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    You are in: Home / Community Forums / Cooking Q & A / Question:Just Like Loaded Baked Potatoes/Cauliflower (Low Ca
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    Question:Just Like Loaded Baked Potatoes/Cauliflower (Low Ca

    Tue Mar 19, 2013 3:44 pm
    Newbie "Fry Cook" Poster
    Just Like Loaded Baked Potatoes/Cauliflower (Low Carb)

    I loved this recipe but found that there was quite a bit of liquid in the bottom of the dish. I used fat free sour cream and used a bit more cheese. What could be the cause of this problem? When it was dished onto the plate the liquid kind of ran around the plate, didn't look very good!
    Tue Mar 19, 2013 3:48 pm
    Forum Host
    My guess is that the cauliflower released extra liquid during baking.
    Did you use frozen, microwave cooked, well drained cauliflower, or did you use fresh cauliflower? icon_confused.gif

    Note: while "low fat" sour cream works well in most recipes calling for (full fat/regular) sour cream, the "fat free sour cream" does not work. icon_sad.gif

    Last edited by Dee514 on Tue Mar 19, 2013 3:50 pm, edited 1 time in total
    Tue Mar 19, 2013 3:50 pm
    Newbie "Fry Cook" Poster
    I used fresh cauliflower that I had steamed in the microwave.
    Tue Mar 19, 2013 3:50 pm Groupie
    I agree, cauliflower is loaded with water.
    Tue Mar 19, 2013 3:52 pm
    Forum Host
    I am wondering if it's the fat-free sour cream. Low fat ingredients generally work fairly well in recipes, but fat-free ingredients often cause problems. I did not check the reviews to see if anyone reported using fat free sour cream successfully.
    Tue Mar 19, 2013 3:53 pm
    Forum Host
    After rereading your post, I think your issue was caused more by the substitute of "fat free sour cream" in the recipe, than substituting the fresh cauliflower.
    Tue Mar 19, 2013 4:05 pm
    Newbie "Fry Cook" Poster
    I can certainly use regular fat free sour cream the next time I make it and hopefully it will solve the problem. I have used the fat free in other recipes and never noticed a problem before though.
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