Cauliflower Love

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  • brb_2013
    brb_2013 Posts: 1,197 Member
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    I need cauliflower..... nom!
  • betuel75
    betuel75 Posts: 776 Member
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    So i was thinking of baking with some cauliflower and wanted your imput if this would come out good or not. I want to keep calories down so was thinking of making a pumpkin spice type bread thing. Here's how, let me know if you think it will come out or be dry or any thoughts.
    6 oz of steamed cauliflower
    a little almond milk for pureeing/consistency of cauliflower
    60g pumpkin puree
    46 grams egg whites
    baking powder
    Stevia/Swerve/zero calorie sweetener
    Cinnamon
    nutmeg
    mix together, put in a mini bread loaf metal pan thing
    bake for about 30 minutes on 350 degrees
    You think this will come out dry? Hoping the pumpkin puree will make it moist. Any thoughts?
  • Christine_72
    Christine_72 Posts: 16,049 Member
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    lemurcat12 wrote: »
    Christine_72 wrote: »
    I'm always worried about the nutrients being cooked out being in the oven for so long.. I leave mine in for 30-35 minutes, until they're crunchy.

    It's typically done in 10 for me, roasted.

    What temp do you cook it at? I have my oven on 200C (392f) fan forced.
  • OyGeeBiv
    OyGeeBiv Posts: 733 Member
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    bmarge10288 wrote: »
    im actually making cauliflower donuts this weekend :)

    Seriously? I've never heard of cauliflower donuts! Would you share the recipe, please?
  • OyGeeBiv
    OyGeeBiv Posts: 733 Member
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    betuel75 wrote: »
    So i was thinking of baking with some cauliflower and wanted your imput if this would come out good or not. I want to keep calories down so was thinking of making a pumpkin spice type bread thing. Here's how, let me know if you think it will come out or be dry or any thoughts.
    6 oz of steamed cauliflower
    a little almond milk for pureeing/consistency of cauliflower
    60g pumpkin puree
    46 grams egg whites
    baking powder
    Stevia/Swerve/zero calorie sweetener
    Cinnamon
    nutmeg
    mix together, put in a mini bread loaf metal pan thing
    bake for about 30 minutes on 350 degrees
    You think this will come out dry? Hoping the pumpkin puree will make it moist. Any thoughts?

    Hey, it's worth a try! I've never used pumpkin puree, but I have used unsweetened applesauce in baking - to replace oil in box recipes. Let us know how your recipe comes out. All the ingredients sound good together.
  • lemurcat12
    lemurcat12 Posts: 30,886 Member
    edited May 2016
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    Christine_72 wrote: »
    lemurcat12 wrote: »
    Christine_72 wrote: »
    I'm always worried about the nutrients being cooked out being in the oven for so long.. I leave mine in for 30-35 minutes, until they're crunchy.

    It's typically done in 10 for me, roasted.

    What temp do you cook it at? I have my oven on 200C (392f) fan forced.

    425 F, without the convection.
  • Christine_72
    Christine_72 Posts: 16,049 Member
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    Ah ok. I'm having some today, so will bump up the temp.
  • lemurcat12
    lemurcat12 Posts: 30,886 Member
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    Hope it works!
  • BLifts38
    BLifts38 Posts: 248 Member
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    64crayons wrote: »
    bmarge10288 wrote: »
    im actually making cauliflower donuts this weekend :)

    Seriously? I've never heard of cauliflower donuts! Would you share the recipe, please?

    for the donuts:
    70g riced cauliflower
    8g vanilla protein powder
    1 egg white
    3g coconut flour
    12g pb2
    1 tbsp sugar free jam
    1/2 tsp baking powder
    2 tbsp almond milk

    for the topping:
    6g pb2 mixed with water
    1/2 tbsp sugar free jam mixed with a tiny bit of almond milk

    microwave cauliflower for 2 minutes to get it soft, then mix all ingredients except toppings in a food processor. bake in donut pan at 350 for 10-15 minutes or until lightly browned. drizzle jam and pb2 topping

    serving size: 2
    3F/21C/19P
  • Canuckgirl77
    Canuckgirl77 Posts: 123 Member
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    betuel75 wrote: »

    You think this will come out dry? Hoping the pumpkin puree will make it moist. Any thoughts?

    I think it sounds great! Maybe add some vanilla - that will enhance the flavours more, especially since cauliflower is so bland.

    I've baked with pumpkin before and it's always come out super moist. Would love to know how it turns out!
  • weehah
    weehah Posts: 81 Member
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    Christine_72 wrote: »
    lemurcat12 wrote: »
    Christine_72 wrote: »
    I'm always worried about the nutrients being cooked out being in the oven for so long.. I leave mine in for 30-35 minutes, until they're crunchy.

    It's typically done in 10 for me, roasted.

    What temp do you cook it at? I have my oven on 200C (392f) fan forced.

  • weehah
    weehah Posts: 81 Member
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    I roast it at about 425 or so.
  • betuel75
    betuel75 Posts: 776 Member
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    Canuckgirl77 wrote: »
    betuel75 wrote: »

    You think this will come out dry? Hoping the pumpkin puree will make it moist. Any thoughts?

    I think it sounds great! Maybe add some vanilla - that will enhance the flavours more, especially since cauliflower is so bland.

    I've baked with pumpkin before and it's always come out super moist. Would love to know how it turns out!

    Yes, thank you. I thought about it after, vanilla for sure. Maybe even some vanilla protein powder.
  • betuel75
    betuel75 Posts: 776 Member
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    bmarge10288 wrote: »
    64crayons wrote: »
    bmarge10288 wrote: »
    im actually making cauliflower donuts this weekend :)

    Seriously? I've never heard of cauliflower donuts! Would you share the recipe, please?

    for the donuts:
    70g riced cauliflower
    8g vanilla protein powder
    1 egg white
    3g coconut flour
    12g pb2
    1 tbsp sugar free jam
    1/2 tsp baking powder
    2 tbsp almond milk

    for the topping:
    6g pb2 mixed with water
    1/2 tbsp sugar free jam mixed with a tiny bit of almond milk

    microwave cauliflower for 2 minutes to get it soft, then mix all ingredients except toppings in a food processor. bake in donut pan at 350 for 10-15 minutes or until lightly browned. drizzle jam and pb2 topping

    serving size: 2
    3F/21C/19P

    thanks! will experiment with this as well. :smile:

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