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Thread: No Carb Cauliflower Pizza Base

  1. #16
    Super Moderator Tati's Avatar
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    Well, we had to knife and fork it, but the taste was good. I think we may need to bake the crust on its own for a longer period of time.
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  2. #17
    fgg
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    Quote Originally Posted by BITTER View Post
    I tried making mashed cauliflower, but the texture was very gritty.
    how did you do it? i've made it a million times and it is always awesome.
    can't post pics because my computer's broken and i'm stupid

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    Quote Originally Posted by fgg View Post
    how did you do it? i've made it a million times and it is always awesome.
    How do you make it?
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    Quote Originally Posted by fgg View Post
    how did you do it? i've made it a million times and it is always awesome.
    Nuked them then put them in my food processor with butter and cream like the recipe said. The consistency of grits. I'm sure I hosed it up somewhere.
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    czb
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    i've steamed it, added butter, then mashed it. don't remember it ever being gritty.

  6. #21
    fgg
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    i usually steam fresh or frozen cauliflower until it is pretty soft - depends on how you want the consistency - and then i use whatever i have on hand, including butter, cream cheese, chicken base, milk, cream, spices, etc. i blend it all with my immersion blender. turns out every time!
    can't post pics because my computer's broken and i'm stupid

  7. #22
    A*O
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    I've never had "gritty" either. Maybe cook the cauliflower a bit longer? I normally like my veggies "al dente" but this one needs to be well cooked but not soggy.
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  8. #23
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    ^Like everyone else said, I've steamed/boiled them until you can very easily pierce them with a fork. I make my cauliflower mash with some roasted garlic, onions, and a little bit of baked sweet potato too (using water as my liquid) and it comes out super delicious and smooth. Not fluffy, but very smooth.
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