I bought some cauliflower on clearance last year and put it all through the food processor before freezing it. I bagged separately each measured amount called for in my recipe so I could just grab a bag to thaw for each time I need it. I have tried using it once so far and the results were pretty good. It seemed to have a lot more moisture than a fresh cauliflower, so my crust didn't hold together as well. But it was convenient when I was craving a pizza! Has to be gluten free for me as I am sensitive to wheat. :(