With parties and family gatherings on the horizon this is a great alternative (no grain) “finger food” or appetizer!!
I’ve made the “cauliflower crust” in the past and I promise that THIS one works…the trick is making sure that the Cauliflower Rice is REALLY, REALLY dry.
What you will need:
- 1 head of cauliflower (cut into small floretts, you should have about 3 cups once processed)
- 1/2 c of Mozzarella cheese shredded (I used fresh, it was tricky to “shred” but worth the trouble)
- 1 egg (I only use Pastured Eggs)
- 1/2 tsp kosher salt
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- Olive oil
- More shredded Mozzarella
- Tomato slices (I used what I had, grape tomatoes, sliced thin)
- Fresh basil
How it’s done:
- Preheat oven to 450°F, line cookie sheet with parchment paper, and grease with Olive Oil
- Take the raw cauliflower and process it in your blender or food processor (until riced)
- Heat large sauce pan (to cook processed cauliflower) of water to boiling, add Cauliflower…let cook for 5-8 min…until tender.
- Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
- Transfer Cauliflower to a large mixing bowl and let it cool slightly (you don’t want to cook your egg just yet)
- Add egg, mozzarella, oregano, sea salt and pepper. Mix well.
- Scoop one tablespoon of cauliflower mixture and drop onto the baking sheet. Pat into a thin round circle about 2-inches wide. Repeat with the remaining mixture.
- Cook for about 20 min, or until slightly golden.
- Remove from oven and top each pizzette with shredded cheese, tomato slices.
10. Broil until the cheese melts and the tomatos are slightly roasted (3-5 min)
11. Remove from oven, let them cool (5 min), top with fresh basil…and Serve!
Recipe inspiration from : www.theironyou.com
Are you looking for a different way to serve Cauliflower?? Then you MUST check out this Middle Eastern Classic!!
I fell in love with these flavors while living in NYC…there was a guy at a middle eastern convenience store that made these Fried Cauliflower wraps for me on a weekly basis. It was heaven! So when I found these recipes I was thrilled!!! This Tahini sauce is amazing, so I ALWAYS double the recipe to ensure there are leftovers!
- 1 head of Cauliflower, cut/broken into bite size pieces
- 1 tbsp pine nuts
- Olive Oil
- ½ c. tahini (sesame seed paste)
- 4 lg cloves of garlic
- 1 tsp kosher salt
- 2 tbsp olive oil
- ¼ c. lemon juice
- 1 tsp parsley (fine chop)
- 2 medium yellow onions sliced very thin (I use a mandolin slicer)
- Olive oil
NOTE: In my cooking, I use stainless steel exclusively, and I have to warn you…you cannot be afraid to BURN your pan. I have been fortunate, and have always been able to get mine clean & shinny again…but it can get pretty scorched.
- Clean and chop cauliflower then set aside
- Combine with mortar & pestle (or a food processor) garlic and tahini. Add oil, lemon juice, and a tablespoon of warm water.(I like the tahini thick since it is going over hot cauliflower…but you can add more warm water until you get the desired consistency.) Mix in parsley and set aside.
- In a large pan, add oil, enough to cover the bottom of the pan. (Heat until oil sizzles when you add a drop of water)
- Add cauliflower to pan with med heat, tossing occasionally…you want to get some color on the florets. When al dente, add pine nuts, cook for 1 minute and remove from heat into large bowl.
- Add the tahini sauce to the florets and set aside, I keep mine in the microwave so that it stays warm (one of the few things I use it for)
- Next add about 3 tbsp of butter and 2 tbsp of olive oil to pan (I use the same pan the cauliflower was just in) Heat until butter sizzles and add in the Onions
- Mix the Onions and butter/oil together so that they are well coated, turn heat to Med/High. Process takes 15-20 min, Resist the urge to stir the onions, you want them to burn slightly.
- Once at desired consistency, remove from pan to a paper towel lined plate, pat off excess oil and add to the Cauliflower. SERVE immediately
Recipe Inspiration from:
Note: We each ate our own SMALL head of Cauliflower. I served this with Lamb Rib Chops…very simple dinner, but a VERY fancy presentation and very tasty!
What you will need:
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed
WHIPPED GOAT CHEESE AND ASSEMBLY
4 ounces fresh goat cheese
3 ounces cream cheese
3 ounces feta
1/3 cup heavy cream
2 tablespoons olive oil plus more for serving
Coarse sea salt (for serving)
How it’s Done:
Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.
WHIPPED GOAT CHEESE
While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.
Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.
This is the dish that used to make me miss potatoes like CRAZY…until I found that this works so well! It is a Fantastic cold weather dish, although I am pretty sure I made it 3 times this summer! We love it! Legumes and all!! (gotta cheat sometimes, right?)
What you will need:
- 8 oz Grass fed Butter (I use Kerrygold)
- 2 lbs Grass fed Ground Beef or Bison
- 2 c. Fresh Peas (yes, these are legumes…we make an exception on this dish)
- 3 Heads of cauliflower
- 1 yellow or white onion
- Yellow Cheddar cheese (grass fed)
- 1 tbsp EVOO
How it’s Done:
Preheat 350 degrees
- Make Cauliflower Mash: rinse and cut cauliflower, steam until VERY tender. If you are short on time you can mash these by hand. I will add salt to taste and about 4-5 oz of butter to them as I mash. IF you have time to let them cool a bit I will “mash” them in my Blendtec…just creates a smoother texture. Both ways taste GREAT!
- In a large frying pan add oil, chopped onion, & ground beef. Only cook Ground beef about 75% of way…you should still see a bit of pink. Drain meat of grease, set aside.
- I usually just wipe down the same pan … add the remaining butter and peas. I sauté them for about 5-7 minutes. You basically just want to get them a little soft. Drain off excess butter.
- In a 3 qt Corningware dish I layer: The ground beef & onion, the peas, then cauliflower mash.
- Bake for 30-35 min. The edges with slightly brown and pull from the sides of the dish. I shred the cheddar cheese and sprinkle on top generously and bake for an additional 5-10 min … until I like the way it looks 🙂
- Let in sit for at least 5 minutes, contents will be VERY hot!