Well it turns out, that I may have been wrong. I seem to keep finding ways to enjoy it.
Perhaps the reason I didn't like it was because I remember the overcooked, smelly, steamed version of it that my dad would sometimes serve us. (If you're reading, I'm sorry, Dad! You know I think you're a great cook, and you were my inspiration for becoming a chef, but we all have our weak spots!)
The latest way I've enjoyed it is in the form of pizza crust. The cauliflower pizza crust is something that's been trending around the food communities for awhile. In fact, more than one friend has sent me a link to a recipe for this dairy free, gluten free, grain free miracle of food. I told everyone "no thank"; "I'll pass"; "this is not something I would ever make". Boy, am I eating those words now sprinkled over this crust. I'm hooked. I made it once as a recipe test for a client and I will be making it again. The recipe I'm sharing is an adaptation of several recipes, but mostly inspired by Happy Go Lucky Vegan.
Ingredients
1 cauliflower, medium sized head
3/4 cup ground almonds, or almond meal (can sub breadcrumbs)
3 flax eggs (blend 3 T ground flax seed with 6 T water; or regular eggs if not vegan)
2 Tablespoons nutritional yeast
2 Tablespoons chickpea flour (any flour will do, chickpea just gives it a nutty flavor)
dash of salt
a few grinds of pepper
1 teaspoon dried herb mix (thyme, basil, oregano, marjoram - use your favorites)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
dash of salt
a few grinds of pepper
1 teaspoon dried herb mix (thyme, basil, oregano, marjoram - use your favorites)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Whatever pizza toppings you like, I used caramelized onion, kale and roasted butternut squash
Directions
1. Preheat oven to 450 degrees.
2. Chop cauliflower and add to a food processor. Pulse until fine and rice-like, taking care not to puree or grind until it’s mushy. You want it to be fluffy and not sticking together at this point. If you do not have a food processor, grate the cauliflower by hand. Transfer to a bowl.
3. Add ground almonds/almond meal, flour, yeast, herbs and spices, a dash of salt, and flax eggs. Stir well until mixture forms a doughy ball. Gently knead it a few times to fully incorporate all the ingredients, adding more flour on top if necessary to help it come together. It should be moist, but able to be formed into a ball.
Directions
1. Preheat oven to 450 degrees.
2. Chop cauliflower and add to a food processor. Pulse until fine and rice-like, taking care not to puree or grind until it’s mushy. You want it to be fluffy and not sticking together at this point. If you do not have a food processor, grate the cauliflower by hand. Transfer to a bowl.
3. Add ground almonds/almond meal, flour, yeast, herbs and spices, a dash of salt, and flax eggs. Stir well until mixture forms a doughy ball. Gently knead it a few times to fully incorporate all the ingredients, adding more flour on top if necessary to help it come together. It should be moist, but able to be formed into a ball.
4. Spread "dough" on a parchment lined baking sheet, or pizza stone, molding it into a circle about 1/4 inch thick. Bake for 25-30 minutes, or until edges of crust start to become lightly golden.
5. Add desired toppings and bake for 10-15 minutes more. Allow to cool for about 5 minutes before serving.
I adore cauliflower. I'm glad your now on board with it. This looks delicious!
ReplyDeleteHas the recipe been repeated? Any changes? I want to try one of the cauliflower crust recipes tonight.
ReplyDeleteDid you make the crust? I would love to know how it turned out for you!
DeleteI have not made any changes to the recipe since posting; just keep in mind slight adjustments to the flour(s) may be needed based on the size of the cauliflower head you use.
What kind of sauce did you use (or did you not use one)?
ReplyDeleteIn the picture, I just used a puree of butternut squash in place of sauce. :)
DeleteThis looks great! How many servings does it make?
ReplyDeleteHoly mole this is good! We topped it with a bean-based pesto (http://ohsheglows.com/2011/08/04/high-protein-oil-free-basil-pesto/), mushrooms, artichoke hearts, tomatoes and olives. Heaven!
ReplyDelete