Being allergic to gluten, I plan to experiment with gluten-free recipes for our Sirens & Scoundrels. Riced cauliflower is a great alternative to flour for pizza crusts and a healthy alternative to traditional starches like rice or potatoes. I don’t own a microwave. I choose to cook “old school”. So here’s some tips I’ve learned along the way for ricing cauliflower.
Dice the cauliflower tops off the head. You will be using the tops only, not the stalks. In a food processor, puree the cauliflower heads. Pour a small amount of water in the bottom of a pot, just enough to not touch the bottom of the colander that you will place inside. Bring to a boil, then add the pureed cauliflower into the colander in the pot. Cover and cook 5 minutes and remove from steam and heat. Let the cauliflower drain and cool to room temperature.
Place 2 Tbsp of cooled cauliflower onto a cheese cloth (I used a linen napkin) to ring out any excess moisture.
- Let the cauliflower cool to room temp so as not to burn your hands.
- If you don’t want to buy a cheese cloth, use a linen napkin or any other material as long as it’s thin enough for the excess water to drain out.
- Work with a small amount at a time to ring out in the cloth–you can get a lot more moisture out that way.
- Excreting as much moisture as possible from the puree makes for a much crisper and more flavorful ingredient.
- Check back in the future as I experiment with Cauliflower Pizza Crust & Egg in a Hole.
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Recipe by Sarah Prikryl // Photography by Sarah Prikryl
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