Cauliflower: maybe you love it, maybe you hate it, or maybe you’re indifferent to it. Regardless, in recent years, cauliflower has taken centre stage as a go-to ingredient in a variety of different nutrition regimes for its relatively simple taste, absence of colour, low-carb attributes, gluten-free-ness, and its versatility.
What we love most about cauliflower is its versatility. The cruciferous can be used to replace just about any of the beige-coloured food vehicles we have simultaneously become reliant upon, but are told to avoid in large quantities. Cauliflower is the new pizza dough, the new pasta, and the new potato you’ve been waiting for.
To get you started with welcoming cauliflower into your life, here’s a simple Cauliflower Pizza Dough recipe (which can also be made into garlic toast, pasta sheet, quesadilla wrap, Eggs Benedict vessel…the list goes on):
Ingredients (makes two, lasagna-sized flat breads):
- 2 heads of cauliflower, washed and cut up, remove core
- 2 eggs and shaved parmesan cheese to taste
- 3 tablespoons ground chia seeds and vegan cheese to taste
- Salt, pepper, seasoning of choice (optional)
- Boil or steam the cauliflower until soft.
- Strain the cauliflower and allow it to cool to room temperature (very important!).
- Preheat the oven to 350 degrees F.
- Wrap the cauliflower into a clean, dry tea towel (like a candy in a wrapper).
- Wring the cauliflower out, removing as much water as possible. This will require some muscle!
- Use a food processor on pulse setting or your hands to break up the cauliflower until it resembles rice.
- Add the binding agents to the cauliflower and stir in thoroughly. You may also add any spices or seasonings at this stage.
- Flatten the cauliflower mixture onto a cookie tray covered with parchment paper.
- Place the cookie tray(s) in the oven on the middle rack or higher.
- Cook until golden brown (keep a close eye!).
- Let cool and carefully peel from the parchment paper.
We tried this recipe as a substitute for lasagna noodles. Aside from having a lighter taste, it was virtually indistinguishable from “real” lasagna (and better in our opinion!).