Couscous style cauliflower, cream, Portabellas, and garlic.
Couscous style cauliflower, cream, Portabellas, and garlic.
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Couscous style cauliflower, cream, Portabellas, and garlic.
I basically just threw two handfuls of cauliflower florets and stems into the food processor and pulsed until it was like this tiny grain texture, and then I put it in a microwave safe bowl with a little water to steam it a few minutes (like you would for pieces of the whole vegetable). Then I took it out, but I didn’t have to drain it, because the stuff absorbed the water. I sauteed garlic and mushrooms in butter, then added some heavy cream and let it get a little thick, added some ground thyme, salt, and pepper, then stirred in the cauliflower and let it cook through. That was all. I added some garlic powder to it as well afterward, because I didn’t want to have to re-cook more garlic and just wanted a tinge more garlic flavor…and I fucked up and put too much powder. It tastes strong and gross now. The salt and pepper were also quickly absorbed by the cauliflower, so I guess the lesson here is to wait and then season again only if needed. I overdid it, obviously.
My mouth is a garlic fire right now.
ouch
FML
Tanya G I don’t think this recipe was as good as I wanted. When I made the previous batch of “couscous”, I used very strong flavors with it, i.e, hot Italian sausage, crushed tomatoes, mozzarella and Parmesan cheese, some basil, and red pepper – the bitterness that cauliflower can tend to have went away when I did that mixture. This cream/mushroom flavor profile did not do that. The bitterness remained. Hope that helps.
PS – I have made cauliflower “rice” into Mexican rice before, using tomatoes, jalapenos/green chile, green pepper, and onion, and that also worked well to not be bitter. Steaming it until it’s really soft and then frying it in oil or butter can also help reduce the bitter if you just want it more plain.
I do. I like to dip it in spicy dip I made from salsa mixed with sour cream/mayo/cream cheese
I am not as fond of the smaller grain of this, vs the larger “rice”, but that’s just me . I feel like the larger pieces absorb more liquid (during steaming AND the liquid from whatever you’re cooking it in) and are less crunchy.
Oh hey, so it turns out the CREAM was bad. I bought several pint cartons of it in July when they were on sale for $2.99 and froze them, and then I’d take one out about 3-4 days before I would need it for a recipe, and let it thaw in the fridge…not that that did anything to it, but the fact that the date on it had past, before I even took it out to thaw made it easy for me to forget how fresh it was…anyway, point is, I think the recipe will be fine with FRESH cream. I mean, one day it tasted sweet and fresh, and the next, bam…sour. No wonder the dish kept getting bitter when I’d add more cream (I didn’t taste it from the carton, and it smelled fine, I just kept pouring it in lol).
Yeah good thing I only took a few bites. Threw it out. Still had to log it in myfitnesspal, that hurt the most – admitting I actually consumed it and having the proof there on the app LOL