And now for something completely different.
Yesterday's post was rather deep, in the grand scheme of things. Today's? Not so much.
Ever since we changed our eating habits I've worked on becoming better friends with vegetables. It's been a work in progress and we've definitely had our ups and downs (I'm talking to you, brussel sprouts - never again) but through it all Micheal and I have learned to be creative and somewhat bold in our choices.
Especially when it comes to dinner.
Now, first allow me to get something off my chest. I can take NO credit for any of the ingenuity I'm about to discuss. None. All of my ideas came from one of two sources - Google or Pinterest. Someone else somewhere else, way more creative and risk loving than I, decided that zucchini slices could taste like apples, rutabaga could be turned into fries and cauliflower, yes cauliflower could be pizza crust.
Say whut?!
The craziest part is that they're right.
Take cauliflower pizza crust. After a few tries we have mastered this mofo. First, credit where credit is due - the source. http://www.theluckypennyblog.com/2013/05/the-best-dairy-free-cauliflower-pizza.html Michelle is my cauli crust guru and hers is the only one I trust to get me something I can actually pick up with my hands instead of having it crumble into a massive cauli-mess. So there you have it. Benefit, all of you, from her mastery of the small, white, brain-like veggie.
Now, while I can take no credit for the best recipe evar, I can, however, provide you with our secrets to the most fantastic cauliflower pizza crust you can possibly assemble. They are as follows:
We like to keep the toppings simple - a bit of strained tomatoes (passata) as a sauce, then some partly skimmed cheese and Butterball turkey pepperoni. Delicious.
And visually appealing, too. See? Don't that look just like the real thing?
Now, sadly it does not taste just like the real thing. Let's not kid ourselves here. It's cauliflower after all. It didn't magically morph into delectable dough. But it is pretty danged tasty and a wonderful substitute for the genuine article.
So yes, I highly recommend it.
Now, lots of work is involved, I freely admit this. It's not a weekday meal around our place 'cause of all the chopping and grating and steaming and squeezing and mushing and cooking and topping and cooking again....that's more a Sunday thing. We serve this with chicken cut into strips and done in the Actifry, finished off with a bit of mild buffalo sauce. Fantastic Sunday dinner.
If you do try it and it doesn't work out, keep trying! I promise it's worth the time and effort it takes to get it right. And if you follow Michelle's recipe and my user tips you just might get it right the first time around.
Let me know if you do give this whirl. Come back and comment, would ya? I'd love to see pics of how yours turns out and descriptions of what you choose to put on it. While we like our traditional pep and cheese, we're always open to suggestions!
Enjoy!!
Yesterday's post was rather deep, in the grand scheme of things. Today's? Not so much.
Ever since we changed our eating habits I've worked on becoming better friends with vegetables. It's been a work in progress and we've definitely had our ups and downs (I'm talking to you, brussel sprouts - never again) but through it all Micheal and I have learned to be creative and somewhat bold in our choices.
Especially when it comes to dinner.
Now, first allow me to get something off my chest. I can take NO credit for any of the ingenuity I'm about to discuss. None. All of my ideas came from one of two sources - Google or Pinterest. Someone else somewhere else, way more creative and risk loving than I, decided that zucchini slices could taste like apples, rutabaga could be turned into fries and cauliflower, yes cauliflower could be pizza crust.
Say whut?!
The craziest part is that they're right.
Take cauliflower pizza crust. After a few tries we have mastered this mofo. First, credit where credit is due - the source. http://www.theluckypennyblog.com/2013/05/the-best-dairy-free-cauliflower-pizza.html Michelle is my cauli crust guru and hers is the only one I trust to get me something I can actually pick up with my hands instead of having it crumble into a massive cauli-mess. So there you have it. Benefit, all of you, from her mastery of the small, white, brain-like veggie.
Now, while I can take no credit for the best recipe evar, I can, however, provide you with our secrets to the most fantastic cauliflower pizza crust you can possibly assemble. They are as follows:
- buy either a super big cauliflower or two small ones are a must. The more you have to work with the more substantial your crust can be
- ensure you have a good food processor to really grate the cauli down to the smallest possible pieces
- ring the HELL out of your cauliflower once it's been grated and steamed. Like, twist and twist until the veins in your neck start to pop out. Think of someone you despise, perhaps. What? It helps. Then keep going, just a wee bit more. You'll be shocked (and potentially a wee bit scared that you won't have enough to make the danged thing, hence my suggestion of two heads) at how much water comes out and how little you're left with at the end of it all. But the less moisture the better. The more you wring out, the better your chances of actually picking up your masterpiece after it comes out of the oven.
We like to keep the toppings simple - a bit of strained tomatoes (passata) as a sauce, then some partly skimmed cheese and Butterball turkey pepperoni. Delicious.
And visually appealing, too. See? Don't that look just like the real thing?
Now, sadly it does not taste just like the real thing. Let's not kid ourselves here. It's cauliflower after all. It didn't magically morph into delectable dough. But it is pretty danged tasty and a wonderful substitute for the genuine article.
So yes, I highly recommend it.
Now, lots of work is involved, I freely admit this. It's not a weekday meal around our place 'cause of all the chopping and grating and steaming and squeezing and mushing and cooking and topping and cooking again....that's more a Sunday thing. We serve this with chicken cut into strips and done in the Actifry, finished off with a bit of mild buffalo sauce. Fantastic Sunday dinner.
If you do try it and it doesn't work out, keep trying! I promise it's worth the time and effort it takes to get it right. And if you follow Michelle's recipe and my user tips you just might get it right the first time around.
Let me know if you do give this whirl. Come back and comment, would ya? I'd love to see pics of how yours turns out and descriptions of what you choose to put on it. While we like our traditional pep and cheese, we're always open to suggestions!
Enjoy!!
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