This recipe from Keepin' It Kind seemed intimidating when I first came across it, but the pictures were so enticing that I had to try it.
There are a lot of steps - prepping the cauliflower, creating a dredging station with the chickpea flower and sauce, three cooking rotations - that I thought I’d be in the kitchen all day. However, it comes together pretty easily when you lay everything out. I would recommend making the tofu blue cheese sauce while the cauliflower is in the oven for its first bake, for the best use of your time. Also, don’t burn it! As you can see in the photo, my first pizza got a little crisp. The sauce on the cauliflower can burn pretty easily so keep an eye on it. Also, I generally avoid recipes that call for “fancy” ingredients (meaning ones I can’t name at least two other recipes I’d use them in) but I make this so often I’ve used up most of my chickpea flour that I bough specifically for this. You can get really great cornmeal crusts in SF (Vicolo is my favorite!) and I’m sure at other grocers. It’s a good in-between of thin and thick crust and has a slightly sweeter taste than normal dough which balances the spicy cauliflower. This is a super fun recipe with a cool presentation (if it’s not burnt) it’s also the perfect size for one! It's also gluten free.
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