I just made rice pudding using caulirice. It was WONDERFUL!

1 1/2 cups caulirice
1 cup almond milk, divided
1 cup heavy cream
1/3 cup xylitol
1/4 teaspoon salt
1 egg, beaten
1/2 cup homemade craisins (make by cooking cranberries with xylitol)
1 tablespoon butter
1/2 teaspoon vanilla extract

 Directions
1. Cook the caulirice (shredded cauliflower) and drain off any moisture.
2. In a saucepan, combine 1 1/2 cups cooked caulirice, 1/2 cup almond milk, cream, xylitol and salt. Cook over medium heat until thick and creamy, stirring to prevent burning, 15 to 20 minutes. Stir in remaining 1/2 cup almond milk, beaten egg, and craisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

I added toasted coconut, cinnamon and a touch of nutmeg as I had some left over from another dish and wanted to use it up.
I also made extra caulirice and put it in a casserole dish with a little onion and red bell pepper on it, sliced up a cooked pork loin chop, mixed nearly melted butter with cajun seasoning and Italian seasoning and sprinkled it over the top. Baked it for 15 minutes or so and ate it up! It was worth mentioning. If I wasn't full, I'd eat more of it.

I made this today with zero, I doubled the recipe and only got 14 cookies that were about a teaspoon each. wondering what size a 2 bite cookie is?  they were yummy. gonna store (hide) mine in the freezer.

Deb, try adding more 0 carb beanit butter. It will increase the volume but won't change much else.

Try cucumber or zucchini 'chips'. I love raw zucchini.

Umpa did you see my latest tortilla efforts? I wish you'd try them and improve on them. They're ok, but a little 'spongy'. I used one for a taco and it was great, but I made a quesadilla with one and didn't much care for it - it could have been the combination of tortilla and cheese that I used, but it got a thumbs down. The recipe makes a dandy wrap, though. I guess they're a better 'accessory' than main course.

Maybe 1 tablespoon of wheat gluten would work. I'll try that next.

The label for the wheat gluten I used said 6g carbs for 1/4 cup. That would make this 1/8 cup 3g. If a person gets 3 tortillas from this batch, that's 1 carb per tortilla. Pretty low I think?

I can't believe Umpa gave up on the tortillas. Maybe I'll go play with them now... Will let you know if I have any success!

I'm going to try tortillas one more time. Or maybe two more times. If you tell me what you used, I won't waste the same ingredients...

You know how dinners evolve - I cooked steaks instead of pizza when it occurred to me that my friends get regular pizza all the time. To go with the steaks, I cut zucchini and yellow squash in half lengthwise, then sliced them in 1/8 - 3/16 inch slices, then I put them in a sprayed dish, alternating zuch and yellow, then sprinkled bacon bits on them, making sure some bacon got between the slices, then sprinkled grated cheese all over it. Covered the dish and put it in the oven at 350. I cooked it for an hour, which was a bit too much - next time i'll only bake it for 30-45 minutes. Even over-cooked, it was a lovely dish. We had sliced tomatoes, avocados and cucumbers for a salad and a mini-strawberry crepe for dessert. They were just right to top off the dinner.

How you doing Sarah?

I just saw this. I'm doing well, thanks, Umpa! Are you busy playing in the kitchen? I'm going to try this pizza crust tonight. Got to decide what to put with it. I'm thinking strawberry crepes. (And you thought I'd be thinking salad, huh!)