Cauliflower “rice” is good for rice replacement in stuffing for peppers. I would not eat it as steamed rice replacement. Will never replace rice in pilafs either. 
A caprese salad right now would be great. The local tomato season here is so short.
^Agree. Cauliflower rice is only edible when combined with LOTS of other ingredients or using as a filler! I mix it with steamed sweet potato or use with turkey taco filling. Or added to chili --just because I had it. Have not had any luck with cauliflower pizza crust. DH, after the pizza crust, “Don’t do that to me again”…
I don’t disagree that cauliflower rice is best when topped or mixed with something…but that’s how I feel with any plain rice (white variety)! I would never just have a bowl of plain or just seasoned white rice.
I am good with cauliflower rice with some butter, salt, pepper or other seasonings. Yum.
@Sabaray I usually use a whole head of cabbage (medium size). I’ve never made it with purple cabbage, but I imagine it would be fine. With the green cabbage and tomatoes, it turns out to be a reddish color. Not sure what color it would be with the purple cabbage–if you don’t mind a purplish/red color, it is probably fine. It’s a really good soup.
I’ve only been cooking every few days . Only making things that can be easily reheated and where there are lots of leftovers, because my H barely comes up for air let alone sit down for a meal. If/when it calms down even a bit - I’ve got lots of beef/chicken/ pork chops that can be thrown on the grill.
Tonight I’m making spaghetti and meatballs. I’m going to make a double batch of my sauce and freeze half. I’ll sauté a zucchini to go with it.
With a full house, I’ve been cooking more than usual. Unfortunately, I’m also baking much more that usual 
We like the cauliflower done like mashed potatoes. By the time you add everything to it it tastes like those items.
I like cauliflower rice. I don’t eat it plaIn. My favorite way is to microwave the frozen. Sauté onion, garlic, fresh ginger and any other diced vegetables you have on hand. Add any dried spices you like. Add the hot microwaved cauliflower rice to the frying pan. Finish with coconut aminos or soy sauce and sesame oil. It’s delicious.
I also like mashed cauliflower. I consider cauliflower the wonder vegetable.
I made a good red cabbage slaw yesterday to go with some ground turkey patties I made. Red cabbage shredded, red onion finely chopped. Make a dressing of juice of one squeezed orange, olive oil, honey and rice vinegar. Salt and pepper to personal preference. Whisk and pour over the cabbage. Add chopped cilantro. Let it sit until cabbage softens. It’s good on tacos too.
You use the more fragile vegetables up first. But cabbage keeps forever, celery keeps a long time, kale keeps for a week or so for us.
If you can get them, frozen vegetables. I bought a big bag of mixed vegetables, which I’ve been putting in soups, with tomato, potatoes, onion, beans, whatever else is around, and some spices. A big dollop of paprika worked well.
Funny the talk about cauliflower rice as I just ordered my first bag - assuming it shows up in my delivery tomorrow. I’m reducing my carb intake so thought I’d give it a try.
I do like and eat cauliflower in general. My two favorite ways to cook it are both roasted in the oven with some olive oil, salt and pepper until browned. One way, I toss it with turmeric, toasted pine nuts, and golden raisins and serve on arugula with some fresh lemon juice squeezed on top and shaved parmesan. The other way I enjoy it is taking the roasted cauliflower and tossing it with some Frank’s hot sauce, melted butter, and a drizzle of honey to make Buffalo Cauliflower. A little blue cheese dressing drizzled on top doesn’t hurt.
Tonight is a whole roast chicken (the first one we’ve been able to procure for over 2 weeks) with roasted sweet potatoes and onions and fresh green beans cooked then sauteed with butter and garlic.
Attempting a chicken and cauliflower rice soup tomorrow. I like cauliflower, H not so much but he’ll eat what I make without complaint (at least out loud).
Finally getting to things that need to be eaten in the freezer. Made a low carb chili relleno casserole yesterday with ancient freezer-burned hatch chilis from TJ. Glad I gave 'em a little taste first as they had some serious heat. Really good on romaine leaves. I’m calling it a win.
In my effort to protect my at-risk H, it’s officially been two weeks since I’ve been in a building other than my house. I do go for outside walks but keep proper distance. Local D does our grocery shopping once a week and usually picks up from a local restaurant before she comes over. We’re a well oiled machine on sanitizing groceries and transferring/reheating takeout. She’ll sit on the patio with an open door to the dining room where H sits. I’m sure he’s happy to chat with someone other than me.
Made a Quiche tonight with broccoli, onion, bacon and cheddar cheese. It turned our delicious if I say so myself! Son has never had quiche so waiting on his response when he finally eats.
I’m so proud because I figured out how to make the egg/milk broth so the quiche isn’t soft and mushy, but sturdy and dense (with skim milk even)!
4 eggs
1 1/4 cup skim milk
1 Tablespoon flour
I like cauliflower also but my family doesn’t so I never make it.
Had to laugh at your freezer burn comment. I did an inventory a couple weeks ago of all the meat/chicken in my stand alone freezer. I guess I missed something though. I just spent the last hour trimming fat off four pounds of chicken thighs and dividing up chicken breast I bought on Tuesday. I took it all to the freezer and discovered a ziplock bag with several freezer burned breasts. I have a feeling Dh put them there b/c I always note the date and amount on the zip lock but this one has no date, I’m defrosting tonight and as long as they don’t smell bad will use them in a pasta dish tomorrow.
Tonight we are having grilled chicken thighs, red potatoes and broccoli from our garden.
I make my sweet and sour cabbage soup with the green cabbage. I can’t imagine using the red. I add flanken or short ribs.
I tried cauliflower pizza crust once; that was enough. I like crisp not soggy
Sigh… dinner was a bust tonight! I was going to make chicken fried rice and give the younger S a frozen pizza. But as I started the rice, I was getting out the rest of the ingredients. We had like maaaaybe 1/4 in of soy sauce left in the bottle. 
So we Door Dashed. I texted H (who was in a meeting) that I’d gotten him his usual and berated him for not telling me the soy sauce was almost out. He said the other bottle of soy sauce was in the fridge outside. Never, Ever in 20+ years of marriage have I ever put soy sauce in the fridge… let alone the one that’s used exclusively for soda and bottled water.
Well, at least dinner for tomorrow is started and the bbq bacon chicken sandwich I ordered was really good!!
Interesting. I always keep the soy sauce in the fridge.
I keep soy sauce in the refrigerator too after It’s been opened. I read it prolongs the flavor for one thing.
An old recipe I used for quiche when we were first married (early 80’s) called for evaporated milk as the liquid - I think that helped the quiche nicely be “firm” as opposed to “mushy”.
I made a sheet pan dinner last night with chicken thighs, potatoes and sweet potatoes - another small sheet pan of chopped brussels sprouts for a side.
I like lots of herbs and sauces for toppings on just about anything I eat. I have started making a simple chimichurri to keep in the refrigerator with parsley and sometimes other herbs to have on hand. I find myself wanting to put a dollop on whatever I’m eating. Nice fresh and light.
I don’t know… maybe it should go in the fridge. I just always equated it w/ something like vinegar or oil. I don’t use it except for when I make fried rice, so I’m certainly no expert.