I've been making cauliflower pizza crust. It's a little labor intensive but I make a big batch and freeze the crusts for later use. Works darn good for me and the family tolerates it. LOL Here's the recipe I've been more or less using: Cauliflower Pizza Crust ( Makes one 10-12" crust) 1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed 1/4 teaspoon kosher salt 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1/4 cup shredded parmesan cheese 1/4 cup mozzarella cheese 1 egg Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil. Wash and throughly dry a small head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess. Dump cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder. Now add your egg and mix away. Hands tend to work best. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either. I tend to go on the thin side. Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 - 11 minutes, until it starts to turn golden brown. Remove from oven. Cool on a rack, wrap and freeze.

I think that refers to Toasted Sesame oil. When I was searching for a healthier oil to use in cooking, I researched it and have used refined sesame oil with good luck for cooking. It's supposed to be a healthy, beneficial oil. From the Whole Foods Cooking Oils section on their website: Sesame Oil: The seed of the sesame plant provides sesame oil, which has a high antioxidant content. Unrefined sesame oil is great as a key flavor component in sauces or dressings. Use refined sesame oil for high heat applications like frying and toasted sesame oil for stir fries and Asian sauces and dips. ETA: That recipe looks great by the way!

If you have a good freezer, rather than one that shares its works with the fridge, and you have an empty spot where it's coldest, it should freeze fine. The issue with freezing vegetables and the fried rice as well, is water migration. The faster they freeze, the better the outcome. Chill it in the fridge first. Then potion it into amounts you think you'll want to use and put it in freezer zipper bags. Press out all the air, or even better use a soda straw to suck out the air, being careful not to suck up the rice, etc. Flatten the bags as much as possible and lay them out in the freezer. Once they're frozen you can stand them up, and even put them in a little box or something. How long it will last in the fridge depends on a lot of factors including the fridge.. In an airtight bag or container, perhaps as long as a week if you have a fancy fridge with very stable temperatures. Normally, maybe just a day or two. If you keep more than a couple of days, make sure to reheat really thoroughly. If it starts looking slimy or sad, throw it out.

I like cauliflower, but I think the only way it might possibly pass for mashed potatoes is smothered with cheese and bacon etc, in which case i'd much rather have plain, real mashed potatoes (and would probably better off). Cauliflower pizza crust should not taste at all like cauliflower. It can be a bit tricky to make (if making it at home, follow the TJ instructions for a crisp crust very carefully ). The resulting crust is really tasty IMHO but it is more crisp then chewy. It makes a very nice vehicle for pizza toppings, but does not satisfy desire for pizza crust per se. But it shouldn't taste of cauliflower at all. The slice I had at WF had spinach, some crumbled blue cheese and a bit of bacon. I could have done w/o the bacon but I liked the combo and because of the strong flavors you needed very little cheese/meat. I'd order it again.