Tag Archives: Cauliflower rice recipe

The Culinary Alphabet …..Series 3… the letter F

Welcome to series 3 of the Culinary Alphabet…WHERE the middle letter is F…

Nothing is as it seems here…this new series is the brainchild of Chel Owens who writes at A wife, My Verse, and Every Little Thing…my followers are so good to me they think up all sorts of permutations of the Alphabet…not sure if they want me to call it quits or what they will come up with next…Chel like Pete, however, will be called on to make her contribution every two weeks…they don’t get off scot-free…so I hope you have started brainstorming Chel…haha x

So what’s in store? In this series the A, B, C, etc will be the middle letter, for example, Brawn, Cabbage, and Yucca… how easy that will be who knows I am sure some of the letters of the alphabet could cause the grey matter to rebel or implode…haha…I also don’t want to use plurals to form a word as I may need that word for another letter and its sort of cheating I think…unless of course I really get stuck…which I am sure will happen…

Today it is words where the middle letter is F...which as it happens was a lot easier than I initially thought ..Seafood is rather generic and fish I could do a whole post on that there are Catfish, garfish, codfish, oarfish so many fish…and I thought some bright spark might try KFC…not allowed…my rules…x

So let’s go…

Buffalo:…Eating Buffalo meat is still a thing here in the North of Thailand although nowadays, there aren’t enough buffalo left to be used extensively as food. They have been disappearing from the Central region for a long time as farmers have started using more modern machinery. The number of cows, on the other hand, is increasing, as they’re now systematically and commercially raised for consumption.

A little bit of History…

However…farmers in the Central region didn’t eat buffalo because they worked the paddy fields. Here, the buffaloes were treated extremely well. Farmers bathed them in rivers or canals and set up bonfires to drive away mosquitoes. If a buffalo died of natural causes, the owner would save its horns and hang them in their home as a keepsake. These horns could also be used to hang clothes and hats. The meat was given to neighbours or anyone who wanted it.

By contrast, people here in the North used cows in agriculture. People there ate buffalo rather than beef. Some Northerners also had a belief that eating beef makes your head hurt…folk tales and myths still exist…

Bangkokians tended to eat beef and didn’t like buffalo meat due to its unappealing smell and darker colour.

Cauliflower…a cruciferous vegetable that is naturally high in fibre and B vitamins…Tasty ways of eating cauliflower are many like cauliflower rice and pizza crust, cauliflower cheese or soup, buffalo cauliflower wings, steamed or roasted as a side dish, fried until golden and added to rice dishes even used as the main ingredient in a curry.

Cornflour…Corn flour is a fine powder made by grinding dried corn kernels (maize). Corn flour is naturally gluten-free, which means baked goods featuring corn flour won’t produce the same rise as those made with wheat flour, but they will be tender and full of corn flavour.

Corn flour has long been used to coat fried foods, such as shrimp. It adds a pleasant corn flavour and crispy crunch—without the grittiness of cornmeal.

Comfrey…belonging to the family Boraginaceae comfrey has been valued in traditional medicine for over 2000 years…for its anti-inflammatory, analgesic and astringent properties.

Besides medicinal purposes, comfrey was grown for use in cooking and for feeding livestock. The plant was also used as food during the potato famine in Ireland in the 1840s. Today, however, the internal use of unprocessed comfrey is not recommended.

Farmers value comfrey as nutritious fodder for cattle and, when the leaves are soaked in rainwater for a few weeks they produce a valuable fertiliser for the garden, especially for tomatoes and potatoes.

Frankfurter…A Frankfurter is a thin parboiled sausage made of pure pork in a casing of sheep’s intestine. The taste is acquired by a method of low-temperature smoking. For consumption, occasionally Frankfurters are not cooked; they are heated in hot water for only about eight minutes to prevent the skin from bursting.

Jackfruit…has over recent years become increasingly popular as a vegan substitute for meat…very popular here …I also have a tree laden with Jackfruit at the moment I can’t eat them quick enough so anyone who wants to comes and take one or two are most welcome….For a recent post on the versatile Jackfruit please click this link.

Jaffa…the Jaffa Orange is also known as the Shamouti orange has few pips and a tough skin so ideal for exports Jaffa cakes are also one of my favourites…

Kefir…Kefir is a fermented drink, traditionally made using cow’s milk or goat’s milk. It is made by adding kefir grains to milk. These are not cereal grains, but grain-like colonies of yeast and lactic acid bacteria that resemble a cauliflower in appearance.

Coconut Kefir is very popular here…

Kofta…Grilled kofta (or kefta) are skewers of ground beef and lamb mixed with fresh parsley, onions, garlic and warm Middle Eastern spices.

Luffa… the Luffa… what a revelation that was not only can you eat it but you can scrub your back with it!

Muffins… Sweet or savoury most people love a muffin…for breakfast, brunch, a snack they come in blueberry flavour which is said to be the most popular, chocolate or banana…eggs and bacon muffins …Muffins are so versatile…The English even have their own version of a muffin which toasted and buttered filled with bacon and eggs is a wonderful thing or just buttered with jam/jelly.

Offal...just like marmite you either love it or hate it!… I was raised n offal and offal is very much on the menu here in Thailand…my hubby loves stuffed hearts and the spicy chicken liver the Thai way is often on our menu here…Chicken Livers also make a lovely pate…

Parfait…there is nothing quite as delicious as a chocolate parfait often found on all the best restaurants menu’s…it can however also be savoury…

Rafts…not only are they fun on the river but they also make your consomme very clear…A combination of ingredients is added to clarify broth by trapping the impurities and then rising to the surface in a floating mass.

Saffron… a beautiful spice used to colour a paella…derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food.

Souffle…if you get it right it is a wonderful thing but often the downfall of cooks especially on the cooking shows…

Taffy...Time for a story…One which evoked memories of sun, sea and sand…This very short story came about when on a writers retreat we were given a Salt Water Taffy and five minutes to write our thoughts down…

Salt Water Taffy( 3)

Salt Water Taffy by Carol Taylor.

Brilliant turquoise in colour, my fingers now sticky on my screen, sweet nothing on my tongue with a sort of fudge-like texture.  Would I eat another?


The disappointment flooded over me when I realized it wasn’t a blueberry flavour.

But, instead, it invoked pictures in my memory of a hazy blue sea,  sailboats, men in boaters,  ladies in bloomers and those wonderful beach huts which are now so in vogue. Children running along with kites, donkey rides on the clean white sand. Ice Cream and Candyfloss

How one tiny rectangle of sweet stickiness could evoke long-forgotten memories of an idyllic childhood was truly amazing.

Long Live Salt Water Taffy.

What is salt Water Taffy then where did it originate?

No one really knows but a man called Joseph Fralinger who was a former glassblower and fish merchant from Atlantic City opened a small concession in the mid-1880’s selling lemonade. After taking over a taffy stand he began to perfect his own recipe for Taffy. An entrepreneur at heart he packed one pound oyster boxes with Salt Water Taffy and launched the first ” Atlantic City Souvenir” today this one-pound box still remains the most popular souvenir.

Today there are over 155 flavours of Salt Water Taffy and not a drop of seawater to be seen

Truffle...The truffle especially the white truffle is rare and highly valued…the truffle is beautiful to eat and expensive but shaved over pasta ..a delicious thing…not pretty to look at but highly prized…

Wafer…Let’s finish on ice cream…there is nothing better than sitting on the beach with a cornet or an ice cream sandwich which used to be my dads favourite…that little block of vanilla ice cream sandwiched between two wafers…

That’s all for today for the letter F…

Thank you so much for your visit I hope you have enjoyed the read…See you tomorrow for another episode of made from scratch… Love Carol xxx


#Meatless Monday…Week 8…The Cauliflower…


Why Meatless Mondays?…

Introducing more plant-based meals into your diet can help you maintain a healthy weight if you have some weight to lose then adding more plant-based meals has the benefit of removing foods from your diet which cause weight gain.

Plants are high in fibre…this means by introducing more plant-based recipes to your diet that the health of your gut improves so you are better able to absorb the nutrients from your food… you will be eating foods that support your immune system and reduce inflammation.

Fibre can lower cholesterol and stabilize blood sugar and it’s great for good bowel management…

How is introducing more plant-based meals going in your kitchen… Going well or meeting with some opposition?...

This week …it’s a Cauliflower pizza base, cauliflower, rice, walnut and red pepper dip and cauliflower cheese…

Cauliflower and broccoli are both delicious vegetables…They come from the same family Brassicaceae…however broccoli is a member of the Italica cultivar group, while cauliflower is part of the Botrytis cultivar group…

I think I need to take a course in Olericulture…so much is the same but different…like cauliflower and broccoli…

As a family, we love most vegetables both my grandfather and my father had vegetable gardens and I myself have dabbled in England I had an allotment for a while I also used to grow fruits and vegetables in raised beds, pots, grow bags, on window sills and hanging baskets…I still have pots of herbs growing and fruit trees here and my aim is to cultivate some of the rarer Thai fruits…

Cauliflower Pizza Base…


  • 1 medium head cauliflower.
  • 1 egg, large.
  • 1 tsp Italian seasoning (dried oregano or basil)
  • 1/8 tsp salt.
  • 1/4 tsp ground black pepper.
  • 1/2 cup Parmesan or Mozzarella cheese, grated/shredded.
  • Cooking spray, I make my own spray I don’t do bought oil in spray cans…I have a little stainless steel one for oil.

Let’s Cook!

Preheat the oven to 375 degrees F/190 C and line a baking sheet with unbleached parchment paper.

Rinse cauliflower, remove the outer leaves, separate into florets and chop into smaller pieces. Process in a food processor in 2 batches, until “rice” texture forms.

Transfer cauliflower rice on a prepared baking sheet and bake for 10 mins this just removes some of the moisture.

Remove cooked cauliflower rice from the oven, transfer to a bowl lined with a double/triple layered cheesecloth or linen towel, and let cool for 5 minutes.

Then squeeze the liquid out of the ball as hard as you can. Be patient and do this a few times until barely any liquid comes out.

Increase oven temperature to 4 degrees F/200 C. Then in a medium mixing bowl whisk the egg with dried herbs, salt and pepper for 10 seconds. Add cheese and squeezed cauliflower mix very well with a spatula until combined.

Line the same baking sheet with new parchment paper and spray with cooking spray. Transfer cauliflower dough to the middle and flatten with your hands until thin pizza crust forms.

Bake for 20 minutes, carefully flip with a spatula and bake for a few more minutes. Top with your favourite toppings and bake again until cheese on top turns golden brown.

Slice and enjoy!

Let the kids help you can never second guess a child and what they will like.  Encourage them to help prepare their food…They are more likely to eat what they help prepare.

THE VERSATILE CAULIFLOWER… I love it! x…I really like this pizza base and it may be because I am not a fan of the traditional pizza base…I loved the crispy edges where the cheese browned my family didn’t like it as much as a traditional Pizza base…

Cauliflower Rice…

cauliflower-rice-pork-thai basil-recipe

Cauliflower Rice

And all you need is a Cauliflower and an Onion.

A little Coconut oil to cook or other oil of your choice.

Sea Salt and a squeeze of Lemon Juice.

Either grate or blitz in a food processor ( but not too fine) you want some texture.

Heat pan and keep pan HOT as you don’t want Cauliflower to steam and go soggy.

Use Tablespoon Coconut Oil and put in the desired amount of Cauliflower and onion mix.

Cook quickly and then season and add lemon juice.

All in all, it only takes a few minutes to cook….. a bit longer if more than one portion but keep pan hot.

cauliflower-rice-pork-thai basil-recipe

If you wish to vary the taste you can add 1 tsp of Cumin seeds to the oil before adding Cauliflower if you are eating Indian food.

Eating Mexican AND WANT TO ADD SOME AUTHENTICITY……. then add 1/2 tsp turmeric to oil and tsp tomato puree.

This is very versatile and just use your imagination and add any herbs and spices that you like.

To store...I make a batch and keep it in the fridge during the week but keep it in a glass jar or zip lock bag…I think plastic containers may make it sweat too much…..Enjoy…. and if you are cutting the carbs it is an ideal and yummy substitute for rice and I love rice…… eat it all the time but happily substitute this as I am also a cauliflower lover.

Cauliflower Cheese…

Make any white sauce and add grated cheese and some mustard…A white sauce is essentially Béchamel sauce traditionally made from a white roux and milk.


  • 500ml whole milk
  • 1tsp English mustard powder
  • 50g butter
  • 50g plain flour
  • 100gm mature cheddar, grated
  • 50gm parmesan grated

Let’s Cook!

Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly.

Take the sauce off the heat and stir in 2/3 of the cheddar and half the Parmesan. Season with salt and freshly ground black pepper.

Pour over your steamed cauliflower and broccoli and sprinkle over the remaining cheeses. I also add little cherry tomatoes around the edge or tomato slices…

Cauliflower and broccoli bake

Cook under the grill until the sauce is bubblier and the top is golden brown about 15-20 minutes on 180/200 oven.

I didn’t run out of tomatoes...lol…hubby doesn’t like tomatoes so I always leave a gap…

We love roasted or cauliflower florets in batter…nice and crispy with a dip it makes a nice snack or light lunch with a glass of wine…just saying…I have a new addition to my pantry a lovely pomegranate molasses… this molasses came from Iran with some Sumac…I wanted to try an original to get the taste as I haven’t cooked with sumac and the last time I had pomegranate molasses was when I was in the UK…

Pomegranate Molasses

This lovely Red Bell Pepper and Walnut Dip will be a great accompaniment to the Roasted Cauliflower…

To Roast a small head of cauliflower break in florets…

Toss cauliflower florets with a light drizzle of olive oil and sprinkle with salt and pepper. Arrange on a small baking sheet and roast in a pre-heated oven at 220C (convection)/200C (fan-forced) for approximately 18-20 minutes until cauliflower is cooked and golden. Remove from the oven.

For the dip:

  • 2 red Bell peppers
  • 4 tbsp fresh breadcrumbs
  • 1 tbsp pomegranate molasses
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp red chilli flakes
  • 2 garlic cloves, chopped
  • ½ cup walnuts
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • ½ tsp sea salt flakes and crushed black pepper
  • To serve: Mint leaves, crushed walnuts, chilli flakes, olive oil…

Let’s Cook!

Place bell peppers on a small, rimmed baking sheet. Rub with olive oil. Roast peppers in a pre-heated oven at 220C /200C (fan) for approximately 20-25 minutes until the peppers are blackened and cooked. Remove from the oven and transfer capsicum to a bowl. Cover with cling film or foil to steam the capsicum as it cools. Cool for 10-15 minutes. Remove and discard the core, skin and seeds.

Place the red pepper flesh, breadcrumbs, pomegranate molasses, cumin, paprika, chilli flakes, garlic, walnuts, lemon juice, oil, salt and pepper in the bowl of a small food processor and pulse a few times to get a chunky ish dip.

Taste and adjust seasoning as necessary.

Spoon the mixture into a serving bowl/dish. Create swirling dips with the back of a spoon and drizzle with extra olive oil (if using). Top with crushed walnuts, chilli flakes, mint leaves. Serve warm with pitta bread or your favourite bread.

Store leftovers in the fridge for up to 3 days. Can be warmed for a few seconds in the microwave before eating…if preferred ours never lasts that long…

That’s all for today on my journey into eating more plant-based meals on a Meatless Monday……Thank you again to everyone who is suggesting recipes I will try them all…xx

Thank you for reading this post If you have enjoyed this post please leave a comment as any tips or comments I love as you all know I just love to chat…Love Carol xx


Saturday Snippets…10th October 2020…

Welcome to Saturday Snippets where anything goes…whatever catches my eye or my imagination could be on this post…something for everyone…this week has seen some balmy days and some spectacular electric lightening shows followed by real downpours early morning 4 am and fingers crossed the ceilings are still intact…

Please join me in what I hope is an enjoyable read… whatever your timezone grab a coffee or a glass of wine and enjoy my meanderings!

Cookery Corner…This week in my kitchen…

Roast Pork was on the menu…perfect crispy crackling always goes down here..Thais love it and sell it by the bag on the food stalls it goes down a treat with SomTam and sticky rice. I tweaked the mushroom soup this week and it was much better. Crockpot bread is so lovely fresh from the oven that nice crusty exterior with the soft insides and the smell of freshly baked bread…You can’t beat it…and although it is a tad here the men still love a casserole…I have now received some more black rice which I love no one else does but for me but am I complaining…nope because I love it!

Caesar Salad was also on the menu as Lilys loves caesar salad with those little crispy croutons.

Spicy Salmon with rice always goes down a treat either with black rice or cauliflower rice I love both and new for me a Blueberry Buckle which everyone absolutely loved..go me… the sponge was lovely and soft and the topping gloriously decadent and sweet…I forgot the moderation…Oops…Kanom Krup was a tasty little morsel…some shredded coconut, coconut milk, rice flour, sugar and salt and sweetcorn cooked in a little kanom krup pan over the coals…a nice lacy crispy bottom with that sweet coconut milk and the little crispy pops of the corn kernels…

Music…It was in Oct 1971 that John Lennon released that now-iconic track/song “Imagine”…in this same month in 1976 that The Sex Pistols signed up with EMI records…

Their fame or career, however, was short-lived…In January 1978 the Sex Pistols embarked on their first and last tour of America, and their last tour as a band. They might not have known it, but the group that had caused a moral panic in their native UK and helped spark the punk wave of the late 1970s was about to collapse completely.

The audiences were hostile – During the concerts, Sid Vicious fought with audience members and attacked them with his bass guitar, as well as fighting with security guards and staff on and off stage.
During their final show, Johnny Rotten walked off after having performed one song, a cover of “No Fun” by the Stooges. The band would never perform together again.

Sid Vicious – described by Rotten as having gone “completely off the rails” by the start of the tour – was hospitalized shortly after the tour but would die of a heroin overdose in 1979.

It just goes to show that drugs and fame take their toll it also shows that if you insult the monarchy and our Queen you will go…

In that same year…Willie Nelson, Kenny Rogers and Barbara Mandrell won Country Music Association Awards…

October was a busy month for the music scene with Little Richard receiving serious injuries in a car crash and Bob Marley collapsing after performing only two shows a Maddison Square Gardens.

Well, it was hard to choose but Willie won…x

What an amazing duet…

Wellness Corner…featuring Sally Cronin and Aromatherapy.

In part two of this series, Sally looks at some more beautiful oils and once again a very informative post so please pop over and say hello…Sally will always make you very welcome and if you have any questions she can certainly answer them for you.


October …is National Pumpkin Month and National Pork month which if you hadn’t already noticed is reflected in some of my recipe choices…today is also National Hoagy day?  Moldy cheese day…and pizza and beer day…A nice piece of Stilton is always a delight …Hoagy when I looked it up is a sandwich or sub I can forgo those and pizza and beer …I am a wine and cheese girl…BUT

October is also when Thailand celebrates and holds a Vegetarian Festival always fun with lots of colour and if you are in Phuket it can get a little gory if you have a weak stomach…

Every year for 9 days in September / October people across Thailand switch their eating habits as they participate in the annual Vegetarian Festival. This is celebrated across Thailand but specifically with big festivals in Bangkok and Phuket...where sacred rituals are performed at various Chinese shrines and temples and predominantly in Phuket aesthetic displays such as walking barefooted over hot coals, tongue slashing and other ritualized mutilations are performed by entranced devotees known as “Ma Song”.

Here in Udon Thani, it is celebrated but on a smaller scale…and we don’t have Ma Song here just colourful dragons and decorations and beautiful vegetarian food…

Of course this it will be smaller as no tourists are allowed into the country…

I am a sucker for animal stories and although most people don’t LIKE rats …this rat has saved countless lives and received an award from the PDSA in the UK…

Has this changed your feeling about rats?… I am always amazed at how highly tuned animals senses are…

Honey Bees...and David Attenborough…

If you ever wanted to help dwindling honeybee populations, ecologists are encouraging that you “learn to love weeds” and leave the dandelions alone this coming spring…you can mow around your dandelions and buttercups or keep part of your garden wild…

I watched the David Attenborough film in the week...I love that man and how he tells us the problems but also highlights solutions…He started with the Chernobyl tragedy and showed how nature was making a comeback because when we die nature will still carry on…

Whatever we do or don’t do doesn’t kill nature ..it kills us.., whether it is by eating too many processed foods or whether we are eating foods contaminated with pesticides or whether we are drinking polluted water or breathing polluted air…

In the film, he told us how we need to rewild the world …how renewables need to be our only source of power…how the banks and large companies invest OUR pension funds in fossil fuels…we can change our bank to one which doesn’t…how fishing which is the worlds greatest source of wild harvest should have at least 1/3 of the world where there are NO FISH ZONES…where it has been applied it works as the fish recover and breed they then overspill into where fishing is allowed so they replenish the stocks… if the world did that we could have unlimited fish forever…

That is just one example I have given you... I recommend you watch the film …it will leave you feeling both hopeful and apprehensive…but safe in the knowledge that some governments have made changes and those changes WORK.

I discussed the film with my son and he said but what can we do mum…??? He is correct as much is down to government policies and government reigning in the big corporations…

“You can’t personally help tigers, whales and elephants, but you really can do something for the insects, birds, and plants that are local to you.”

Think about what you’ve had for breakfast… we are back on the subject of Bees…  The pumpkin seeds in your muesli, apples, whatever made the marmalade on your toast, or even the coffee beans and tea leaves that make up your morning cuppa—all of these products rely on pollinators to survive and thrive.

Lastly, we also have the power of our vote…when it is time for your country to vote …make your vote count for our future, our children’s and our grand children’s future.

That’s all for this week and Saturday Snippets ….

Thank you for reading….enjoy your weekend, stay safe not only from Covid-19 but the wildfires around the world…xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!