One thing in particular that caught my attention was Cauliflower Pizza. I looked at several recipes and after consulting my B about trying it, though with some trepidation as him and cauliflower are not star crossed lovers and I'm not its no1 fan either, but we agreed to make it last week for dinner, on the basis that if all else fails then there's always the Chinese takeaway up the road...!
Fortunately for the wallet (and waistlines) the Chinese did without our business last Friday, as the 'pizza' was delicious! Its a little random, yes, but is definitely worth trying if only for the fact its super healthy and you have more than enough calories leftover to indulge in wine and something decadent for pudding but without the usual guilt after!
Just as a quick overview to show how guiltless it is - according to wiki:
Cauliflower 100g = 25 calories
Plain flour 100g = 366 calories
The original recipe came from Karen at Lavender and Lovage, who kindly gave me permission to post for you. Owing to have marginally different ingredients due to me not giving clearer instructions to the OH whilst he was out shopping, there were minor tweakings but its a near enough match! The mozzarella was a slight cheat as B bought it ready grated and the garlic was from a deli type jar of garlic cloves in herby oil, so no garlic breath after! Or not that we noticed anyway... And I have a chilli and garlic grinder so used that in lieu of the chilli flakes.
Whilst it doesn't of course have the same texture of a bread dough base, it surprisingly holds together well, and has a lovely slightly cheesey flavour, and its something we would definitely make again. It was also nice to have something a little different and makes a perfect light but surprisingly filling dinner. And whilst I was slightly dreading grating so much cauliflower, as I don't like grating anything it wasn't actually that bad, and you end with a bowl of almost fake snow, which feels quite pleasant to touch..
340g grated cauliflower
1 large beef tomato, finely sliced
75g grated mozzarella
2 heaped tbsp grated grana padano
1 large egg, beaten
2 garlic cloves, finely minced
Pinch dried italian herb mix
4 fresh basil leaves, sliced
Few twists chilli grinder or 1/4 tsp chilli flakes
Pre heat oven to 210o/ gas 7
Line a baking sheet with baking paper
1) Start by grating the cauliflower into a large bowl. Place in the microwave and cook for 5-6 minutes, or until softened
2) Allow to cool for a few minutes, then add the 50g of the mozzarella and the grana padano, dried herbs and a little s&p, minced garlic and the egg. Stir well to combine into a sort of dough - the cheese will melt and start gluing it all together.
3) Turn out the mixture onto the baking sheet, to form a large circle about 1/2 inch deep. Smooth over and spray or glaze with a little oil. Cook for 15-20 minutes, or until lightly golden and firm to touch.
4) Remove from the oven, and place the tomatoes in a nice pattern, sprinkle over the basil, remaining cheese, chilli and garlic flakes and a little seasoning. Bake for a further 10 minutes or until bubbling lightly and the cheese has melted. Garnish with a little extra fresh basil on serving.
Serve with a nice green salad and enjoy!
Many thanks to Karen