Tag Archives: Cauliflower

Pizza with Cauliflower Base – Gluten Free Pizza Base

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It took me quite a long time to get my head around cauliflower as a pizza crust, it just didn’t make sense to me!

However, it does work, amazingly effective and nice and simple to make at the same time as the regular pizzas in our house.

This recipe made 2x30cm pizzas, the photo is deceptive!

Ingredients

1 cauliflower, around 900g, leaves trimmed

1 egg, beaten

100g Parmesan, grated

Method

Trim the cauliflower and, using a food processor, process the stalks first, then add the rest so that you have a very fine crumb.

Pop the cauliflower in a microwavable bowl, cover, and blast for 8-10mins until cooked.

Pour into a fine mesh sieve and allow to sit, draining any liquid as it cools.

Preheat the oven to 220 degrees Centigrade.

Once cool enough to handle pour into a bowl and add the egg and cheese, mix well.

Line two pizza tins with baking parchment, using your hands, take half the cauliflower mix and gently push it onto the tin, push it all the way to the edges and repeat with the other half.

Pop in the oven for 20-25mins until golden brown.

Allow to cool a little and then top.

Bake until toppings are golden.

 

Indian Inspired Cauliflower

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For ages the boys would only eat cauliflower in the form acauliflower cheese and to be honest some days I cannot be bothered making three stage recipes, lazy, I know!

This recipe came about after trying the Moroccan Cauliflower Salad in the fantastic cook book, “The Feast Goes On” by The  Monday Morning Cooking Club.

The boys loved it so it was time to experiment!

We eat a lot of Indian inspired food so this is my version of what is a delicious vegetarian dish, tonnes of flavour and served with dhal and rice a filling and gluten free dinner.

Ingredients

1 cauliflower head

2 cloves garlic, grated

2 tablespoons freshly grated ginger

4 tablespoons oil

3 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon Kashmiri ground chilli

1 teaspoon ground turmeric

3 teaspoons nigella, (koolanji), seeds

salt

Method

Preheat the oven to 180degrees Centigrade.

Remove the leaves from the cauliflower and discard, or feed to the chooks if you have some!

Cut the cauliflower in half and break into small forets.

Place  half the florets in a roasting tin.

Place the stalks in the food processor and process until they resemble couscous, pour into the roasting tin.

Process the remaining florets, add to the the roasting tin.

In  a frying pan, warm the oil and add the ginger and garlic, cook for 1 minute without browning.

Pour oil with ginger and garlic onto the cauliflower mix.

Add all of the dried  ingredients, mix very well.

Roast for 35-45 mins until golden brown. Stir half way through for even colouring and cooking.

Delicious served with rice and dhal.

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