Hey, hi there! I posted this AGES ago, I'm glad somebody's getting enjoyment out of it.

I do occasionally have it still, thinner as a soup or thicker as a sauce (FABULOUS over greek meatballs).

I see no reason at all that that grated cauliflower wouldn't work as a rice 'substitute' (or just as a cool addition all on its own ) but I would seriously consider simmering that in the broth BEFORE adding the egg-lemon mixture.

What I usually put in there is some chopped cooked chicken breast and a goodly amount of chopped fresh parsley and/or a sage or basil leaf -- yummers!