I have had success with cauliflower for pizza crust, however, I found skipping the steaming step works better. The squeezing part is tough. It is a full on workout to get it dry enough, and I am a bigger guy that has been working out regularly since I was 14 years old.

I agree the process is messy and may not be worth it.

I have now seen large bags of riced cauliflower raw that I thought I might try. It wasn't too expensive, so I was planning on using it on my next attempt.

As for the roasted cauliflower, that is somewhat similar but works better is just put the florets (smaller is better within reason) into a ziploc bag with just enough hot sauce (Buffalo sauce or Cholula are my go to sauces here) to coat them. I also usually add a little salt and garlic powder. Then bake that in the oven until they start to get a little crispy. This is still long because it can take 40-50 minutes in the oven at 400 degrees F. I was going to experiment with going longer at a lower temp to see if I could get them crispier since that is how I have had success with making zucchini chips and how most recipes say to make kale chips.

When you use the whole head like that recipe does, I don't think there is any way the flavor can penetrate well, so it is doomed from the start.

How disappointing! It is one thing when something quickly thrown together doesn't turn out... but after all that effort!? BOOOO. I was very disappointed in a "loaded cauliflower" type recipe and riced cauliflower was never an enjoyable replacement for rice in my palate BUT, I totally love cauliflower "mac & cheese"! I've been wondering about those cauliflower "breadsticks", so thanks for the heads up

As for the roasted califlower, I cut it into fairly thin slices and add garlic and cheese.

Also I use it for a basil cream. Cook the califlower. Throw in a mixer, add lots of basil, some garlic and herbs and salt to you liking
Add some milk and olive oil if not fluid enough.
Makes a great creamy sauce for e.g zuchini noodles. You can also freese it.

You can also add cooked ground beef to turn it into a full meal with the zuchini noodles.

Honestly the only cauliflower recipe I like is Mac and cheese. I steam a frozen bag then mix on the stove with butter, cream cheese, seasonings, cheddar, and a splash of cream until the cheese is all melted.

EbonyDahlia wrote: »

A whole roasted cauliflower slathered in garlic and butter and parmesan - which took forever to cook and was a massive disappointment. Didn't taste like anything really, cauliflower was bland and didn't take on any of the flavours. And it was kinda brown - on the inside. Like it had been boiled in tea or something.

I wonder if a whole cauliflower would do well in a crockpot. I may have to experiment. . .

I made curry chicken in a slow cooker with chopped up cauliflower (kinda of as a rice substitute) and thought it was great. There was no real recipe that I followed, just improvised. That twice baked casserole though sounds awesome, pinned it!

The cauliflower tots are good ....cauliflower with pesto is good ....and smoked gouda with bacon mashed cauliflower is good all found on pinterest.com

ms_smartypants wrote: »

The cauliflower tots are good ....cauliflower with pesto is good ....and smoked gouda with bacon mashed cauliflower is good all found on pinterest.com

C-C-C-C-C-Cauliflower tots? Did you say, 'cauliflower tots'? I'm going to the store.

Edit: NOOOOOOO! 10 net carbs per serving? Wheat, soy, corn, rice, sugar? *kitten* you, Green Giant, you've missed the point entirely!

I make a roasted cauliflower and leek soup that is pretty good. You can google up a good recipe for that. I also make a version of the cauliflower pizza crust where I make flatbreads with different toppings. Love cauliflied rice, faux potato salad etc.