whoo hoo! I was responsible for the Paleo rice (this riced cauliflower), so I suppose I wasn’t completely useless.
Great as a side, with curries, really anywhere you would use rice.
- 1/2 large head of cauliflower
- 2 tbsp ghee, butter or oil
- Wash and grate the cauliflower head (you can use the grating attachment on your food processor).
- Place in a pan with water approx 2 cups and bring to a boil.
- Boil for 4-6 min and strain.
- Shake, toss, jiggle, whatever method is best for you, get as much water out of the cauliflower as you can, it will make your finished product fluffier and more rice textured.
- Place 2 Tbsp of ghee in the pan you boiled the cauliflower in, no point in dirtying another dish, put well-drained cauliflower in with the ghee.
- Sauté over medium heat stir occasionally until the cauliflower is slightly browned and fluffs up like rice.
Often I will grate the entire head of cauliflower, then freeze the extra in portion size containers for a quick dinner solution.
- Category: Side
Try a flavored riced cauliflower: Paleo Cumin Cauliflower Rice or try adding other spices or herbs.
Tried a batch of this last night with my mom’s homemade curry, instead of rice. Wow! The family couldn’t tell the difference that it was not rice! Actually, I used some orange coloured cauliflower, so people might think it’s saffron rice…lol
Question: for freezing individual portions, do you boil it before freezing, so all you need to do is pan-fry with the ghee to thaw it out?
You got it Fatima, blanch and portion before freezing makes handy for dinner on the run!
Can this be done with frozen cauliflower? You know, like from bags of cauliflower in the frozen Isle?
You could. But there would be more liquid, and the texture might be… well… not rice-like. If you try it, let us know how it goes!