Roasted Cauliflower Pizza
There’s this cauliflower salad that I adore in my one my favorite cookbooks (though in reality it’s wayyy more than just recipes), The Food Lab, by J. Kenji López-Alt. It has roasted cauliflower covered in a lovely dressing with olive oil, capers, sherry vinegar, hot honey, toasted pine nuts, and raisins, garnished with parsley. It’s seriously delicious. As with many delicious things, I wondered: could we make it into a pizza?
Short answer: yes. This would a sad post otherwise. I was able to include all the major components of the original dish into a cohesive, delicious bite. The biggest question was the sauce; to keep things fresh, I made a pesto, which included.
20g (1 packed cup) carrot top greens
20g (1 packed cup) fresh parsley
40g (1.5 packed cup) spinach
Juice from 1 small lemon
2 cloves roasted garlic
1/3 cup toasted pine nuts
1/4 cup olive oil
Instructions: add all ingredients except olive oil to food processor and pulse until paste. While food processor is running, slowly add olive oil until emulsified.
The pizza toppings included:
Roasted cauliflower (duh)
1tbsp raisins, finely chopped
1tbsp capers, drained & finely chop
So much mozzarella cheese
Instructions: add pesto sauce to pizza crust, then add toppings and finally cheese. I typically roast my cauliflower with olive oil, salt, and pepper at 425F for 20-30 minutes until gold brown, turning at least one.
BUT the real magic here is the sweet & spicy vinegar glaze that is drizzled on the pizza after it’s cooked. This stuff is gooood. Like, you should probably make a big batch of it and put it on everything:
1/2 cup sherry vinegar
1tbsp honey
1tbsp hot honey
Instructions: Reduce ingredients on the stovetop over medium-low heat to 1/3-1/2 original volume.
