After making the Cauliflower-Crust Pizza, the other night, I had a little of the "riced" cauliflower left, but no more sauce or mozzarella.
Originally, I had considered getting more cheese, etc., but I decided to experiment a bit.
One thing that kept sticking in my mind was the fact that the pizza recipe referred to the food-processed cauliflower as "riced."
Since the amount of cauliflower that I already had "riced" was only enough for about one of the pizzas, I went ahead and processed more - this time, using some chicken stock in the microwave-cooking step.
After that, I added some leftover chicken, leftover gravy, cooked mushrooms, par-cooked broccoli and sautéed onions, then baked it all as a "chicken-and-'rice'" casserole.
It was excellent! This turned out to be a great way to make something low carb (indeed: no pasta and no rice) and it tasted great!
Now I'll have to try this substitution in other rice recipes (although I doubt it would work with risotto).
Originally, I had considered getting more cheese, etc., but I decided to experiment a bit.
One thing that kept sticking in my mind was the fact that the pizza recipe referred to the food-processed cauliflower as "riced."
Since the amount of cauliflower that I already had "riced" was only enough for about one of the pizzas, I went ahead and processed more - this time, using some chicken stock in the microwave-cooking step.
After that, I added some leftover chicken, leftover gravy, cooked mushrooms, par-cooked broccoli and sautéed onions, then baked it all as a "chicken-and-'rice'" casserole.
It was excellent! This turned out to be a great way to make something low carb (indeed: no pasta and no rice) and it tasted great!
Now I'll have to try this substitution in other rice recipes (although I doubt it would work with risotto).
If blueberry muffins have blueberries in them, what do vegan muffins have?