Cauliflower Pizza with Cheese and Sun-Dried Tomatoes (Gluten-Free)

Name: Cauliflower Pizza with Cheese and Sun-Dried Tomatoes (Gluten-Free) - Ofelia N.
Ingredients: For a pizza (26 cm diameter): 1/2 cauliflower = approx. 400 g 1 egg 100; 150 g sweet Caciotta from Follonica* 2 sun; dried tomatoes preserved in oil salt; pepper Optional:; chopped olives; freshly chopped herbs to your taste and preference; crushed garlic etc.

Savory - Cauliflower Pizza with Cheese and Sun-Dried Tomatoes (Gluten-Free) by Ofelia N. - Recipia

Cauliflower, a versatile and nutrient-rich ingredient, becomes the star of this simple and delicious recipe. We start by cleaning the cauliflower, removing the green leaves and the thicker stem. Then, we use a large-holed grater to turn this vegetable into a granular texture. It is important not to process it too much, as we want to achieve small granules and not a paste. Also, for those who prefer to use a food processor, this step can be done quickly, but I recommend the grater for a more authentic experience. After we have grated the cauliflower, we place it in a steamer basket and boil it for a maximum of two minutes. The goal is to soften it slightly while still keeping the crunchy texture. Alternatively, if you have a microwave, you can cook it there for less than a minute. Once the cauliflower is cooked, we transfer it to a kitchen towel or cheesecloth, letting it cool slightly to avoid an unpleasant burn. It is essential to squeeze the towel well, as you will be surprised by the amount of water that will be released. This step is crucial for achieving a crunchy base. Next, we put the squeezed cauliflower in a large bowl, adding a beaten egg, grated cheese, finely chopped tomatoes, salt, and pepper. This is the perfect time to unleash your creativity: you can add fresh dill, green onions, or even spices like paprika or garlic powder, depending on personal preferences. We mix everything by hand, ensuring that the ingredients blend perfectly. The resulting mixture is poured onto a baking tray lined with parchment paper, shaped into a pizza form or, why not, hearts or flowers for a more playful presentation. The tray is placed in the preheated oven at 200°C, on the middle rack. We bake until the surface turns golden, and, when touched, feels lightly crusty. For an extra crunch, at the end, we can move the tray under the oven grill for a few minutes. Once baked, we let the cauliflower cool slightly before cutting it, as when it is hot, it sticks to the parchment paper. This delicacy can be served plain as an appetizer or can be enriched with various toppings, such as tomato sauce, olives, boiled eggs, or slices of cold cuts. It is also wonderful cut into pieces and placed on a cream soup, such as broccoli with turmeric, but it pairs perfectly with potato, leek, or pea soups. This recipe is not only simple and quick, but it also offers an explosion of flavors and textures, transforming cauliflower into an unforgettable culinary delight.