I’ve probably read about this somewhere, but the other day I decided to try and use cauliflower instead of rice, and I was surprised by the results: the texture was similar, and I couldn’t taste any cauliflower in the dish at all (and we used an entire head for about four servings).

I pulsed the cauliflower in a food processor until it was about the size of rice grains, and then put it in our Pampered Chef micro-cooker (worth its weight in gold) and steamed it for a few minutes with about 1/2 cup of water. I then scooped it into a pasta bowl and dumped my curry on top (it was a Thai red curry).