Tuesday, May 22, 2012

Cauliflower crust pizza!!!!

I saw this recipe today and, since I have a head of cauliflower laying around, thought I MUST try this!  So I am posting it here to be able to remember it.  Perfect for gluten-free pizza!  It has rave reviews too.  And if you want to make it even healthier?  Try doing a 1:1 ratio of steamed broccoli puree with marinara for the sauce!  Recipe here:  http://www.pinchingyourpennies.com/2012/05/cauliflower-for-the-pickiest-eaters-yep/

Cauliflower Pizza .
1/2 Head of cauliflower (mine was a smallish head)
2 C shredded cheese divided (I used mozzarella, but any medium/hard cheese will work)
Italian seasonings (I used oregano, parsley, fresh garlic and some onion)
1 egg
Pizza sauce or marinara sauce of your choosing
Toppings (we used sausage, black olives and pineapple)
Grate your cauliflower. I used a food processor with the grater blade (cause you don’t want it to become pureed, just shredded). Place the grated cauliflower into a medium microwave-safe bowl and microwave for 6-8 minutes (depending on your microwave). You want to make sure the cauliflower is soft but not mushy. Do NOT add water or anything to the cauliflower.
While the cauliflower cools off (I put mine in the freezer to cool it quickly), preheat the oven to 450* and prepare a cookie sheet or pizza pan by spraying it with cooking spray. This is also a good time to prepare your toppings – cook your sausage, cut up your pineapple, whatever…
To the cauliflower add 1 C shredded cheese and spices and combine. Add egg and mix well with your hands. Press the crust onto a pan and shape into a 9-12″ pizza (depending on how thin you want the crust). I did mine closer to a 12″ and it worked great! Spray the top of the crust with cooking spray (to help brown) or brush with oil.
Bake the crust for 15 minutes (or until golden brown). When you pull out the pizza, turn your oven to broil.
Add your toppings (we did 1/2 sausage and 1/2 pineapple/black olive) including 1 C cheese and put pizza under the broiler for 3-5 minutes. Just broil it long enough to melt the cheese and caramelize the toppings a bit.
Seriously delicious! My husband will eat cauliflower, but doesn’t love it. I am one of the pickiest eaters on the planet. My daughter is another one of the pickiest people on the planet. We ALL loved it!! I made this Sunday and they are already asking for it again!! Cauliflower! Who knew??

Tuesday, March 6, 2012

Wisconsin Cauliflower Soup

I got this recipe off www.utahdealdiva.com and have already made it a few times (and am making it for dinner tonight!).  I've decided it's my favorite thing to make with cauliflower.  You can get this soup at Cafe Zupas too, and we all know how good their food is!

Wisconsin Cauliflower Soup

2 tablespoon butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk**
1 1/2 cups water**
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.

In a large saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water.

Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 15 minutes.
In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. {Don't let this step deter you from making the soup! Blending it is really easy and so worth the extra 3 minutes. The most annoying part are the added dishes!}
Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Serve soup with remaining cheese as a garnish.