EntreesVegetarian

Cauliflower Pizza with a Salad Topping (serves 4)

I have been wanting to make a cauliflower pizza for some time and although mine didn’t turn out to have any crunch factor it was very easy to slice and did not fall apart.I learned some things along the way. Firstly, when you process the raw cauliflower in the food processor it will come out all wet so you need to take the moisture out by wrapping it in a clean T-towel. Secondly, all you need are two eggs to bind the cauliflower. The topping is different – no cheese for a start – and just salad veg.(arugula, tomatoes, onion and avocado with a lemon mustard vinaigrette). Not traditional but good.

Pre-heat oven to 350 degrees F

1 cauliflower – cut into florets
2 eggs – whisked with a fork
Salt and white pepper
3 oz. arugula
1/2 a shallot – finely chopped
12 baby tomatoes – cut in halves or quarters
1 avocado – diced

Place cauliflower florets in a food processor and process until like cauliflower rice.
Wrap cauliflower rice in a clean, dry T-towel and get rid of the excess water.
Mix cauliflower and eggs together in a bowl and season with salt and white pepper.
Line a large baking tray or a pizza stone with oiled parchment paper.
Put cauliflower on parchment paper and make it into a circle.
Cook in the oven for 55 minutes until a little brown at the edges and firm all over.
Add the topping – arugula first and then the rest.
Drizzle a little vinaigrette over the pizza.

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