Basic Cauli Rice and Fauxtatoes
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 heads cauliflower -- chopped
8 ounces cream cheese
1/2 stick butter
1/3 cup heavy cream
Run the cauliflower through the shredder blade of the food processor.
Transfer to a large microwave safe bowl.
Microwave the cauliflower until tender, 20-25 minutes, stirring halfway
Dump the "rice" into a large mesh sieve. Place a bowl slightly smaller than
the sieve on top of the "rice," bottom side down, and use the bowl to press
firmly down on the "rice" to squeeze out as much liquid as possible. Stir
and fluff the rice, then repeat the squeezing process. The "Rice" is now
finished, so fluff and stop if you're not making fauxtatoes.
Place the "rice" back in the food processor, this time with the puree blade
in place. Add cream cheese, butter and cream. Process the fauxtatoes,
scraping down the sides occasionally, until completely smooth. This may
take a lot of rounds of pulsing if it's a big batch.
Salt and pepper to taste.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 190 Calories; 19g Fat (89.3% calories
from fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol;
154mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3
NOTES : The main "tricks" of excellent cauli rice and fauxtatoes are (1)
starting with FRESH, not frozen, cauliflower; (2) microwaving without any
additional moisture; and (3) the squeezing step. This will give you perfect
texture of both the rice and fauxtatoes. The rice will soak up sauces and
flavors, and the fauxtatoes will not be watery.