The Culinary Connoisseur
Flower Food
22
Jun
Jun
Move over kale—cauliflower is the new darling of
restaurants and foodies! Just as Brussel sprouts have had their day in the sun;
cauliflower is now popping up on menus and food blogs. It’s being served raw,
roasted, or Chinese stir-fried. It’s been used as a substitute for potatoes and
other starches, replacing the dough in dishes like pizza.
restaurants and foodies! Just as Brussel sprouts have had their day in the sun;
cauliflower is now popping up on menus and food blogs. It’s being served raw,
roasted, or Chinese stir-fried. It’s been used as a substitute for potatoes and
other starches, replacing the dough in dishes like pizza.
Cauliflower is extremely low in calories, fat and carbohydrates.
It has a high content of vitamin C and moderate levels of several B vitamins and vitamin K. It is also high in phytonutrients but these are
compromised by boiling. Stir frying or roasting cauliflower is the way to go.
It has a high content of vitamin C and moderate levels of several B vitamins and vitamin K. It is also high in phytonutrients but these are
compromised by boiling. Stir frying or roasting cauliflower is the way to go.
For the crust:
1 medium head
cauliflower, cut into florets or 16 ounces frozen, defrosted
cauliflower, cut into florets or 16 ounces frozen, defrosted
1/4 cup grated
Parmesan
1 1/2 tablespoons olive oil
1 teaspoon cumin
2 tablespoons soy
sauce
Parmesan
1 teaspoon Italian
seasoning
1/4 teaspoon kosher
salt
salt
1 large egg
2 cups shredded
mozzarella
mozzarella
1/4 cup pizza sauce,
recipe follows
recipe follows
For the pizza sauce:
2 tablespoons olive
oil
oil
3 cloves garlic, crushed
1 medium onion, finely
chopped
chopped
Three 15-ounce cans
crushed tomatoes
crushed tomatoes
1 tablespoon dark brown
sugar
sugar
1 teaspoon crushed
pepper flakes
pepper flakes
Kosher salt
For the pizza: Preheat the oven to 425 degrees F.
Line a sheet pan with parchment paper.
Line a sheet pan with parchment paper.
Pulse the cauliflower florets in a food processor to a
fine snowy powder (you should have about 2 1/2 cups). Transfer to a steamer and
cook 3-4 minutes. Remove and place on a
dry kitchen towel and allow to cool.
fine snowy powder (you should have about 2 1/2 cups). Transfer to a steamer and
cook 3-4 minutes. Remove and place on a
dry kitchen towel and allow to cool.
When cool enough to handle, wrap the cauliflower in the
towel and wring out as much moisture as possible. In a large bowl, stir
together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of
the mozzarella until well combined. Transfer to the lined baking pan and form
into a 10-inch circle. Bake until golden, 10 to 15 minutes.
towel and wring out as much moisture as possible. In a large bowl, stir
together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of
the mozzarella until well combined. Transfer to the lined baking pan and form
into a 10-inch circle. Bake until golden, 10 to 15 minutes.
Prepare the sauce: Heat olive oil in a pan over
medium-high heat until hot. Add the garlic and onions and stir. Cook until the
onions are soft, 4 to 5 minutes. Add the
crushed tomatoes and stir to combine. Add the brown sugar, crushed pepper
flakes and salt to taste. Bring to a boil, reduce the heat to low and simmer
for 30 minutes. Cool and puree the sauce using an immersion blender.
medium-high heat until hot. Add the garlic and onions and stir. Cook until the
onions are soft, 4 to 5 minutes. Add the
crushed tomatoes and stir to combine. Add the brown sugar, crushed pepper
flakes and salt to taste. Bring to a boil, reduce the heat to low and simmer
for 30 minutes. Cool and puree the sauce using an immersion blender.
Remove the crust from the oven and spread the sauce and
remaining mozzarella. Bake until the cheese is melted and bubbly, 10 minutes
more.
remaining mozzarella. Bake until the cheese is melted and bubbly, 10 minutes
more.
1 1/2 tablespoons olive oil 1 teaspoon cumin
2 medium onions, finely sliced
kosher salt
kosher salt
12 oz cauliflower, thawed if using frozen, thinly sliced
½ teaspoon red pepper flakes
2 tablespoons sesame seeds, lightly toasted
1 garlic clove, crushed
1 garlic clove, crushed
2-inch piece of fresh ginger, peeled and grated
1 green jalapeno, seeds removed, diced
2-3 tablespoons chopped fresh basil or 2 teaspoons dried
2-3 tablespoons chopped fresh basil or 2 teaspoons dried
Heat the oil in a large skillet over medium-high heat;
add the cumin and onions, along with a few pinches of salt. Cook, stirring
often, until the onions caramelize and turn lightly golden, about 7-10 minutes.
Add the red pepper flakes, sesame seeds, garlic, and half of the ginger.
Continue to cook for another minute. Add the cauliflower and stir well. Cover
the pan and cook the cauliflower over low-medium heat for 3 minutes, until just
tender.
add the cumin and onions, along with a few pinches of salt. Cook, stirring
often, until the onions caramelize and turn lightly golden, about 7-10 minutes.
Add the red pepper flakes, sesame seeds, garlic, and half of the ginger.
Continue to cook for another minute. Add the cauliflower and stir well. Cover
the pan and cook the cauliflower over low-medium heat for 3 minutes, until just
tender.
When the cauliflower is nearly cooked, remove the lid, turn
up the flame, and stir in the jalapenos and remaining ginger. Salt to taste,
sprinkle with basil and serve.
up the flame, and stir in the jalapenos and remaining ginger. Salt to taste,
sprinkle with basil and serve.
3 cups cauliflower
florets
florets
2 teaspoons canola
oil
oil
2 cloves garlic,
minced
minced
2 tablespoons soysauce
Juice of 1 lime
2 scallions,
sliced
sliced
1 tablespoon Sriracha
or other hot sauce
or other hot sauce
Break the cauliflower into very small florets.
Heat a large, heavy skillet over high heat. Add the oil,
then the cauliflower and garlic. Stir the cauliflower around in the pan,
allowing it to get very brown in some areas. Cook for 3 minutes, then turn down
the heat.
then the cauliflower and garlic. Stir the cauliflower around in the pan,
allowing it to get very brown in some areas. Cook for 3 minutes, then turn down
the heat.
Add the soy sauce, lime juice and scallions. Stir for 1
minute, then add the hot sauce and stir until incorporated. Serve with lime
wedges.
minute, then add the hot sauce and stir until incorporated. Serve with lime
wedges.