I made freeze dried cauliflower, using a Harvest Right freeze dryer. Then, I milled it into flour.
It took 70 hours and each large cauliflower produces a full cup of finished flour.
I milled the cauliflower using a dry Vitamix blending jar.
In the photo (above) you can see the size of the raw cauliflower that I used and what 2 whole freeze dried cauliflowers milled down to. (Approximately 2 cups of flour.)
This becomes substantial when you realize that you can now store whole cauliflowers in sealer jars.
This 1 litre sealer jar is storing 3 large cauliflowers which will remain viable or edible for 25 years.
As you can See What I See, I still have room for another 1/2 a cauliflower in this jar.
As cannabis isn’t the only herb that I grow...
I went to my garden and harvested the herbs that I wanted to pair together to make this pie.
- Oregano
- Basil
- Rosemary
- and cannabis
Washed and air dried.
(I also decarbed a bud of Short Rick cannabis (in advance of cooking with it) so that it would be fully activated in the final dish.)
Ingredients:
- 2 cups of freeze dried cauliflower
- 1 cup of Bob’s Red Mill all purpose, gluten free flour
- 1 cup shredded goat (cheddar) cheese
- 2 eggs plus 1 yolk
- 1/8th of a cup of melted coconut oil, plus 1 tsp to oil the baking sheet with
- 2 tbsp of chopped basil
- 1 tbsp of chopped oregano
- 1 tbsp of rosemary
- 1/2 tsp of Himalayan pink salt
- 2 tsp of organic olive oil (to bast the top of the pie crust with)
Preheat your oven to 350 degrees F.
Blend the ingredients together until the mixture starts to stick and clump together.
The important thing is to not get the mixture too wet, otherwise your crust will be soggy and fall apart as opposed to being flat and crisp.
Oil a pizza baking sheet with coconut oil.
Press the dough evenly on the sheet, bast with olive oil, top with rosemary and bake for 20 minutes.
Top.
Return the all dressed pie back to the oven.
Bake for an additional 12 minutes, or until the toppings have had a chance to heat up and the cheese melts (if you’ve chosen cheese as one of your toppings.)
Enjoy!
~ Rebecca
Oh wow, you must really enjoy tasting and feeling the bud in your mouth! Good call on the gluten-free : ))
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The way I see it, you can either strip all the flavour and aroma away from the herb and bury the medicine deeply in a culinary offering or, you can springboard off of it. Basil is an entourage herb. It primes receptors and gets them ready to accept delta 9, once it arrives.
Oregano and rosemary add to the party.
So yes, I enjoy the taste and the feel in the mouth thing, is no different than any of the other herbs that I used.
Blended and baked in, the cannabis is difficult to detect standing shoulder to shoulder with oregano and rosemary. ;)
Hold onto your socks though...
One of the main reasons that we invested in a Freeze Dryer was so we could freeze dry our buds right off the plant! Got 2 buds (from our indoor grow) currently freezing drying. Very excited about that potential!
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some people even smoke basil...
they called it poor's weed in the states if i remember correctly :)
i tried it one time with a big joint joint and it has some calming indeed..
wanna try this freeze drying... heard for it some time before! :)
thanks again for sharing your knowledge & experience!
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Yikes on smoking basil! lol!
My understanding is that: basil primes (or opens receptor sites, cellularly) to receive cannabinoids. It’s part of the whole entourage effect... mango, chamomile, and hops will also do the same thing. My understanding is that these can be eaten 2 hours before a person plans to ingest and it will enhance their high. That’s part of the reason people get really drunk on (very little) beer when they mix it (by drinking beer and using cannabis within a few hours of one another.)
Mixing is not for a novice. It’s easy to green-out and be sick, if you’re not careful. ;)
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It's true about mango, I tried it and it works :)
And about beer and smoke... also :) but I'm already used to it :)
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Hi rebeccaryan,
Visit curiesteem.com or join the Curie Discord community to learn more.
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I have never heard of such machine to make various flours. The process seems to be long but definitely worth it as you can use the flour for 25 years :)
Your pie looks delicious. And I like that you made it from scratch. That flour process is impressive :)
Thank you for sharing and congratulations on your curie vote!
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Hi @delishtreats!
Thank you for your kind wishes. This machine can freeze dry any food with the exception of oil (because there’s not much water in oil). You can even freeze dry meat (raw or cooked)!
I don’t eat any grains so I use alternative flours to replace them. This was my first attempt at making a true flour from a vegetable. ;)
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Wow! This is far too awesome. I haven't heard of cauliflower flour before. This is amazing. And very nutritious too! And it can last up to 25 years?!? Really?
Thank you, thank you for sharing this to us.
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Hi @gingbabida,
Yes, not very often can you sit down and eat 2 large cauliflowers in one meal and not even think twice about it.
Anything freeze dried can last for 25 years as long as it’s stored in the proper packaging. (Usually, sealed in a mylar bag or number 10, tin can.)
So far, I have freeze dried a huge batch of chicken curry, fruit, (strawberries, raspberries and black cherries) bone broth, chaga, mushrooms and various herbs....in addition to a lot of cauliflower. Lol!
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Wow! That is completely awesome! I am from the tropics, so the only drying system I hear is sun drying. Freeze drying is all too new for me, and educational as well. Thank you so much! 😊😊
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Sun drying works too @gingbabida! What country are you from?
We have 6 months of winter in Canada which means that we can only really grow food now during our summer (End of May to mid-October).
So, I am in the middle of storing fresh produce now so that we can eat nutritiously in January.
I don’t have to do this...but am choosing to, in an effort to learn how, so that if I ever seriously have to, I can. ;)
Everyone should know how to preserve and store food.
Basic survival.
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Hello @rebeccaryan, I am from the Philippines. And they say that we only have two seasons here: HOT and HOTTER. Hahaha! 😂 Kidding aside, we use sundrying for fish and meat, and some vegetables too, so that we can have something in rainy seasons and stormy months.
I understand now why you have to freezedry almost everything. It's basically the same concept that we do: store food to survive. 😊😊
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In our off-season, food prices have been rising substantially, in Canada.
Right now, I can buy a large cauliflower for just under $2. In January, they’ll be $8...(at least that’s what’s happened in the last couple of years with no sign of any type of stabilization or reversal. I can only surmise that the prices will continue to rise due to the inflation of fiat, everywhere.)
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Yes, I can only imagine that. It's totally the same in our place. When fruits and veggies are off season its prices are "gold." :-( Fish price rise when stormy months come, and sometimes you cannot even find something in the market! 😢
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Wow! It is indeed, in your best interest to plan ahead by storing some food when you can and it’s in season.
We are losing these skills in North America. It seems fewer and fewer households make the time for it.
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This is phenomenal! I am fan of cauliflower and always has been looking for ways to pimp it. Now, this definitely on my cooking wish list!
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I hope you do make the time to try it sometime. There are also great recipes that use gently steamed, riced cauliflower that you can make in a couple of hours.
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I use to make those, gently steamed cauliflower and crispy cauliflower. This pizza is just another level !
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This recipe looks delicious @rebeccaryan. I have to do it and try it. Thanks for the time data. One question: is the taste very salty?
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Hi @marcybetancourt!
Thanks for your comment and question.
The crust itself wasn’t salty. (Some of my topping were. Namely; the olives and the tomato sauce.) ;)
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Ok. Perfect!. The olives are always salty but I put them in a bowl with water first and so I dislodge them. I will do it !! Thank you
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Hello!
This post has been manually curated, resteemed
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Much love to you from all of us at @helpie!
Keep up the great work!
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Thank you very much @priyanarc!
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Wow this is really beautiful and a very nice dish I must say. Nice job
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Thank you!
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Oh wow. This is really a first for me, to see cabbage being milled into flour. You have some really cool machines there @rebeccaryan. And cabbage flour as the base of the pie is very interesting. If you don't mind me asking, do you still taste cauliflower in that crust after baking? And what is Piranha? Is it a tool to grind the herbs?
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Cauliflower pizza? What is this world coming to :P
Haha jk that looks amazing. I would live to try a slice!
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Do “try” when you get a chance. Freeze Dried cauliflower flour is being used more and more...even in commercially prepared (chain) restaurants. ;)
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