rollo 100 Posted July 17, 2014 Share Posted July 17, 2014 it's just me, and i find that i'm going through a lot of cauliflower rice. i'd like to know how many cauliflower heads people are processing / grating at one time - see what others are doing. thanks! Rollo Link to post Share on other sites
SimoneB 16 Posted July 17, 2014 Share Posted July 17, 2014 I tend to grate what I need for that particular meal. Normally that would mean roughly half a head of cauliflower. The rest I keep in one piece for next time. I kind of feel it's stays fresher that way longer... Haven't thought about freezing it grated though... Link to post Share on other sites
35angels 6 Posted July 17, 2014 Share Posted July 17, 2014 I grate as needed. I have grated a few heads and stored in the freezer until needed and it turned out great. Link to post Share on other sites
clabbergirl 10 Posted July 18, 2014 Share Posted July 18, 2014 This is something I haven't quite got my head around and one of the reasons I haven't made cauliflower rice. Do you steam a whole head of cauliflower & store it ready for grating, or do you grate in raw & somehow cook it later? Link to post Share on other sites
Semolina 293 Posted July 18, 2014 Share Posted July 18, 2014 Throw it in the food processor raw. I'm doing two heads of cauli at a time. Divide up into portions and put straight in the freezer. When I decide I need some take it out of the freezer and throw it straight into the pan for cooking / defrosting. Took me a couple of go-rounds with W30 to realise that was the only way I was going to be able to keep up with my cauli consumption and general laziness. Link to post Share on other sites
35angels 6 Posted July 18, 2014 Share Posted July 18, 2014 You could also freeze it in pieces, then steam and make faux tatoes. Those are awesome with ghee and lots of garlic Link to post Share on other sites
rollo 100 Posted July 22, 2014 Author Share Posted July 22, 2014 Semolina and 35angels - so you grate and freeze the raw grated cauliflower? that's great! that means i can 2-3 cauliflowers on a weekend and not have to do anymore until the following weekend. thanks! Rollo Link to post Share on other sites
tinman57 417 Posted July 22, 2014 Share Posted July 22, 2014 Mine seems to discolor when I grate too much in advance of cooking it. Link to post Share on other sites
janna 19 Posted July 22, 2014 Share Posted July 22, 2014 Ahh...cook up Sunday. I use my food processor to rice 1-2 heads of cauliflower and roast it immediately (roasting with coconut oil and salt gives it the best flavor/texture combo for me). I store it in the fridge and reheat for meals all week. I find that 1 head is enough if it's just me eating it as a side for meals throughout the week, and two is necessary if I also have a dinner (like a curry) planned that warrants it's own batch and my husband will want some. Link to post Share on other sites
soon50 10 Posted July 29, 2014 Share Posted July 29, 2014 I use 1 head and put it thru the food processor to make the rice. Then I sautee some carrots and mushrooms (w coconut oil) in a frying pan, once cooked add in the rice. I then `fry`it up until the rice is the correct texture. My husband and I can get 3 meals (6 servings total) from this. It keeps in the fridge for days (its always gone within 3 or 4 days). Link to post Share on other sites
Vanniek71 106 Posted July 29, 2014 Share Posted July 29, 2014 Throw it in the food processor raw. I'm doing two heads of cauli at a time. Divide up into portions and put straight in the freezer. When I decide I need some take it out of the freezer and throw it straight into the pan for cooking / defrosting. Took me a couple of go-rounds with W30 to realise that was the only way I was going to be able to keep up with my cauli consumption and general laziness. This Once I got a good food processor this is the only way to go! Link to post Share on other sites
Lazy Marla 24 Posted July 30, 2014 Share Posted July 30, 2014 Ahh...cook up Sunday. I use my food processor to rice 1-2 heads of cauliflower and roast it immediately (roasting with coconut oil and salt gives it the best flavor/texture combo for me). Oh yum. I haven't prepared it this way yet. Link to post Share on other sites
janna 19 Posted July 30, 2014 Share Posted July 30, 2014 Oh yum. I haven't prepared it this way yet. There are exact instructions on www.theclothesmakethegirl.com .... but this is by far my favorite way for cauli rice! Enjoy! Link to post Share on other sites
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