Cauliflower Pizza

180360CauliflowerPizza

2009
Awhile back, it was brought to my attention that I call myself a “budding chef” in my profile and yet, I almost never talk about food on my blog. To set the record straight, I am a foodie but don’t write about it here because there are SO many amazing food bloggers out there.

Ever since January, I’ve been trying a new recipe a week. It’s great to finally utilize my expanding cookbook collection on a regular basis. At the beginning of the year I sat down and went through each one and made an enormous list of recipes to try. Not only does it keep me on my toes as a cook, it also helps break me away from patterns of making the same things over and over again. Frankly, I like to switch things up and thankfully my family and friends don’t mind being guinea pigs.

Last week, I was determined to recreate a recipe for Cauliflower Pizza that a friend of mine told me about. She ate it at her friends’ house and mentioned how amazing it tasted. I couldn’t get it out of my head. She told me the ingredients that she remembered tasting and I went with it. I know! It sounds like a recipe for disaster, right? But it turned out to be delicious!
 
I tried Googling a similar recipe and couldn’t find one, so I thought this would be the perfect opportunity to share. Fingers crossed it works for you, too!

 

 

 

 

 

 

 

 

Cauliflower Pizza
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Ingredients
1 head of cauliflower (chopped into bite size pieces)
12 oz. pancetta/bacon
garlic (as much as you desire - I used a lot!)
2 balls of pizza dough
8 oz. container of crème frâiche
8 oz. Gruyere (grated)
8 oz. Parmigiano-Reggiano (grated)
handful of chives (chopped)
red pepper flakes, salt, pepper (to taste)
Instructions
Sautée the the cauliflower, pancetta and garlic (season with salt & pepper to taste) until softened, about 5-8 minutes or so. I added a bit of olive oil to the pan but in retrospect, I'm not sure it was needed. If it looks dry then by all means.
Transfer mixture to a baking sheet and roast at 450 degrees until cooked through, golden brown and crusty (about 20 minutes.)
Roll out your pizza dough as thin as you can get it, top with creme fraiche (1/2 a container on each pizza,) the cauliflower mixture, and cheeses.
Bake until golden brown (I use a pizza stone) and until crust is properly cooked through (I bake at 500 degrees and eyeball the time.)
Finish with chives and red pepper flakes (if you like a little heat.)
Notes
You could use more/less cheese or a different variety altogether. Those just sounded good to me.
You can also add the red pepper flakes before you roast the cauliflower mixture. I tried that with the second pizza and liked it a little spicier.
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