2. Note: each serving equals 100 g of raw riced cauliflower. Multiply by the number of servings you wish to make. I have obtained about 600-700 g from one medium head of cauliflower which I do as one batch
3. Grate the cauliflower florets only, using the large holes of a box grater or a food processer to make a coarsely grated cauli rice
4. Place riced cauliflower onto a parchment lined baking tray. Spread out into a thin layer over the baking tray
5. Place the tray into the middle position of the preheated oven and back for 10 minutes
6. Remove from oven and scoop into deep bowl. Let cool at room temperature before using or refrigerating
If you wish to grate an entire cauliflower but only want to make a fraction of the entire head, then place the air dried cauli rice into freezer bags in serving sizes you intend to use. By portioning you will only have to thaw what you actually need. Place in freezer on a flat surface. To thaw, take out of freezer and let thaw on your counter, then use. This is a good way to reduce further the preparation time for those extra busy days.
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