Cauliflower rice experiment part one

So as I’ve been mentioning I want to do some experiments with making sushi rice. I have already made two batches, one in the microwave and one on the stovetop. The stovetop method had a subtle nutty flavor, while the microwave just screamed cauliflower. I’m not sure if that’s because I forgot to drain the water from that batch or just the difference in the cooking method.

Today I decided to make two batches, one in the oven and one on the stovetop. I think a dry heat is best for flavor.

Here I am starting to grate the florets and squeeze out the excess moisture. Once I find the best method I’ll go over this in more detail, but basically to start off any cauliflower rice recipe you chop or rip the cauliflower into florets and grate the tops with a cheese grater. It is a bit crumbly and messy but I do think that this gives a great rice like texture. I used one medium sized cauliflower which gives about four portions of rice.

Here I am with batch number 1, the frying pan experiment. I added one tablespoon of coconut oil to the fan and started to stir fry it over medium high heat. Very quickly I realized that the cauliflower was quickly browning and turned down the heat.

Batch number two, the oven edition. For this I started by adding one tablespoon of coconut oil to the rice. In order to get it to coat I put it in the microwave for thirty seconds in order to melt.

Next I tried to put this in an even layer on a baking sheet and set this in the oven at 425 degrees fahrenheit.


The stovetop once again had a good flavor with a subtle nuttiness. I think that next time for aesthetic purposes I would try using a nonstick pan and very low heat. I might be able to achieve similar flavor while maintaining a more rice like color.

As is I think that this rice would be great for brown rice or something like a jambalaya. It is also a fairly quick method.

I think that I left this one in the oven too long as there were quite a few pieces that simply turned to charcoal. The flavor was similar to the stovetop method but without the hint of nuttiness. It also took a lot longer than the stovetop method.

Other than mounding better and not cooking as long I’m not sure what I could do to prevent the little burnt pieces. Perhaps a casserole dish instead of a pan?

In conclusion I liked the stovetop method a lot better than the oven. Now that I’ve gotten started I think that I will continue doing these experiments to achieve the best results. Next time I am planning to make a stovetop batch in a nonstick pan at a much lower heat. I will also revisit making it in the microwave.

In addition to making the rice I’m also experimenting with additions. The cauliflower rice I’ve made so far is light, fluffy, and doesn’t stick together particularly well. I’ve read about adding some cream cheese in order to make it a little stickier. Here are some of my results.

Because I lost some of the oven cauliflower to burning it wasn’t quite the right amounts of cauliflower to get a good ratio. From left to right I added more and more cream cheese.

By far the best batch was the one with the least overall amount of cream cheese. It added a little bit of sourness but was not overwhelming in richness. The rice clumped well enough but was not particularly sticky.

As more and more cream cheese was added the flavor and richness became overpowering and the bite of my last sample was like eating a block of cream cheese with mix ins. Not very good.

I will have to revisit this in my next post, with more precise measurements. Until next time!


Deep fried salmon with salad

Yum. Funny enough, in my low fat days I would never have even dreamed of owning much less using a deep fat fryer! Keto really has opened up so many culinary possibilities for me. It’s almost like a reverse diet lol.

Tonight for dinner I decided to make some deep friend Salmon, keto style.

Over the past few weeks I’ve seen recipes for breading chicken with that powdery parmesan, and I’ve also seen ones that use crushed up pork rinds. The answer was obviously to combine both methods and see what happened!

Deep fried breaded Salmon, keto style
  • 2 salmon fillets
  • 1.5 cups crushed pork rinds
  • 1 egg, beaten
  • 1 cup powdered parmesan cheese, plus extra

Time: 30 minutes

Servings: 2 people


Start by turning on your deep fat fryer. I have a small FryDaddy that basically is either on or off. If you have a programmable machine follow your manufacturers instructions for frying fish.

Take your pork rinds and crush them in a bag until you have approximately one cup. There will be some pieces that will not crush, just take those out. Alternatively you can put these into a food processor until they reach a fine consistency.

Sprinkle parmesan cheese unto a plate. Sprinkle the crushed pork rinds unto another plate. You’ll need a lot more than this, I way underestimated the amounts when I took this picture. You can use the same plate but it will be a little messy. I suggest using paper plates at this stage if you want to cut down on clean up time.

Crack open your egg and beat well.

Now cut each salmon fillet into 4 equally proportioned pieces. Coat with egg, then dip in egg, and finish by dredging in the crushed pork rinds.

When your fryer is ready put 2-3 pieces in at a time, depending on the size of your fryer. Make sure not to crowd the pieces. Cook for 5 minutes or according to your manufacturer’s instructions.

When finished put on a wire rack to drain and cool off for 2-3 minutes.

That’s it! You could serve these with a quick salad or some steamed vegetables.

I honestly was not sure what to expect with this one. Would the taste of the breading be overpowering? Would it stick to the Salmon?

These were delicious! Way better than I expected. Although I think next time I would cut back the cooking time by maybe 30 seconds. I think they could have been a little juicier on the inside.

They did not taste overwhelmingly like cheese or pork rinds. They simply like an especially tasty breading. I’ve heard before that pork rinds are very much like panko bread crumbs and I think that’s true.

The parmesan cheese and pork rinds did not stick as well to the salmon as say flour and panko bread crumbs, but they did an acceptable job. I think I may have had some issues simply because I did not use enough cheese or pork rinds to begin with. I wasn’t sure about the amounts and ended up needing more than I thought. The recipe above is a bit of a guess but when I next get the chance I’m going to update this recipe with the correct amounts. Make sure that you have spare cheese and pork rinds for now.

I hope that you enjoyed this update! I will be back with more.


Guacamole Recipe

Today I made some homemade guacamole, and it was divine! The recipe I found online was not quite to my taste so I decided to make some changes to it. Less onion, more jalapeño and cilantro, hold the cayenne pepper. It worked out really well so I think that I will share it with you.

  • 3 Avocados
  • 1 lime
  • ¼ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ medium onion, diced
  • 1 jalapeno seeded and minced
  • 2-4 tablespoons cilantro chopped
  • 1 clove garlic, minced
  • 1 ripe heirloom tomato (save until serving)

Time: 15-20 minutes

Serving Size: 4-5 people

Net carbs: 3-4 carbs per serving


Slice the avocados in half and remove the seed. Use a spoon to scoop out the pulp and place into a bowl. Start smashing the avocado with a fork, but leave some chunkiness.

Cut a lime in half and use a fork to juice. Be careful of seeds!

Add the salt, ground cumin, onion, jalapeno, cilantro and garlic, then stir together.

When ready to serve, dice some tomato and add to the guacamole. I like 1 part tomato to 4 parts guacamole, but adjust to your taste. Make sure that you keep your tomato outside of the fridge for the best flavor.

To store use some plastic wrap and try to press all of the air out of the guacamole. Air will oxidize the avocado and turn your guacamole brown. Here’s what’s left of ours:

As you can see this was a huge hit and we already ate half of it! I used some cheese chips that I made in the microwave while my boyfriend (the carb lover) used regular tortilla chips. You could also bake a low carb tortilla into some crispy chips, or even used pork rinds.

Today I also bought a big head of cauliflower that I am planning to use for my rice experiments. I’ve already made another batch of cauliflower and let me tell you that the cooking method makes a huge difference.

The first batch of cauliflower rice I grated it, squeezed as much water as I could out of it, then I cooked it with some butter in my cast iron skillet for quite a while. The cauliflower turned out with a sort of nutty, mild flavor with a fluffy texture that I thought would work well for something like brown rice.

The next time I made it I grated it then put it straight in the microwave. Mostly because I forgot to squeeze the water out of it. After cooking for 2 min I took it out and attempted to use a paper towel to remove some liquid but it was so hot I nearly burned myself. This method yielded a very strong cauliflower flavor that I did not like as much. It was also much wetter. I’m not sure if that was because I forgot to squeeze it or just because of the method. I also did not cook it as long and the water did not have time to evaporate.

From these case studies I’ve decided that dry heat is probably what I want. I plan to make at least two batches, one in the oven and one on the stove top. I’m then going to add some rice wine vinegar and swerve, and varying amounts of cream cheese. The cream cheese is to approximate the stickiness that you find in sushi rice. I hope that I will find a nice bento rice substitute that I can use to make my lunches in the future.