Cauliflower is extremely versatile: it’s great in salads, soups, casseroles and omelets. It’s almost effortless to roast it whole with a little cumin, olive oil and lemon juice.
If you’re looking for a grain substitute, cauliflower is your vegetable. I love making “couscous” out of it.
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Another clever and delightful way to use cauliflower is a substitute for pizza crust:
CAULIFLOWER-CRUSTED PIZZA
Crust
1 medium cauliflower, cut into florets
1 egg, lightly beaten
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon kosher salt
Freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon dried basil
Topping
¾ cup tomato or pizza sauce
2 cups shredded mozzarella cheese
Fresh basil leaves
1. Place cauliflower florets into a food processor fitted with the steel blade. Pulse for 30-40 seconds, until fine. Measure 2½ cups.
2. Microwave cauliflower in a microwaveable bowl, covered, on high for 3-4 minutes. Alternatively, steam for 10-12 minutes.
3. Transfer to a clean tea towel and cool slightly. Wrap tightly; squeeze out as much water as possible.
4. Preheat to 425 degrees Fahrenheit. Line a pizza pan or baking sheet with parchment paper.
5. Place dried cauliflower into a bowl; add egg, cheese, salt, pepper, oregano and basil. Mix well.
6. Spread mixture evenly onto prepared pan; pat down firmly, forming a 10- to 12-inch circle.
7. Bake 20-25 minutes or until gold and set.
8. Remove pan from oven. Spread tomato sauce evenly over crust. Sprinkle with cheese; top with basil leaves. Bake an additional 8-10 minutes or until cheese is melted, golden and bubbly.
Our assessment: Cauliflower makes a great pizza crust. It looks a lot like flour dough pizza crust and handles almost as well if you don't overload it with toppings. The key is to squeeze out as much liquid of the cooked cauliflower as possible before mixing it with the egg and other ingredients. I prefer pizza that's not messy, so I reduced the amount of tomato sauce to less than half a cup. Also, I sprinkled only 1 cup of shredded mozzarella on the top. The way I made the pizza put the total calorie count around 800. If you make it the way the recipe calls for, the pizza contains about 1,060 calories.
As for leftover pizza, heat it up in the oven on a cookie sheet to restore the cauliflower’s crispiness. If you reheat it in the microwave, expect to use a fork.
This pizza won’t cause any concern if you’ll be removing chametz (food made with grain and water that’s been allowed to ferment and rise) from your home in preparation for Passover, which is April 22-30.
From the book: "The Silver Platter: Simple to Spectacular Wholesome, Family-Friendly Recipes" by Daniella Silver and Norene Gilletz; 336 pages, $34.99. Published by Mesorah Publications, 2015.
What you get: This collection covers everything from appetizers, soups and salads to fish, poultry and meat to dairy, grain and vegetable side dishes to desserts.
In their own words: "The Silver Platter' is a labor of love, blending health and food trends with traditional kosher recipes, meeting the needs of today's modern family." — Daniella Silver and Norene Gilletz
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