Thank you, thank you, thank you. You've really made me feel better.

I am assuming that I cook the cauliflower for only a few minutes than, I don't want it really soft - right?

I appreciate all the help from everyone, I now feel part of your group.

With gratitude,

Sandie

Sandie-- you want cauliflower supple enough to grate and cook again, but not soft so that it's mooshy (6-8 minutes works great). Supple, but not soft... it starts sounding like an Oil of Oivay ad for skin creams...

And I want to shout out "Testify!" to the folks who also endure the scenarios of people who eat our bacon and then go and eat toaster waffles.

It's not right!

How would you like it if I lick alllll of your pudding pops and then, when you offered me something else I said, "No thanks. I'll just eat this ham hock?"

Go to Rehab, carb eaters! That's MAH cauliflower pizza!

Much, much appreciated.

I'm going to make these rev rolls today. I'm going to use my Kitchen Aid to whip the egg whites - don't worry if you don't hear from me online, cause you'll probably hear me scream if they turn out right. BREAD ADDICT since birth... if they turn out right, I'll be making them day and night.

Ok, someone kept posting about cinnabuns. I love cinnamon rolls and I decided to experiment some this morning. Forgive me if someone else has already done this, but I didn't see it in the thread. (And you all know that cinnamon buns are a bit of an aphrodisiac for men, do you not? )

Oopsie CinnaPecanBuns

3 egg whites + 1/8 tsp. cream of tartar, beaten to very stiff peaks

3 oz. cream cheese
1/4 c. splenda
3 egg yolks
1 1/2 tsp cinnamon

-- cream these together well
then add 1/3 cup chopped pecans

Fold egg whites into mixture. Transfer to muffin pan, generously greased. Bake at 300 for 25 minutes.

127 cals, 3 carbs, 11 g fat, 4 g protein

oh and you could make a cream cheese 'icing' for these puppies!!!!

mmmmmm

That looks GREAT, Chell!

or a splenda and cream glaze.

I tried to eat two this morning. I could only eat one! Yummy and filling.

Cleo, I tried to make the cauliflower breadsticks last night. They looked pretty much like yours but they tasted terrible. My oldest son said when he was a toddler when I offered him a new food "Mom, I can't like it". Cleo-I can't like it. Have others had problems-maybe I did something wrong.
Anyway, love the oopsie..
It's given my husband new life on lc.
Anne

Hey Guys

thanks for the non stick tips, i'll start trying them and see how i get on

tomorrow we are making mini ones to have as yorkshire puddings with our roast beef

LOL Anne! That is so cute-- but I am so sorry that you guys didn't like the bread sticks. I am glad the oopsies are a keeper, though!

Loaded ok for me. I have cable. The scroll bar on the right took a few seconds but I was reading so it didn't matter.
I have to try that lasgna only I don't like the ricotta cheese so I will omit that..looks yummy.
Thanks Cleo

Yeah, took a few seconds for it to load on my cable broadband too.

No real problem on my Comcast...

I made the woopsie rolls just a while ago using your recipe. They turned out really nice, and they have a lemon flavour. I was wondering, could I use let's say strawberry cream cheese, whoops, that might have too many carbs. They don't have a lot of flavor, but I really thought they might be nice with two poached eggs.

Cleo, I'm going to make your pizza on Monday and I'll be sure to let you know how it turns out, if it's anything like your lasagna, I know it will be great.

I can't thank you enough for sharing your creativity with us all... you're a treasure.

Sandie

I'm copying this recipe now. Thanks for sharing.

Sandie
127 cals, 3 carbs, 11 g fat, 4 g protein