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Old 02-25-2008, 05:15 PM   #91
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That is hilarious!!!!
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Old 02-25-2008, 05:39 PM   #92
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Ok..if I shred my Unfrozen cauliflower first in my mini processor...how long do I cook it in the microwave. I am dying to try this..I even fried my hamburger already for pizza the middle of the week.

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Old 02-25-2008, 05:42 PM   #93
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Quote:
Originally Posted by mac24312 View Post
Ok..if I shred my Unfrozen cauliflower first in my mini processor...how long do I cook it in the microwave. I am dying to try this..I even fried my hamburger already for pizza the middle of the week.

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Christina
I usually cook mine for 6 - 8 minutes. I don't know how hot you micro is...
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Old 02-25-2008, 05:43 PM   #94
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I usually cook mine for 6 - 8 minutes. I don't know how hot you micro is...
I should say that is for the whole bag, and or head
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Old 02-25-2008, 05:44 PM   #95
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Sorry! I've been running errands all day long. Oyoyoy!

Woohoo Barb! I'm thinking that's some good pizza! And stuff.

1. Yes, a food processor would work so long as you don't go and over process it. You still want it to be riced and not mashed.

2. I let the cauliflower cool before shredding. I've never smacked or cut a knuckle, but have burned fingers on hot cauliflower.

3. One 16 ounce bag of frozen cauliflower makes 3 cups of riced cauliflower.

4. Carbquick is a processed food item, and right now I'm trying to use as little processed as possible. I'm in induction and carbquick is not for induction. Maybe at some point as I climb the Atkins rungs I might look to food items like carbquick, but for now, I prefer using frozen cauliflower, knowing it's about as unprocessed as it gets.

It also gets cauliflower into my kids!

4. Don't mash the cauliflower. You want it intact. Otherwise it's not so much a solid, but a gloopy glop of caulifluff.

5. LOLOL Barb! OMG! That is so funny!!! Haaaaaaaaaaaaaaa!!!!! "Knowing you...."

6. I also cook a 16 ounce bag of cauliflower in the microwave for 8 minutes.
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Old 02-25-2008, 06:14 PM   #96
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Cleo you are amazing! I can't wait to try it. Keep them coming I love your recipes.
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Old 02-25-2008, 06:20 PM   #97
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Another Cleo recipe to add to my list to try. It looks delicious. You ARE amazing!
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Old 02-25-2008, 06:22 PM   #98
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Thank you so much, luvbug and Blessedmom! You guys are SO sweet! I'm making pizza now, and it smells so good!!!

Come over and eat!
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Old 02-25-2008, 07:20 PM   #99
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Oh that is hilarious! My DH would not knowingly touch a cauliflower with a ten foot pole... I should try this on him. I have the same problem trying to find frozen cauliflower at my WalMart though, will have to look around at the other grocery stores. I also wonder how well it reheats.

Is this crust like crunchy? Or is it real soft?

Quote:
Originally Posted by BarbDe View Post
DS gave it 2 thumbs up! I asked him if he wanted to know what was in it. He said
"NO! Cuz knowing YOU - you will tell me it is made with CAULIFLOWER" as he shoved another piece in his mouth!
MIL was impressed as well. The smaller one with less toppings - kind of had a cauliflower taste to it. But was not overwhelming at all. DH finished off the smaller one - said it was good! I stashed what was left so I have something for lunch tomorrow. (I asked DS if he wanted to take any to work. He said he would get KILLED for bringing it in, not enough for everybody! )
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Old 02-25-2008, 07:23 PM   #100
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Cauliflower bread sticks, too!

And a new pizza with the dough... (Recipe for breadsticks and pizza toppings in my blog. I have to go exercise now...

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Old 02-25-2008, 07:24 PM   #101
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And I am so jealous. I still haven't gotten over my other disaster.
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Thank you so much, luvbug and Blessedmom! You guys are SO sweet! I'm making pizza now, and it smells so good!!!

Come over and eat!
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Old 02-25-2008, 07:38 PM   #102
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Cleo:

Why the cauliflower at all if the cheese alone will make a thin crisp crust? Is it just a stretcher so that you use less cheese or does it add some other element that I'm missing? (health?? oh!) I'm assuming the crust would be crispier and sturdier without the cauli, yes?

Just wondrin' before preparin'

-Retroworx
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Old 02-25-2008, 07:43 PM   #103
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Retro-- The crust is substantial because of the cauliflower, which is the starchy filler in the recipe. It's how the bread sticks are made, too, due to the fact that it adds bulk, but is low-maintenance for baking, and keeps the recipe from being over-cheesy or over-eggy. It's basically the easy filler for the binding agents.

The bread sticks were really quite good! Crunchy, yet also pliable, and I was able to hold them in my hands. My kids won't eat cauliflower, but they enjoyed the bread sticks and the pizza.
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Old 02-25-2008, 07:44 PM   #104
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mary-- you'll have to let me know what the disaster was! Was it an oopsiesaster? LOL! {{{mary}}}
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Old 02-25-2008, 08:15 PM   #105
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Thank you so much for the recipe. It looks fabulous and I love cauliflower! I don't suppose there's any way to make it non-dairy? I love mozzarella but just can't handle any dairy.
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Old 02-25-2008, 10:22 PM   #106
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I was talking about my oopsieasterpizzadisaster. still cryin' over that one
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mary-- you'll have to let me know what the disaster was! Was it an oopsiesaster? LOL! {{{mary}}}
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Old 02-25-2008, 10:28 PM   #107
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Quote:
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Cleo - I am wondering how in the heck do you shred cauliflower after it's already cooked?

Seems like it would be way too soft for that!

It looks amazing by the way!
Quote:
Originally Posted by marymc View Post
Cleo, how do you shred cooked cauliflower? Wouldn't that just be mush?
Cleo??
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Old 02-25-2008, 10:55 PM   #108
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The cauliflower isn't too soft. It shreds just fine with only 8 minutes in the microwave for a 16 ounce bag. (Sorry I didn't see your query sooner!)

Mary-- I never tried oopsie dough as a pizza dough because I felt there had to be something else out there to try for a pizza dough. I honestly couldn't say what went wrong. I used them only as mini pizza when made already as an oopsie roll, but that was it. I'm sorry I can't help. I like the cauliflower crust, though!
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Old 02-26-2008, 12:44 AM   #109
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thanks for the help with the broil query

to us a grill is a hot element that is seperate to our ovens (usually), altho mine can be either a top small oven or a grill.... it is at the top and as u say cooks and makes things brown, we use it for bacon, toast etc so it sounds like that would be the way to go.... it doesnt actually make the oven hot tho just the top element

usually i would cook pizza in a hot oven to heat all the way thru and brown but if its already cooked (like when i do frittata) i use the grill to brown it off

who would of thought even our ovens are different!!!!

thanks again
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Old 02-26-2008, 02:54 AM   #110
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Quote:
Originally Posted by cleochatra View Post
Cauliflower bread sticks, too!

And a new pizza with the dough... (Recipe for breadsticks and pizza toppings in my blog. I have to go exercise now...

OMG I can't wait to make this today! My family is gonna love love love this! I have the cauliflower to so I plan to follow your recipe "as is"...Thanks so much Cleo....You have the BEST ideas!!!
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Old 02-26-2008, 03:40 AM   #111
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This pizza crust looks so delisious, what is riced cauliflower? and can ou eat this on Induction phase, and also how many slices can you have. Kuttiepi13
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Old 02-26-2008, 06:05 AM   #112
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I ate a mini pizza this morning and it was great! I'm happy for this recipe!
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Old 02-26-2008, 06:11 AM   #113
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I would like to steam my cauliflower since I'm trying not to use the microwave. Anyone who knows, how long do you think it would take to steam frozen cauliflower? I was only able to buy one 1kg bag since our freezer space is nil right now. I guess we should be eating all this stuff I have stashed away, lol!

I can't wait to make this!!!!
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Old 02-26-2008, 06:19 AM   #114
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kutti-- Yes, you can have this on induction. It sticks to the parameters of cheese and cauliflower for a whole recipe! the thing is, you're going to want to temper what you add to the pizza in terms of cheese so you don't go over your limits.

Dedicated-- your pictures look great of your pizzas, and I am so glad you like it! I am having some for breakfast too!

bwylde-- The freezer package should include instructions for preparing cauliflower. I'd do it on the stove as per instructions (boil in a small amount of water for a given time).
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Old 02-26-2008, 06:39 AM   #115
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Shykins, since you don't have a broiler, I'm wondering if you could "fry" the crust in a pan on the stove (or should I say on the hob) to get it all brown and crispy, then once topped put it into a hot oven to melt the cheese and heat the toppings. I may try it that way myself - seems like the crust may get even crispier.

Tim
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Old 02-26-2008, 06:49 AM   #116
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Tim-- that could work!

I'd start with a mini-sized pizza first-- just to be safe.



You could also go for the 450 degrees, and then just bake at 350 again after the crust has had that first baking time and you add ingredients. I tried that just to see what happened, and the crust still held up well.
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Old 02-26-2008, 06:50 AM   #117
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Cleo, I have a question: Do you use whole milk mozzarella? I made two pizzas last night with part skim mozzarella (pre-shredded). They didn't hold up as well as yours appear to. I could almost pick up a slice but it was pretty messy....tasted great, though. This is definitely a keeper..... I'm just wondering if the extra fat in whole milk cheese is what I was missing to hold everything together and make it crispier? Thanks!
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Old 02-26-2008, 06:54 AM   #118
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You could try tossing in a little Parmesan, monterey jack and/or a full-fat cheddar to help off-set, if you think there's not enough fat in there. It would also probably make things even more savory!

Those pre-shreds are generally more dry and they are coated sometimes with a bit of starch to keep it from sticking together. Usually, the best bet is to shred the cheese yourself, or add something in there which will help offset the natural dryness of the mozzarella pre-shred.
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Old 02-26-2008, 07:00 AM   #119
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I haven't tried this yet but it looks delish. But, I have made faux potato salad with cauliflower instead of potatoes and I baked frozen cauliflower to cook it. I bet that would work great for this. It bakes the water out of the cauliflower. Do you think that would work?
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Old 02-26-2008, 07:04 AM   #120
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that1-- I don't see why you couldn't try it-- but are the eggs in it cooked, too? If so, that could make things a little more complex. You want to use raw egg.

I did, however, make a TDF lasagne last night with the 'dough', so I think you could bake it in a lasagne (if you have enough of the ingredients to do it!) and it would probably be just fine!
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