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Cauliflower Pizza - As my days of eating wheat/bread/pasta/grains are no more, friends have recommended me to try Cauliflower pizza. While I can't eat tomato sauce due to the fructose (unless I can find something natural), for now, I used pesto.My first attempt was fine...but
From the book Hungry Monkey, from the chapter on white food for picky eaters. I just like cauliflower.
What is a good, hearty Sunday lunch without cauliflower cheese?
See our post on cauliflower cheese...http://avocadomag.blogspot.com/
Planted: 09-22-10
Germinated: 09-27-10
Harvest Start: 01/15/11
Seeds: Baker Creek
Cost: $2.50 per pack, $0.0125 per head
Satisfaction: Priceless
From the Farmers' Market. These vegetables are being prepped for a doubled recipe of:
Cauliflower and Parsnip Hash Browns
1/2 head cauliflower
2 small parsnips, or 1 large parsnip
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
4 cloves garlic, coarsely chopped
1/4 teaspoon red pepper flakes
Slice the cauliflower lengthwise, about 1/8-inch thick. Save the little cauliflower "crumbs". Thinly slice the parsnips.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. When hot, but not smoking, add the cauliflower slices and parsnip slices, spreading out into a single layer, if possible. Do not stir, but let the vegetables cook, undisturbed, until nicely browned on the bottom, about 3 minutes. Add the salt, reserved cauliflower crumbs, garlic, and red pepper flakes, and give the vegetables a gentle stir. Continue cooking, only stirring once or twice, until the vegetables are cooked through and nicely browned, about 5 minutes more. Serve hot.
This recipe does taste like hash-browns and is excellent with eggs for breakfast.
This is the recipe I used for this Cauliflower dish: www.101cookbooks.com/archives/simple-cauliflower-recipe.html I left out the cheese.