This recipe was developed for us by Despina Mina - a fellow Crop Dropper, food enthusiast and blogger. For recipes and local food-related titbits, follow her at ForkedLDN
How do you cook your cauliflower; boil it, roast it, fry it, mash it or make rice from it? How about making a pizza from it? Cauliflowers are so incredibly versatile, they take on pretty much any flavour you throw at them. They’re high in vitamin C, B6 and Potassium to name but a few so why not swap your regular bread pizza base with cauliflower and help hit your 10 a day target!
50g soft goats cheese
1 teaspoon Oregano
A pinch of salt
1. Pre-heat the oven to 200 C and leave the baking tray in there to heat up. Cut the Cauliflower up into florets and pulse in the food processor until it looks a little more like rice/couscous.
2. Fill a large pan with about an inch of boiling water and cook the “rice” for approximately 5 minutes. Drain in a fine mesh sieve, then tip it into a clean tea towel. Wrap it up then squeeze all the excess moisture out. Its important that you get as much water out as possible as this helps keep the base more solid.
3. Mix the strained rice, 1 egg and the goats cheese, oregano and salt until all is evenly combined, Don’t forget to taste it to make sure the flavours suit you.
4. Lay out a sheet of parchment paper the size of your baking tray and press the cauliflower dough onto it, shaping it out by pressing it out with the back of a wet spoon. It needs to be somewhere between .5 -.8mm thick. You can even keep the edges raised for a crust effect!
5. Carefully transfer the parchment paper onto the hot baking tray and bake for around 35 minutes or until the base is firm, and golden brown.
You can be as creative as you like here, think of your pizza base as a blank canvas! Chop up any of the veg you have in your CROP DROP bag, roast it with olive oil, salt and pepper. You can sprinkle spices like Cayenne Pepper over the veg to give it an added kick or add a cloves of garlic to your roasting veg. Essentially you are in control of what you add. I used the following:
1 half of Fennel
1 handful of sliced mushrooms (I used Shiitake)
A pinch of finely chopped fresh rosemary
1. Marrow takes a little longer to cook then the other veg, so I cooked this separately. Chop of marrow into small 1cm cubes and drizzle olive oil, salt and pepper. Pop into the oven until cooked through and set aside
2. Roast the thinly sliced fennel, shallots and mushrooms with a little salt and pepper.
3. When the vegetables are roasted, its time to load up your pizza! Spoon a thin layer of tomato sauce on to the base, followed by the ricotta and then spread your lovely roasted veg on top. Top this off with a grating of parmesan cheese and a sprinkle of fresh rosemary.
4. Pop back in the oven for 15 minutes until cooked through and serve!