Inaugural batch of cauliflower boudin

Just don’t call it cauliflower rice in Louisiana, lest you end up in jail.

That looks a helluva lot better than the one I bought from Hebert's that was $12.50 for 3 links.

Biggest issue is managing the liquid aspect of it. With no rice to absorb it, the stuffer will just press all the excess fluid to the bottom, making the first few feet a runny mess. And then with the broth goes a good bit of your seasonings. Took a couple of runs to dial it in, but once I got the consistency right it ran into the casings without issue. Tastes awesome, the texture is obviously different.

No matter what you tell yourself, it still tastes like cauliflower

How do you make your cauliflower rice jambalaya?

I don't change my recipe from the usual with rice, it’s more of the method. The two big things I’ve found is that frozen riced cauliflower far exceeds fresh in both end texture and taste. I simmer it in chicken broth until it reaches the desired texture, which also cooks out alot of that skunky cauliflower taste. Usually about 30 minutes. Fresh cauliflower tends to retain more of that firm pop when you chew it, and seems to be more difficult to cook out that taste.

I drain it and let it cool so that most of the moisture has hopefully evaporated out (as mentioned above, the biggest adversary I have found when trying to get close to actual rice is dealing with excess liquid).

As far as what I do next for jambalaya, the point where the trinity is browned down nice, and I have a good gratin going, and you deglaze and add the meat back. From here I brown it all down and deglaze a few times to get everything good and coated with that brown color. The last time I deglaze, I immediately add the drained cauliflower and stir. It picks up all that flavor and color. I cover and let it sit for a bit. When I’m ready to serve, I uncover and stir over heat until any excess water has cooked out. The jambalaya always gets rave reviews for what it is, even the picky women at work tear it up.

Could you post your recipe for cauliflower rice jambalaya?