I have been asked loads of time about preparing and cooking cauliflower rice. I will post cleochatras link, but let me tell you the different ways I have prepared it.
- Fresh and raw on a hand held large cheese grater....nightmare...very very messy, grazed knuckles etc...won't do that again!
- Fresh raw cauli, grated on a fine blade (its the only one I have). This way was quick and gave very good results. Bieng on the fine blade it was quite a small cut but still had great texture....but it was quite messy...small cauli bits EVERYWHERE!!! This is the one I used for the paella and kedgeree.
- Frozen or fresh, gently steamed then allowed to cool then grated on a large hand held cheese grater. This was quite easy to do, not quite as messy as other ways. It gave a bigger cut so I used this in the cauliflower pizza base and breadstick recipes. But the next way I am going to try is a ricer...that's what Cleochatra does!
Hope this answers some of your questions, Marie, Dilettante and others?