Cauliflower Rice

[237SJ]

Does this live up to the hype? It seems a good substitute for rice to have with a curry.

[Buenchico]

I'd never heard of it but the reviews here might interest you:
http://www.bbcgoodfood.com/recipes/cauliflower-rice

In particular, one says "Consistency more like cous cous than rice", which is what I would expect from using cauliflower. Although I like cous cous with Moroccan dishes, I'm not sure that I'd like it (or something similar to it) with Asian curries; I like my rice to be fairly firm.

[-Talbot-]

The wife likes it, I compromise and mix it with a bag of rice.

[237SJ]

I think the consistency might be determined by the method that is used to process it. I don`t have a food processor but I have a blender (probably no good) and a chopper attachment which goes with a hand blender. I wouldn`t bother with cauliflower rice but I`m trying a low carb diet at the moment.

[retrocop]

Definitely. Cauliflower is an ideal accompaniment to curry. I have a great curry recipe which involves making a minced beef curry sauce and stuffing it between the florets of a boiled cauliflower and then baking it. Fantastic.
Cauliflower Bhaji is great as well. Batter made with Duram flower (chick pea) and deep fried.

[-Talbot-]

Just use a cheese grater, sj.

[237SJ]

Thanks for the further replies. Talbot I`ll give the cheese grater a try.

[237SJ]

Retrocop - if you like curries, I can recommend this http://www.angloindianchef.co.uk/

[retrocop]

237SJ
Thank you for that link. Very much appreciated. I love curry.I also use this on line curry emporium especially for Pukkah pappadums. Sharwoods are rubbish.
:-)

http://www.spicesofindia.co.uk/acatalog/GroundSpices.html?kw=indian%20spice&fl=650369

[237SJ]

Retrocop - I have a book called the Curry Secret which has recipes for Indian restaurant cooking which is very different from Indian home cookery. As you probably know, Indian restaurants make a gravy base from onion, ginger and garlic. It takes ages to boil down. Then they add spices to make a basic curry sauce. Then they add the appropriate spices according to which curry the customers order. That is why they can knock up a curry so quickly. The guy on that website that I linked has found a way to dehydrate the basic curry gravy. There are quite a lot of premixed spices that can be bought but to my knowledge, nobody has managed to get the consistencey right. His curries do come out a bit on the hot side though.