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Old 02-26-2008, 11:47 AM   #151
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LOL! I love you, Dedicated. I wish you lived next door to me.
[COLOR="Magenta"]OK, and I want to live next door too.. And since it's 2 of us against 1 of you.. Guess that means Dedicated has to move here...[/COLOR]
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Old 02-26-2008, 11:54 AM   #152
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Originally Posted by RockyMtnAngelEyes View Post
[COLOR="Magenta"]OK, and I want to live next door too.. And since it's 2 of us against 1 of you.. Guess that means Dedicated has to move here...[/COLOR]
Ummm and if Colorado means cold/snow.......I say we all move to FL/CA...somewhere warm
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Old 02-26-2008, 01:19 PM   #153
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Hi, Retro:

Where did you order dehydrated cauliflower? I have never heard of that.

Thanks.

Carol
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Old 02-26-2008, 01:35 PM   #154
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Oh COOL Kelly, THANKS! Cuz I can find fresh way easier than frozen!

Quote:
Originally Posted by heahyou00 View Post
Just wanted to let you guys know I did use fresh cauliflower last night to make the pizza, I riced it fresh, then put the riced cauliflower in a bowl, with no water and put it in the mirowave for about 5 mins, then made my crust, it was awesome!!! I shared the recipe with all my coworkers today and everyone is dying to try it now. I need to figure out where the breadsticks and lasagna recipe are now !!


Kelly
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Old 02-26-2008, 02:16 PM   #155
something there
 
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The lasagna is ready! Recipe and more pictures

I hope you enjoy it! We're loving it!

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Old 02-26-2008, 02:21 PM   #156
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that looks awesome cleo!!! i cant wait to try it myself!


did u manage to weigh? haha
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Old 02-26-2008, 02:26 PM   #157
something there
 
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I did, Paula! check my blog. I weighed stuff just for you.
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Old 02-26-2008, 02:32 PM   #158
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cleo did you use a 9"x3" pan or 9"x13" I want to make a bigun tonight
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Old 02-26-2008, 02:35 PM   #159
something there
 
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I used a bread pan (9X3). If you want to use a 9X 13, I'd quadruple the recipe. I haven't made a big'un yet because I was still playin' with the recipe.

For the 9X13" you want to use a 16-ounce bag of cauliflower, plus another third of a bag. That makes about 4 cups once processed.

You'll also extend the baking time, of course (I'm guessing closer to an hour).


And of course, I want pictures!

Last edited by cleochatra; 02-26-2008 at 02:38 PM..
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Old 02-26-2008, 02:51 PM   #160
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Can someone do me a favor and post the recipe here? The computers at work have a massive firewall and I can't access Cleo's blog until I get home, and I'd like to print the recipe while I am still at work.

Thanks.
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Old 02-26-2008, 02:53 PM   #161
something there
 
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Sure, Tim!

My Cauliflower Lasagna


1 cup (about 5 ounces) cooked cauliflower, grated, riced or shredded
2 cups shredded mozzarella cheese (6 ounces)
1 egg
*½ cup ricotta cheese (3.5 ounces)
3/4 cup tomato sauce or alfredo (6-7 ounces)
Toppings (optional)


Preheat oven to 350 degrees.

Spray the inside of a glass bread pan (9X3) with non-stick spray.

Mix prepared, riced cauliflower with one cup of the mozzarella and the egg in a bowl.


To arrange:

1. Layer the bottom with ¼ cup sauce. Distribute gently with a spoon. Do not add toppings yet.

2. Layer with 1/2 of the cauliflower mix. Press down very gently with fingers after distributing evenly.

3. Layer with 1/2 of the ricotta by dotting it on in small piles and then spreading slightly.

4. Add 1/2 of the remaining sauce. With a spoon, spread and slightly mix the two layers (ricotta and sauce) for better coverage.

5. Add half of the toppings you’ve prepared. (If there are none, proceed to the next step.)

6. Layer with ½ of the mozzarella cheese.

7. Add the rest of the cauliflower mix and spread and press down gently. (I use my hands)

8. Add the rest of the sauce.

9. Add the rest of the toppings. (If there are none, proceed to the next step)

10. Add the rest of the ricotta and spread with a spoon as possible. It will be a little more bumpy, so no worries if the uniformity isn't there.

11. Add the rest of the mozzarella cheese.


Bake in a 350 degree oven for 45 minutes, or until bubbly and the cheese is golden/brown. Let rest for 15 minutes before serving.

Can be stored in the refrigerator or frozen and reheated.

*If you have no ricotta, you substitute ½ cup cottage cheese (4 ounces), mixed with 2 tsp parsley and ¼ cup Parmesan cheese (2 ounces).

Serves 6-8. Can be doubled.


Nutritional Information for the base lasagna (toppings will change numbers).
With ricotta:

Nuritional information for each of 6 servings:
Calories: 166
Net Carbohydrates: 5
(Total Carbohydrates: 6
Fiber: 1g)
Protein: 15 g
Fat: 9 g


Nutritional Information for each of 8 servings:

Calories: 128
Net Carbohydrates: 3.5
(Total Carbohydrates: 4.5
Fiber: 1g)
Protein: 11 g
Fat: 7g

*With cottage cheese/parmesan blend:

Nutritional information for each of 6 servings:

Calories: 165
Net Carbohydrates: 5
(Total Carbohydrates: 6
Fiber: 1g)
Protein: 15 g
Fat: 9 g

Nutritional Information for each of 8 servings:

Calories: 123
Net Carbohydrates: 3.5
(Total Carbohydrates: 4.5
Fiber: 1g)
Protein: 11 g
Fat: 7g
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Old 02-26-2008, 02:54 PM   #162
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Thanks! I'll have to remember to cehck your blog when I get home - I haven't been there for several weeks now.
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Old 02-26-2008, 02:55 PM   #163
something there
 
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You haven't?! How dare your work ethic, busy schedule and other stuff prevent you from checking the blog!

The nerve of some productive citizens.
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Old 02-26-2008, 03:11 PM   #164
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Okay, I had to try it Cleo and all I can say is that the PIZZA ROCKS!! My six year old even thought it was good but my "crust" was a bit on the flimsy side so he was having issues with holding it...LOL!! I'm thinking I need to try to drain it better after I cook it. Either way, this is a keeper!! Thanks for your creativity!!
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Old 02-26-2008, 03:12 PM   #165
something there
 
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Thank you, Angie! I appreciate your kind words!
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Old 02-26-2008, 03:12 PM   #166
something there
 
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Another picture of the lasagna.

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Old 02-26-2008, 03:24 PM   #167
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Cleo,

I'm still bowing to your creative prowess!~

You are a genius girl!!! I love, love, love it!

Tomorrow, I'm getting more frozen cauliflower and mozzarella!
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Old 02-26-2008, 03:37 PM   #168
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Here is my cauliflower pizza everyone!

I doubled the crust and spread out on a 12 inch non-stick pizza pan. It only took it 12 min. Then I put pizza sauce, mozzarella cheese, Hamburger, pepperoni, onions and more cheese and put under broiler for a few min. It was great and held up well under all those topping. Next is your Lasagna Cleo!!

Thanks again and HUGS
P.S. I just hate trying to take pictures holding something. They always come out terrible.
Attached Images
File Type: jpg My LC Calflower pizza Feb 2008.jpg (40.3 KB, 193 views)
File Type: jpg My LC Calflower Pizza3 Feb 2008.jpg (32.3 KB, 191 views)
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Old 02-26-2008, 03:51 PM   #169
something there
 
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It looks fantastic, mac! You did GREAT!
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Old 02-26-2008, 03:56 PM   #170
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Hi everyone, it looks delicious, but is it okay for induction? 8 net carbs seems high if it is individual size. TIA!
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Old 02-26-2008, 04:00 PM   #171
something there
 
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Which is 8? The pizza?
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Old 02-26-2008, 04:01 PM   #172
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Originally Posted by cleochatra View Post
Which is 8? The pizza?
Yes, sorry, I should have specified. On the first page where it lists the carb count for the pizza crust it says 8 net carbs.
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Old 02-26-2008, 04:10 PM   #173
something there
 
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Ohhhh!!!

Gotcha. Thanks for clarification!

The ENTIRE crust is 8 carbs. I couldn't even begin to eat an entire pizza in one sitting! If you added another two ounces of cheese to the top, you'd be able to eat one half of the pizza daily and remain in your cheese limits for induction!
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Old 02-26-2008, 04:16 PM   #174
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Quote:
Originally Posted by cleochatra View Post
Ohhhh!!!

Gotcha. Thanks for clarification!

The ENTIRE crust is 8 carbs. I couldn't even begin to eat an entire pizza in one sitting! If you added another two ounces of cheese to the top, you'd be able to eat one half of the pizza daily and remain in your cheese limits for induction!
Great, thanks Cleo! I wasn't sure how big the crust was. I will definitely try it, it looks delish!
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Old 02-26-2008, 04:18 PM   #175
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Quote:
Originally Posted by cleochatra View Post
Sure, Tim!

My Cauliflower Lasagna


1 cup (about 5 ounces) cooked cauliflower, grated, riced or shredded
2 cups shredded mozzarella cheese (6 ounces)
1 egg
*½ cup ricotta cheese (3.5 ounces)
3/4 cup tomato sauce or alfredo (6-7 ounces)
Toppings (optional)


Preheat oven to 350 degrees.

Spray the inside of a glass bread pan (9X3) with non-stick spray.

Mix prepared, riced cauliflower with one cup of the mozzarella and the egg in a bowl.


To arrange:

1. Layer the bottom with ¼ cup sauce. Distribute gently with a spoon. Do not add toppings yet.

2. Layer with 1/2 of the cauliflower mix. Press down very gently with fingers after distributing evenly.

3. Layer with 1/2 of the ricotta by dotting it on in small piles and then spreading slightly.

4. Add 1/2 of the remaining sauce. With a spoon, spread and slightly mix the two layers (ricotta and sauce) for better coverage.

5. Add half of the toppings you’ve prepared. (If there are none, proceed to the next step.)

6. Layer with ½ of the mozzarella cheese.

7. Add the rest of the cauliflower mix and spread and press down gently. (I use my hands)

8. Add the rest of the sauce.

9. Add the rest of the toppings. (If there are none, proceed to the next step)

10. Add the rest of the ricotta and spread with a spoon as possible. It will be a little more bumpy, so no worries if the uniformity isn't there.

11. Add the rest of the mozzarella cheese.


Bake in a 350 degree oven for 45 minutes, or until bubbly and the cheese is golden/brown. Let rest for 15 minutes before serving.

Can be stored in the refrigerator or frozen and reheated.

*If you have no ricotta, you substitute ½ cup cottage cheese (4 ounces), mixed with 2 tsp parsley and ¼ cup Parmesan cheese (2 ounces).

Serves 6-8. Can be doubled.


Nutritional Information for the base lasagna (toppings will change numbers).
With ricotta:

Nuritional information for each of 6 servings:
Calories: 166
Net Carbohydrates: 5
(Total Carbohydrates: 6
Fiber: 1g)
Protein: 15 g
Fat: 9 g


Nutritional Information for each of 8 servings:

Calories: 128
Net Carbohydrates: 3.5
(Total Carbohydrates: 4.5
Fiber: 1g)
Protein: 11 g
Fat: 7g

*With cottage cheese/parmesan blend:

Nutritional information for each of 6 servings:

Calories: 165
Net Carbohydrates: 5
(Total Carbohydrates: 6
Fiber: 1g)
Protein: 15 g
Fat: 9 g

Nutritional Information for each of 8 servings:

Calories: 123
Net Carbohydrates: 3.5
(Total Carbohydrates: 4.5
Fiber: 1g)
Protein: 11 g
Fat: 7g
I can't wait to make it!
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Old 02-26-2008, 04:29 PM   #176
something there
 
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Quote:
Originally Posted by afcgirl View Post
Great, thanks Cleo! I wasn't sure how big the crust was. I will definitely try it, it looks delish!
I'd say the crust is 10" across. It's pretty substantial. A small pizza is 12" across, and the crust is substantial enough to hold your veggies! I can only maybe eat two pieces at a time. It's just too filling!
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Old 02-26-2008, 04:29 PM   #177
something there
 
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babydollsea-- let me know what you think!
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Old 02-26-2008, 04:30 PM   #178
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I've got the crust in the oven.
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Old 02-26-2008, 04:41 PM   #179
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Cleo, just wondering if you would mind making a new/separate thread for the Cauliflower Lasagna. It would make it easier to find & more people would see it.

I *love* this thread, BTW!!! GREAT JOB! I'm quite impressed!
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Old 02-26-2008, 04:42 PM   #180
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Cleo, have I told you lately I you??????
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