I’ve seen & heard of this idea all over the place & I’ve always wondered how it would turn out. Most importantly, I wondered what my husband would think of it. Needless to say, it disappeared in seconds…
What a great invention! I sure wish I could take complete credit for this, yet it seems to be a rising trend everywhere I look & read these days. I’m always up to try new things, especially if it’s a “healthier” version of something I already know & love.
Is it me or is cauliflower becoming the new kale? I’m seeing it used in so many different ways lately. One that sticks out to me is a “cauliflower rice,” something else I’m going to give a try. Stay tuned for that one.
This recipe calls for 1/2 head, another couple advantages of this cruciferous vegetable is that its low cow cost & a little bit goes a very long way!
I have to admit something, I have a small bowl food processor. I’ve had it for years & really want a larger one. (I’m waiting for this one to go kaput.) I think in order for that to happen, I need to use it a lot more or just break down & get the one I really want. The biggest perk in having the larger/regular sized food processor is the handy grater attachment. Oh, the things I could do with that.
Back to cauliflower crust. I had to cut the cauliflower down to quarters & put a small amount in the processor at a time. Once it was all ground up, I put it into the microwave for eight minutes to extract all the moisture. While that was going, I put grated parmesan & queso fresco, (mexican cheese) into the bowl of the processor to add to the cauliflower once it was cooled off a bit. Then I added one egg & mixed it all together really well.
I lined my sheet pan with parchment, sprayed it with non-stick olive oil spray & formed the mixture into a round crust base. I baked it for 20 min. in a 425 degree oven.
This is where you can get creative with it. Utilizing what you already have on hand, even the base can be something aside from a traditional tomato sauce. If you have pesto or even minced garlic & olive oil, they would be great alternatives.
We had some lean ground turkey in the fridge that I thought would be a great candidate for this creation. Along with a red pepper based tomato sauce, red onion, more cheese & garnished it with parsley. I seasoned the turkey with sea salt, ground pepper & garlic powder.
As I mentioned before, It disappeared before I had a chance to look up. He loved it. So this is going to be one of our staples for a while. I can arrange different toppings & bases for a long time without ever getting tired of it. These are the kind of recipes I love having around. Simple, healthy & easy to make. The best benefit about it is that its super tasty! Give it a try & let me know what you think!
- 1/2 head cauliflower
- 1/4 cup parmesan
- 1/4 cup queso fresco
- 1 egg
- non-stick cooking spray
- In the bowl of your food processor or grater, grind the cauliflower down into fine pieces.
- Add the ground cauliflower into a microwave safe bowl & cook for 8:00.
- As it does that, add both cheeses to the processor or grate it as well. (queso fresco crumbles easily by hand)
- Once the cauliflower is cool enough to handle, mix in the cheese & egg.
- Line a sheet pan/cookie sheet with parchment, spray with non-stick cooking spray & form the cauliflower into a crust.
- Bake in a pre-heated oven at 425 degrees for 20 minutes.