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Cauliflower crust recommendations to squeeze out water?

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I've made cauliflower crust in the past with great results in an oven, basically following this recipe: https://detoxinista.com/the-secret-to-perfect-cauliflower-pizza-crust/


The worst thing about making these is squeezing all the water out of the cauliflower rice after blanching it. I've ripped tea towels and cheesecloths from the pressure, not to mention the rice and water is scalding hot (can't wait for it to cool or it gets harder to dehydrate, plus making this long process even longer). Does anyone do this kind of crust, and how do you remove the water? I keep thinking something like a primitive cheese press might work. Thanks.

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16 hours ago, philpom said:

Instead of blanching it put it in a large dry non-stick skillet to cook it.


Worth a shot; does it wind up doughy enough this way?


7 hours ago, Billy Grills said:

What about straining through a pantyhose and wearing thick washing up type rubber gloves?

(New pantyhose are probably recommended)      ;)


The gloves are probably the key part in this, though maybe hose wouldn't break as easily as cheesecloth.

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