After going through my 2nd processor this year alone, I wanted to try something a little more durable and more importantly, a food processor that I wouldn’t have to replace a few months in. I’d rather pay a little more for something that’s going to last a life-time, rather then skimping out and having to spending more down the line.
I’m a simple gal, so I just wanted something that will processor my food with leaking or making a ton of noise. I didn’t really have high expectations, but after trying the Magimix 3200XL 12-Cup Food Processor by robot-coupe, my expectations skyrocketed. I did not know it’s possible for a food processor to shred, slice, puree and even juice! I fell in love with this food processor right after opening the box!
The Magimix Food Processor is produced by the French company who developed the world’s first food processor and is also the first to invent the use of multiple bowls for the kitchen food processor. Magimix offers a trio of work bowls so you don’t need to stop to wash a bowl while preparing foods. The 6-cup mini bowl is ideal for blending baby food and sauces or mincing herbs. The 10-cup midi bowl is designed for slicing and grating of vegetables, fruit and cheese and the 12-cup main bowl is generously sized for kneading dough, mixing batters, whisking egg whites and making citrus juices.
After setting it up on the counter so many thing came to mind and I wanted to start using it right away. I was making cauliflower crust pizza so I decided to test out the shredder first because that sounded too good to be true, if this thing can shred that’s it I’m in! I didn’t even have to see anything else.
I placed my block of mozzarella cheese into the valve and within 10 seconds the whole block was shredded. I was so shocked at how fast and perfect the shredding was, I saved over 10 minutes of shredding time right there!
- 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
- ¼ cup shredded Parmesan cheese
- ¼ cup mozzarella cheese
- 1 egg
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon basil or rosemary, minced (or dry)
- ½ teaspoon oregano, minced (or dry)
- 1 cup marinara sauce
- 1-2 cups mozzarella cheese
- Preheat oven to 500 degrees F.
- Remove the stems from the cauliflower and cut into chunks, Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don’t have a food processor, you can use a cheese grater or chop it very finely.
- Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes (trust me don’t rush this step!). After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as humanly possible.
- Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.
You can find complete recipes of this The Best Low-Carb Cauliflower Pizza Crust Recipe in gimmedelicious.com