We tried ricing our steamed cauliflower this evening. A _weird_ thing
happened: before the cauliflower started pulping, vast quantities of water
poured out. I didn't measure, but I'd estimate that the final volume of
cauliflower pulp was about equal to the water removed. We liked the
resulting coarse texture, but went ahead and pureed it anyway, we're
working up a couple of recipes for thanksgiving. The result was thicker
and starchier than plain pureed cauliflower, more potato like. We'll be
trying the unpureed version under a spicy curry soon.

We have two ricers (one for home, one for travel. Yes, we take a ricer
with us when we visit friends. We've taken to leaving a few largish pots
here and there around the country, so we don't have to carry them with
us). Ricing the cauliflower with the small one (~8-10" handle) was hard
work, using the larger one (~12-14" handle) was a piece of cake. I was
pleased to find a new use for our ricers; we haven't made spaetzle for
quite a while.

Hack or slice cauliflower, boil or steam, then rice in batches: Squeeze
over a sink until the pulp starts to extrude, drain water that's leaked up
the top, rice the rest into a bowl, repeat.

Whip with butter, salt, and pepper to taste. Serve with a half rack of
smoked pork ribs, a couple of smoke pork sausages, fresh saurkraut, \ and
a bottle of cheap red wine.

Explain to me again how this is a "diet"?

Martin
215/176/165 since 04/03