Cauli-Rice, was: new & happy to be here

[Guest guest]

Thanks , that sounds tasty! And I love your idea to use it as a sub

mac-n-cheese.

After ricing the cauliflower, I sauteed garlic, onion & celery in a wok. Added

the cauliflower and sauteed at a low heat till tender. I added nutritional yeast

flakes. Yum. Gave it a rich, semi-cheesy flavor. I'll definitely do this one

again, and try some other experimenting.

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> > From: T <lindatyllo@>

> > Subject: new & happy to be here

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> > Date: Friday, April 15, 2011, 1:10 PM

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> > Hi everyone,

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> > I just bought my first vita-mix and it arrived Tuesday. I've been using it

> every day so far and have been very happy with it. I'm quickly believing

> that next to a good knife, this is the best cooking accessory I've ever

> owned. Already been very happy with juices, smoothies, soups, sherbet and

> ice cream. I'm a holistic wellness & nutrition coach and I absolutely love

> the ease of using whole, fresh ingredients!

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> > I do have a question. I just watched the dvd that came with my vita-mix,

> and the chef demonstrated making whole wheat bread, grinding from the wheat

> berries. I didn't buy the dry blade pitcher (I've got the CIA professional

> series), so I assumed I couldn't do this. But, in the DVD, there was no

> reference to switching to a dry blade so I was wondering. As an aside, I

> ve pretty much eliminated wheat from my diet, but I'd be interested to know

> about grinding other grains with the equipment I bought. Will it damage it?

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> > Lastly, I saw that some of you have posted about making cauliflower 'rice'

> I've used cauliflower to make " fauxtatoes' for years (my daughter likes

> them better, too), but I've never riced cauliflower. I was up last night

> perusing different recipes for this, so I'm excited to try it as a side dish

> for our salmon tonight. Any favorite preparations from you all?

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> > Anyway, I'm so glad to have found this group. I'm excited to really see

> all that my vita-mix can do. I already do quite a bit of home cooking, and I

> m happy to make even more from scratch with whole, fresh and (mostly) local

> ingredients.

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> > P.S. I've been playing with the garden vegetable drink....and loving it by

> the way....SO much better than any commercial variety. But, I'm wondering

> how they make that drink look so red in the photo because mine looks more

> brownish than red (after all, red veggies + green veggies = brown

> concoction!) I've been okay with the visual because the taste is

> phenomenal. Oh good golly, I sound like a commercial don't I??

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