Day 183 (Cauliflower fried rice)

One of the meals on my menu this week was cauliflower fried "rice." I've only substituted cauliflower for mashed potatoes, so I was a little unsure of how this would turn out. And what my family would think of it.

- You replace the rice in your usual recipe (everybody likes different ingredients in their fried rice) with a head of grated cauliflower. That simple! I used mostly only florets, and a little bit of the stem. Don't forget to remove the core before you start grating!
- The cauliflower gets added in towards the end, when the rice typically does, and needs to simmer for about 5-7 minutes.
- I found it was a bit watery, so I needed to drain it. It binded up better after the egg was added. I always scramble my eggs in the wok with the food, instead of adding them in already cooked.

Doesn't look too different than the real stuff.

Maybe it you really, really inspect it you'll see that it doesn't have rice shape.

It definitely has a little bit of a different flavor, but it's still really good. The kids LOVED it. We didn't miss the rice at all. It's light and delicious.

 

Plate lickin' good!

 

 

The only bad things, for the kids and me, was that there just wasn't enough. When I make fried rice, I use four cups of rice, so there's plenty for seconds and thirds and leftovers for Steven. I got one bowl of this, and the kids got a little bit extra after eating their first plate and there was one bowl for Steven's dinner. It didn't make nearly enough.

 

Steven wasn't hungry when he got home from work, so he saved his for the next day. I don't think this is something I'd want to eat as a leftover. He said it didn't taste that much different, but the texture of it not being the same was too hard for him to get over. So next time I'll just make rice for him, which works out, then there will be an extra serving for the kids! Or me. :)