Author Topic: Ah Caulifower, I remember you well  (Read 1225 times)


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Re: Ah Caulifower, I remember you well
« Reply #15 on: July 14, 2019, 12:48:52 PM »
I made Caulifower hash browns the other day and they were so yum  - I then renenbered  how truly versatile this vegetable is. 

Considering this was my most hated vegetable when I was growing up.  I think my mother only served it boiled so that could explain a lot.  When I was older I tried cauli in cheese sauce - always a favourite - I think this changed my mind. 

When I started F2S I did cauli mash instead of potatoes and I enjoyed that:  I think I prefer it now to potato.  Then came cauli rice, which is really heaps better than stodgy white rice.  Cauli is also great in casseroles as a replacement for potato, but my hash browns(or substitute potato pancakes or fritters)  - yummo.  I hadn't made them in ages and forgot how great they were.

Now that it's almost summer here in Australia and the weather really is warming up - I've realised how easy it is to make coleslaw compared to the ones you buy already made.  I cannot believe the carb count!!!!   Do they add a spoonful of sugar prior to packaging?? either that or they use a really carb load mayo/dressing.

I totally agree with you, cauliflower is a versatile veggie. I also love cauliflower & veggie rice. I don't know how you make it but I make it with a lot a spices and it tastes delicious. Here is my recipe:

1 cup white rice
2 1/2 cups water
1 onion
1 tomato
1 potato (optional)
1-2 cloves of garlic (optional)
some cauliflower (as per your choice)
Salt & pepper (for seasoning)
Oil (for frying)

Soak rice in water and leave it aside. Now chop onion, tomato and garlic separately. Dice the potato. Now, take a pot and heat 1-2 spoonful of oil in it. Then saute garlic, then saute onion and when the onion turns brown then put in the chopped tomato into it. Let all these things saute. After that put in the rice soaked in water (along with all the water) into the pot. Then add the potato and cauliflower also into the pot. Then add salt and pepper also into the pot. At this time, it will look like a soup but it is not ready yet. Put a lid on the pot and let it cook on low flame till the rice is completely cooked. When all the water is dried and rice is cooked check if the potatoes have turned soft or not. Take out one piece of a potato and cut it with a knife to check the softness of it. If they are soft, it means that the dish is ready, if it's still hard then add a little bit (very little) of more water and cook on low flame again till the water is all dried up. Then this Cauliflower & veggie rice dish is ready to be served.

I hope you like it  :D

Hi, monana! :-)

You're recipe has two ingredients that are VERY high in net (digestible) carbs; white rice & potatoes. We try to keep our intake of digestible carbs to about 20 grams per day. Either of these ingredients would be far more than that, even for a small portion.

Here's a simple cauliflower rice recipe that is delicious and it's far lower in carbs:

There are many variations of this recipe on the web.
Look around and be adventurous. :-)


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Re: Ah Caulifower, I remember you well
« Reply #16 on: July 17, 2019, 06:35:51 AM »
Thanks for your suggestion Tony, I'll try the recipe that you have recommended  :D