Cauliflower Rice Jambalaya

I made it and it was very good, but go much easier handed on the seasoning. Rice absorbs a lot of the spice, but cauliflower does not. It was almost inedibly spicy.

Can’t beat 150 calories per cup though. I used Poche’s recipe.

Agree with light on the seasonings. And little liquid is needed.

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I used Poche’s recipe.

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Can you post the recipe, please?

I make it often, and while it obviously would never top a rice jamb, it is delicious nonetheless. Just like a normal jamb it comes down to how well you brown down the meat and veggies. If you have some good dark stuff every time you deglaze, that will carry over to the cauliflower and give it some good flavor. As mentioned, I also do not add any liquid to it outside of deglazing the pot. I have found that simmering the cauliflower in chicken broth to soften it (drain before adding) will cook out alot of the skunkiness, so that really all that stands out from a rice jamb is the slight texture difference.


ETA: Makes a fine rice dressing too

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Poche's Jambalaya I use this and the jambalaya calculator when I make regular jam. Unfortunately, the pics are no longer there.

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I need to go to another picture host and get the pics back up online.

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I need to go to another picture host and get the pics back up online.

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Go with Imgur. That's what I'm using now.

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All the pictures work on the jambalaya calculator.

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Is there a new link for it? Followed the link chain and I get a 404 trying to open the calc. Didn't check all 12 pages of the final thread tho.

Ive actually gotten my head into and losing some lbs and I'm way glad to see this. I'm so making some as soon as I get a chance.

Sorry, I meant that in the reverse meaning.

With rice, you don't end up with too spicy of a product. With cauliflower, it is almost inedibly spicy if you don't adjust your seasoning.