I have seen versions of cauliflower pizza floating around the internet for some time. I simultaneously thought ‘delicious’ and ‘oh God, why to people have to mess around with ingredients so much’. Of course, being me, I ignored my inner food politician and overrode it with my greedy belly.
It was the right move!
Anyone thinking initially as I did – that this is a weird health food fad resigned to obsessive carb-avoiders – should stop and think again. This ‘healthy’ base is made with a soft, slightly garlicky, herbed cheese – the true definition of unhealthy (the true definition of delicious, too). It is liberally topped with pesto and Gorgonzola, tangy artichokes and fresh spinach, and of course a generous sprinkling of earthy Parmesan. After which it is grilled until the cheese oozes over everything. Stop it!
This utterly delicious recipe is not just something you’ll try out on the unsuspecting vegetarian/coeliac at your next dinner party, it’ll be something you’ll want to eat yourself – again and again. What’s more, there’s no need to spend hours proving, kneading and knocking back dough.
Serves: 4 (with a side salad)
Prep time: 45 minutes
1/2 a large cauliflower (grated or blitzed in a food processor)
100g Boursin cheese/cream cheese
salt and pepper
3 heaped tbsp pesto
40g Gorgonzola cheese
10g Parmesan cheese (grated)
6-10 large spinach leaves (thinly sliced)
6 artichoke pieces
Preheat your oven to 200C.
Blitz the cauliflower in a food processor until it resembles breadcrumbs. In a large bowl combine the blitzed cauliflower, Boursin/cream cheese, egg and seasoning. Bring the mixture together until well combined.
Spread the cauliflower mixture evenly onto a parchment lined baking tray so it’s 1-1.5cm thick. Place uncovered in the oven for 30 minutes or until golden and firm.
Once the base is cooked remove from the oven and set aside for 5 minutes to cool. Now for the toppings. Spread the pesto onto the cauliflower base before sprinkling over the Parmesan cheese. Next, slice the spinach leaves and layer on a bed of them. Finally, place the artichokes and generous blobs of the Gorgonzola alternately along the pizza.
Place under a hot grill for 3-4 minutes until the cheese melts. Serve immediately.
If you’re feeling flush – roses of proscuitto and a drizzle of truffle oil.
Leftover chicken, pork or beef for your resident carnivore.
Any green vegetable you can think of will work perfectly – peas, asparagus, beans.
A light salad.
Sweet potato chips w/ aioli.