Riced cauliflower fake pizza crust
5 years ago
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Miele Oven - Intensive Bake + Pizza
Comments (42)I've worked my way up to baking four pizzas at a time over the last twenty years. So in my dual 30" convection Therms I have three mismatched 14" x 16" pizza stones from different manufacturers, all fairly thick but not the same, and my fourth most recent purchase was the same size baking steel to try that out for comparison. And for the most part, they all pretty much do the same great job with slight time variants that you can account for with your eyeballs. My first eighteen or so years I was all about the corn meal for moving the pizzas off of the peels and onto the stones. Then I bought one of the aluminum peels and the cornmeal flat out didn't work - the dough stuck no matter how much corn meal I used. And you know - corn meal on the 500 degree stone eventually talks to your smoke detectors. Out of necessity I tried parchment instead - and it works brilliantly! I've completely switched after all these years. Allows me to pre-prep four pizzas on parchment, (there is no risk of sticking to the peel while making the others), the pizza cooks right on the stone through the parchment, and after four or five minutes I'll slide the aluminum peel under each and slip out the parchment to extra crisp the crust. I keep the parchment aside and use that under each pizza when I slice it to absorb dripping/steam and keep the crust crisp. I preheat the oven and stones to 500 or 525 for at least 30 minutes before the first batch, and my pizza is super thin crust, about 6-8 minutes baking. Oh, and the parchment also works to get pizza and flat bread transferred over and started on the grill - directly on the grates. That stuff is magic, not just for cookies....See MoreCauliflower: Any Interesting Ideas?
Comments (37)Please excuse the level of detail. I write these for someone who really doesn't cook and needs the walk through. Caulis Kugel Based on Canarybird's Mallorcan Sopa by JC 200 g dried hearty bread crumbs (I used a heel of homemade whole grain bread and a 50% whole wheat sourdough waffle)--If you want a rigid serving, use up to double. Cooked and dried rice might be great instead. There's probably a way to use raw rice and all the liquid, too, but I don't work with rice much and am not sure. Lite olive oil for sautéing, or other cooking oil 6 eggs worth of 100% egg whites, or six whole eggs 2 bunches green chard, roughly chopped, inc. stems (about 14 small and large leaves) 1 green cabbage, cored, washed and cut into wedges 1 smallish cauliflower, cored and broken into fist sized pieces 2 onions, chopped Half lb. of peeled baby carrots, or equivalent, grated 2 red bell peppers, diced large 2 large ripe tomatoes or equivalent, peeled, seeded and diced 4 cloves of garlic, crushed 2 handfuls Italian parsley, leaves removed from stems and chopped 4 tsp sweet paprika powder (could use more) salt & pepper to taste Set oven to 350ð F. Grate Use food processor to grate bread for crumbs and carrots. Blanch Steam blanch wedged cabbage and chopped chard for five minutes each, and broken up cauliflower for 10 minutes. (You might be able to skip this step.) Chop Cut cabbage wedges crosswise about an inch wide--I used a plastic lettuce knife. Chop onions, peppers, and tomatoes, into similar sized chunks, about 1/3-1/2 inch. Roast Break up the cauliflower into florets. Cut larger pieces. Remove excess stems (optional). Place in a single layer in a shallow pan or sheet, drizzle with oil which can take oven heat and roast for about half an hour, until just starting to brown. Continue on while roasting. Sauté Heat a large pan on medium high. Add oil to cover bottom. Sauté onions. When they start going translucent, add carrots. When the onions are getting soft, add the peppers and then the tomatoes. Keep stirring. Let the liquid reduce as much as possible until the mixture is well cooked together. Turn off heat and press the garlic over the top (or just place it if you crush it on a board, but you get the juice if you use a press over the pan). Sweat In a large (5 qt.) pot over medium heat, Add a bit of oil to the bottom and heat the cabbage until it loses a lot of its water, and reduces its volume by about half. Add the chard and mix. Wilt and reduce. Strain Use a fine mesh, mid-sized (about a cup of volume) strainer to strain the cabbage mix, pressing the liquid out of each scoop with your cooking spoon. Place in a dry bowl. Dry the pot it was in. Put the chopped parsley in the bottom of the warm dry pot from the cabbage, on the warm, off, stove. Strain the sauté the......See MoreCauliflower Rice
Comments (19)I've been making cauliflower pizza crust. It's a little labor intensive but I make a big batch and freeze the crusts for later use. Works darn good for me and the family tolerates it. LOL Here's the recipe I've been more or less using: Cauliflower Pizza Crust ( Makes one 10-12" crust) 1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed 1/4 teaspoon kosher salt 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1/4 cup shredded parmesan cheese 1/4 cup mozzarella cheese 1 egg Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil. Wash and throughly dry a small head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess. Dump cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder. Now add your egg and mix away. Hands tend to work best. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either. I tend to go on the thin side. Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 - 11 minutes, until it starts to turn golden brown. Remove from oven. Cool on a rack, wrap and freeze....See MoreA rose by any other name . . . or rice . . . or "meat"
Comments (35)First, my apologies to everyone in both Alabama and Arkansas, I had a senior moment. It is ARKANSAS that is the big rice-producing state! Second, the labeling doesn't make that much difference to me one way or the other, I am an inveterate label-reader, ingredient scrutinizer, etc. so this doesn't really affect me, BUT my shock was over how "competitive" and hip cauliflower has become! It's never been a particular favorite of mine because frozen or steamed cauliflower I just don't care for taste or texture. But later on in life having been introduced to it raw, stir-fried and also roasted, I learned to like it. I haven't had it "riced" yet and not sure if I ever will take the time to do that. Hubs isn't much of a cauliflower fan either. But I did just get a notice from my NYT recipe e-mail subscription for a roasted cauliflower bruschetta type topping that I might try. Cauliflower is showing up everywhere now. My big issue with it in the past was it was relatively expensive and the big heads tended to go bad on me before I would use them up. I don't buy pre-prepared vegetables, too wasteful and unnecessary expense....See More
5 years ago
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