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5 avril 2016
Cauliflower pizza, or better to say cauliflower pizza crust is something that intrigued me for a long time, as well as its acolytes that are (ba)nana ice-cream or chickpea chocolate mousse. That kind of recipes that make you cogitate a bit while wondering “Where is the trick?”. As I straight became an unconditional fa of the “nana ice-cream” after I tried it for the first time, I wanted to verify by myself is this famous cauliflower pizza crust had a well-deserved reputation. While being a skilled enthusiast for everything that involves truffle but also real and tasty mozzarella with Buffala milk – okay, all kind of cheeses actually -, it was a logical idea to do it by trying to make some cauliflower pizza topped by cream of mushrooms with truffle and some creamy Burrata. Even thought cauliflower recipes are flourishing by any way on internet, the one of cauliflower crust deserves its special mention. I haven’t followed any particular recipe, but the final taste and texture of the crust are surprising. Gluten intolerants and pizza lovers probably don’t have anything to learn from it anymore, but the recipe also fits perfect for sporty people who give priority to healthy food or high protein quantities.
If you are looking for another cauliflower recipe, I can’t recommend you more warmly to try my recipe of Cream of cauliflower soup, crusty bacon chips & back truffle oil – when I was telling you that I’m addicted…- before the warm days come back!
Ingredients
- 500g raw cauliflower
- 100g mixed grated cheeses (emmental, cheddar,...)
- 1 egg
- One pinch of salt
- One pinch of pepper
- 300g brown mushrooms
- 100ml almond cream
- 1 garlic clove
- 1 tbsp black truffle oil
- One generous handful of baby spinach
- One small handful of cashew nuts
- One creamy Burrata
Instructions
- 1. Prepare the cauliflower crust: wash and cut the florets of the raw cauliflower. Put in a blender bowl and mix until you get some cauliflower couscous texture. Put the whole in a small pan with some water, salt, pepper, cover and steam the cauliflower couscous for about 10 minutes.
- 2. Once the baking is done, remove the water and put the steamed cauliflower in a thin tissue or in a cheese bag. Press firmly in order to remove as much water as you can. This step is very important to get a dry cauliflower crust, which doesn't disgorge water during baking. Add the egg and the mixed grated cheeses to the steamed cauliflower couscous and stir well.
- 3. Preheat the oven at 220C. Cover an oven tray with a baking foil, slightly fattened. Spread the cauliflower crust with your fingers and press well. The dough might be 25cm of diameter and from 0,5 to 1cm of thickness. Put in the oven and let bake for about 20 minutes while keeping an eye on it. The crust should be slightly golden.
- 4 Prepare the cream of mushrooms with truffle: while the crust is baking, cut the mushrooms in small cubes and chop the garlic. Stir the whole in a frying-pan with a bit of fat. Salt and pepper. After a few minutes, when the mushrooms lost their water and start to golden, add the almond cream and let bake a few minutes until it gets thicker. Put the whole in a blender bowl, add the black truffle oil and mix until you get a homogeneous cream.
- 5. In a small pan, roast the cashew nuts. When the cauliflower crust is ready, spread the cream of mushrooms with truffle on it. Top with roasted cashew nuts and baby spinach. Drop off the creamy Burrata and enjoy! For the truffle lovers, a small extra drizzle of truffle oil is never too much!
