Cauliflower Rice

What a weird title right? But as I was sitting here thinking about posts for the next few days my mind kept going back to a Chicken Fried Rice dish that I learned to make in my first job out of Culinary School oh 23 years or so ago. It had this amazing rice that was dry toasted in pan, kind of like when you toast cous cous before adding it to boiling water. But the chef I learned from would dry toast this rice and then boil it and I loved it. It added such a complex taste to a pretty simple dish. I’ve made it over the years with different rice types and in the last few years with cauliflower rice but the cauliflower rice has never quite turned out right and I think it is because it has a higher water content. So I was sitting here wondering if I toasted the cauliflower rice first and got a little color on it if that would get it closer to the toasted flavor of the original dish while still keeping it lighter and healthier. I would go do it now but I’m writing this at 11 pm on Monday night so it will have to wait until probably Wednesday.  I’m going to try toasting or most likely roasting the cauliflower rice and get back on how it worked. I’ll post both recipes in that post and give you the option to try which ever one you want.

Mission #1 try roasting cauliflower rice for Chicken Fried Rice recipe and then post how it turned out.

Mission #2 post both recipes side by side and and maybe do a taste comparison. That will most likely have to be a weekend post.

So check back in a few days for the update.♥♥♥