socks4dobby Posted February 2, 2015 Share Posted February 2, 2015 I completed the Whole30 in October, and I have generally stuck to a less strict version of it since then. I've been trying a lot of paleo recipes, and I've noticed a lot of them call for cauliflower rice. The problem is that I hate cauliflower. I thought it would taste better if I cooked with other flavors, such as in a "fried rice" recipe (blended in food processor, cooked in fish sauce, coconut aminos, and bacon). It doesn't. I just can't hide that yucky overpowering taste no matter how I cook it or what I cook it in. Are there alternatives to cauliflower rice? What other veggies can I blend up in the food processor to get that rice-like consistency? I thought about using broccoli (I love broccoli), but I'm not sure it would have the same consistency. It seems that cauliflower rice is considered a "paleo staple," so the fact that it's one of a the very few foods I dislike really limits my options. Link to comment Share on other sites More sharing options...
Moderators LadyM Posted February 2, 2015 Moderators Share Posted February 2, 2015 Broccoli works! You could also make zoodles out of zucchini, sweet potato, beets, rutabaga, potato, winter squash, or use a mash of root veggies as a foundational base in lieu of "rice." Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted February 2, 2015 Moderators Share Posted February 2, 2015 I've never found "ricing" cauliflower to be worth the effort and I've been eating Whole30-style almost 5 years. If you don't like something, move on to the next thing. You will never run out of new things to try even if you never eat anything like cauliflower rice. Link to comment Share on other sites More sharing options...
cottagequeen Posted February 2, 2015 Share Posted February 2, 2015 I have a utensil called a potato ricer, haven't used it, but I guess that could be an option... Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted February 2, 2015 Moderators Share Posted February 2, 2015 Use any veggie you like. Could be roasted spaghetti squash, mashed potatoes, cubed and roasted sweet potatoes, microwaved frozen broccoli ... whatever sounds good. Years before Whole30 came into my life, I used to chop up veggies for a curry and once it was simmering and almost ready I would realize I had forgotten to make rice (again). I found I didn't need it at all. You probably don't either. Link to comment Share on other sites More sharing options...
Munkers Posted February 2, 2015 Share Posted February 2, 2015 I ran across a recipe for plantain "rice" that looked interesting. I'm intrigued by the idea of broccoli rice. For most recipes, the rice component is just there as a sauce mop. Things like curry can just be eaten like soup (that's what we do) or you can increase the other vegetables in the recipe so that there are more things for the sauce to cling to. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted February 2, 2015 Administrators Share Posted February 2, 2015 I happen to love cauli rice, it's one of my favourite things to eat. However I absolutely LOATHE shredding up the cauliflower so I have it maybe once every few months. If it's a red sauce type thing that wanted to be put over cauli rice I usually just add a tonne of extra veggies and eat the "sauce" like a chili. This is typically a result of being too lazy to create a base for the sauce to sit on. We eat a lot of green beans, asparagus, brussel sprouts (you can shred these with either a knife or food processor and they hold up VERY well for "rice" textured dishes), roasted brocoli, roasted beets. Link to comment Share on other sites More sharing options...
kirkor Posted February 2, 2015 Share Posted February 2, 2015 I don't have a food processor or a spiralizer, so in 3 W30s over 2 years I've never eaten any of these cool things people make. I have to stick with boring cut-up veggies. Link to comment Share on other sites More sharing options...
Munkers Posted February 2, 2015 Share Posted February 2, 2015 My food processor isn't the best thing on the market, but I can pulse a head of cauliflower into rice in about a minute so it gets to stay in my kitchen. Link to comment Share on other sites More sharing options...
socks4dobby Posted February 2, 2015 Author Share Posted February 2, 2015 Thank you everyone for all of the great advice! Basically, I am just looking for a good "sauce mop" alternative that adds that rice-y texture. I didn't think of using zoodles -- great idea! All of the options listed sound really good. Thank you again! Link to comment Share on other sites More sharing options...
Nadia B Posted February 2, 2015 Share Posted February 2, 2015 Check out the inspiralized.com Some serious creativity there. Note - she is not strict whole30, but she tags compliant recipes. Moreover, this girl has amazing flavor combos. I think she spirilized/riced any vegetable possible. Link to comment Share on other sites More sharing options...
Hannlib Posted February 2, 2015 Share Posted February 2, 2015 My husband doesn't get on at all with cauliflower so I don't cook it. With saucy type stuff we have zoodles, mashed sweet potato or just a big bed of sauteed greens. Link to comment Share on other sites More sharing options...
Rebe_J Posted February 5, 2015 Share Posted February 5, 2015 I don't particularly like (cooked) cauliflower, either. I gave up trying to recreate the texture of rice--it made me want real rice. Now, I use spaghetti squash, shredded potato or braised greens as a bed for saucy foods. Or nothing. Link to comment Share on other sites More sharing options...
Corrine R Posted August 14, 2018 Share Posted August 14, 2018 I made Chinese fried "rice" with jicama which I riced in my food processor. I liked it very much, but my husband, who is a rice-a-holic, did not. He opted to do without. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.