There are two things I can see that might be a problem. Grating the small pieces of cauliflower might be difficult unless you use the grating attachment of a food processor. Frozen cauliflower also contains a lot of water and it may turn out pretty wet unless the cauliflower is well drained before frying.

Karen

haha well I went ahead and had it this morning before I saw your post Karen. Youre right, VERY VERY wet. It took alot of paper towels!! Still was pretty good though. I didnt follow the recipes really, just soft scrambled some eggs and then added the cauli with some garlic and onion powder. Ate it with salt and pepper for breakfast. Was VERY filling and I only did 2 cups cauli and 1 egg. Usually I eat 4 eggs and toast! Yum yum!

Karen,

As you are the chef and I'm just a chef-wannabe...could you answer a quick question?

Instead of using the box grater, do you think I would get similar results using a potato ricer? (Seeing how I won't be using that for much anymore!!)

Just wondering as it's so simple to use and no chance of grating some knuckles!

Thanks in advance!

p.s....you truly are an inspiration....I've "devoured" your site and have already tried a few recipes...and I'm only finishing day 6!! Thank you!!!

Hi kath310!

Thanks for the compliments!

A potato ricer won't grate - it can only smoosh up soft ingredients - so the answer would be no. A little blood-letting is all part of becoming a chef , but here's a tip: as your knuckles get closer to the grater, use the palm of your hand to press the cauliflower on the grater or use rubber gloves to grate the whole thing. I cut the cauliflower into 4 wedges and start witht he "flowery" side first.

Karen

Karen,

Thanks for the quick response!

Ok, ok...I will grate the cauliflower!! Thanks for the tips on grating too!

I can't wait to try this....

Thanks again for posting the awesome recipe!

Karen,

If they don't have a statue of you in the middle of Vancouver yet, I'm going to start a petition!!

You are awesome!! I finally got around to trying the cauliflied rice......I've died and gone to heaven!! Yes, I grated it instead of using my ricer....no grated fingers and the dish was divine! I made it with the soy sauce as I'm used to "brown" rice....but I'll definitely be trying your other variations!

Can't wait til your book comes out.....talk to your publisher about a book tour in the east....southern Ontario's really nice in the summer!!

Thanks again for a great recipe!!

It might happen. The book is being co-published in Canada by HarperCollins and Rodale Press in the USA.
Ha! You can't fool me! I was born in Ottawa and lived in Toronto for 11 years.

Karen

Hey! St. Catharines is a million miles away from Toronto as far as weather's concerned!!

Hope to see you in our neck of the woods anyway!!

YUM. I don't like Califlower, can't stand it and have not found a califlower recipe that I could stomach, until now. I didnt know if i would like it so i bought this bagged califlower florets that were $1 (fresh not frozen). It was difficult trying to grate considering they were tiny pieces, next time i will be a head of califlower. I forgot to drain the water out though and it was relatively mushy (but seemed about like white rice to me so i didn't mind). It was quite good. I will make again. I used garlic salt because i am lazy and did not want to mince garlic, so it was a little salty for me, but i will just have to drink more water. All and all, it was pretty good and I will DEFINATELY try again.

wow...finally made the fried rice. I added a few mushrooms and some chineese 5 spice. There are no words to describe how yummy this is

Hi I made this and loved it but I was wondering if you aor anyone has ever tried to do it but without the egg . but add tomtoe and cumin for Spanish style???? Would it work???

It would, but make sure you fry the tomato until most of the liquid has evaporated or the "rice" will be wet. Add some chorizo too.

Karen

Hi Karen,

Ok, I'm addicted to this!!!! Thank you, thank you, thank you!

I also used a bunch of white pepper, and a bit of soy sauce too. I've made this for lunch two days in a row now!

By the way, I made the braised escarole last night and it was also delicious! I can't wait to start experimenting with daikon next. Oh, there's a whole world of veggies out there for me to explore!

Good for you! Vegetables rock!

Karen

thank you thank you thank you thank you!!!

I made this on Saturday and found the end result to be nothing less than scrumptious!!