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Old 06-27-2012, 05:20 PM   #91
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This was really yummy!! Both my kids loved it!! I have plenty leftovers for lunches. Thanks for sharing!!
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Old 06-27-2012, 05:21 PM   #92
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Glad you and your family liked it!!!
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Old 06-27-2012, 07:36 PM   #93
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I am getting a steal of a deal on a 7.5 lb ham at work on Friday so I will be keeping this in mind to make!! It looks and sounds wonderful!!
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Old 06-28-2012, 08:38 AM   #94
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this tasted very nice but had quite a lot of water on the bottom of the pan, I'm convinced I lost a lot of cheese in the cauliflower water(i steamed and chopped a fresh head).

Any tips to prevent the pan half filling with water during baking?
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Old 06-28-2012, 10:11 AM   #95
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Deb34, did you parcook the cauliflower before you assembled the casserole?
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Old 06-28-2012, 10:28 AM   #96
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yes, I steamed it, maybe I should have steamed it longer, but it was tender/crisp when I chopped it. I guess it cooked more in the baking and lost extra water there...I bet if I steamed it very tender,soft, it wouldn't lose so much water....I'll have to give it another go
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Old 06-29-2012, 09:33 AM   #97
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I'm trying it today....unfortunately I couldn't find any ham, just smoked pork chops, so I'm using them. It's hard to find ham here in Panama except for holidays.
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Old 06-29-2012, 02:37 PM   #98
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I just thawed the frozen caulliflower and chopped. Mine was a little soupy when I first took it out but after sitting a few minutes a mixed it up and that took care of the extra liquid. The leftovers are even better, the flavors have had a chance to meld together. It makes great lunches and when you're hungry and just need a little something to tied you over. I think next time I will add some onion and a little dried mustard and worcestire for flavor. It's delicious as is though
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Old 07-01-2012, 10:17 AM   #99
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I really dislike the tasted of frozen cauli so I always use fresh and have learned that 'draining' is not enough but must press down on it to encourage it to release the extra water. If I need it super 'dry', I take the 2nd step of wrapping it in 2 dish towels and squeezing.
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Old 07-01-2012, 11:21 AM   #100
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I steamed my fresh cauliflower and the extra moisture was minimal.

BTW, this is an awesome recipe.
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Old 07-01-2012, 11:50 AM   #101
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Becky--I am so glad you like it! It is a staple in our house now.
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Old 07-01-2012, 04:34 PM   #102
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I have made this twice. Once with frozen cauliflower and once with frozen cauliflower w/garlic sauce. The former was good, the latter was fantastic!

Thanks for the recipe.
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Old 09-24-2012, 02:22 PM   #103
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Making this tonight! It is what's for dinner.
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Old 10-06-2012, 10:38 AM   #104
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This is yummy! Made it with frozen cauli (defrosted, pressed down in a colander within an inch of its life, and coarsely chopped); kerrygold cheddar; 1 1/2 t. dijon mustard; an extra shot or two of black pepper. Worcestershire would have been a great addition, I think, but apparently I need to by a bottle.

I tossed all of the sauce ingredients into the food processor after shredded the cheese; saved me one dirty bowl, yay!

The resulting casserole did have some extra liquid. Just drained it off as I served it. Not sure I could get any more moisture out of the cauli, so next time I might add some cream cheese and a little gluc or guar.

We ended up liking this as a breakfast better than as a dinner, curiously enough. The flavor is a little one-note, perfect for the morning meal. (I prefer the cauliflower ham mix on Linda's site -- with the onions -- for a more complex flavor.)

Oh I did end up freezing this, without draining the extra liquid first. The sauce broke up a little but it tasted just fine. So probably wouldn't serve this for, say, company, but it's a keeper for just the two of us. (Note: hubs isn't LCing and claims to hate cauliflower, but says he couldn't taste it in this.)
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Old 10-06-2012, 10:46 AM   #105
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Chiming in to say I tried this with my family as well! Everything turned out beautifully & I added a little bit of broccoli. The leftovers did not last long! My family wants me to make it again already
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Old 10-06-2012, 11:15 AM   #106
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I've got 3 cauliflower heads for $1 each. Looking for some recipes to use them up. I love JLSBP but looking for something different. I'll have to put ham on the shopping list.

I don't know if anyone has mentioned it but does this freeze and thaw well?
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Old 10-08-2012, 07:18 PM   #107
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Quote:
Originally Posted by kalatraza View Post
This is yummy! Made it with frozen cauli (defrosted, pressed down in a colander within an inch of its life, and coarsely chopped); kerrygold cheddar; 1 1/2 t. dijon mustard; an extra shot or two of black pepper. Worcestershire would have been a great addition, I think, but apparently I need to by a bottle.

I tossed all of the sauce ingredients into the food processor after shredded the cheese; saved me one dirty bowl, yay!

The resulting casserole did have some extra liquid. Just drained it off as I served it. Not sure I could get any more moisture out of the cauli, so next time I might add some cream cheese and a little gluc or guar.

We ended up liking this as a breakfast better than as a dinner, curiously enough. The flavor is a little one-note, perfect for the morning meal. (I prefer the cauliflower ham mix on Linda's site -- with the onions -- for a more complex flavor.)

Oh I did end up freezing this, without draining the extra liquid first. The sauce broke up a little but it tasted just fine. So probably wouldn't serve this for, say, company, but it's a keeper for just the two of us. (Note: hubs isn't LCing and claims to hate cauliflower, but says he couldn't taste it in this.)
I have just begun to discover the awesomeness that is gluc. I have used it so far in gravy and shakes. Could you stir it in to something like this and it would thicken the sauce? Will it stand up to freezing?
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Old 10-09-2012, 10:46 AM   #108
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Gluc will not stand freezing. Once heated, the fibers change to a non reversable structure, the water would crystalize leaving the glucomannon fibers extracted and when thawed the water will not go back into those fibers so it will end up with stringy bits and possibly a grainy texture.
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Old 10-09-2012, 03:51 PM   #109
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Originally Posted by metqa View Post
Gluc will not stand freezing. Once heated, the fibers change to a non reversable structure, the water would crystalize leaving the glucomannon fibers extracted and when thawed the water will not go back into those fibers so it will end up with stringy bits and possibly a grainy texture.
That sounds too much like science. thanks for the lesson
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Old 10-10-2012, 12:12 PM   #110
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Sorry, just don't freeze gluc things. my noodles froze once and they were like rubberbands, inedible.
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Old 11-08-2012, 09:51 AM   #111
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I was thinking of using this as a side.... so I wouldnt put any meat in it but would everything else be ok? I mean would I need to add anything?
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Old 11-09-2012, 06:33 PM   #112
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I think it would work perfectly without the ham. I would have made it without if I hadn't had a bit of ham in the fridge that needed used up. It would make a very good side dish!
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Old 12-04-2012, 03:06 PM   #113
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Bump!!!
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Old 01-23-2013, 12:54 PM   #114
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Having this again tonight!!!
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Old 03-25-2013, 10:57 AM   #115
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Bumping yet again!! Love this.
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Old 03-27-2013, 04:06 PM   #116
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Recipe

This recipe sounds delicious. I am making it for a Church potluck tomorrow night. That way I am sure there is something I can eat. I was going to leave the cauliflower frozen and put it in a crockpot on low. I'm also making a Strawberry Rhubarb Crisp with Cream Cheese whipped cream.
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Old 04-01-2013, 11:15 AM   #117
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So much leftover ham! Putting this on the menu for this week.
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Old 04-01-2013, 11:25 AM   #118
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What a great idea Andi!! My daughter has been eating this for breakfast this past week. She loves it!!!
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Old 04-01-2013, 11:39 AM   #119
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Love this idea ! I froze some leftover ham and this will be perfect Thanks !
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Old 04-06-2013, 11:34 AM   #120
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I have some ham left over from Easter, and I was wondering if I could sub radishes for the cauli...I have lots of radishes and I have subbed them for potato soup successfully...what do you think
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