522. Vegan cauliflower crust pizza
INGREDIENTS
- Makes 1 large pizza
- 1 cauliflower
- ½ cup almond meal
- 3 tablespoons chia seeds
- ⅓ cup warm water
- 1 tablespoon nutritional yeast
- 2 cloves garlic crushed
- Herbs and spices of your choice (I used: 1 teaspoon dried mixed herbs + 1 teaspoon sweet paprika)
INSTRUCTIONS
- Preheat oven to 160* degrees.
- First, mix the chia seeds and water, stir and place in fridge. It will become a gel consistency which will hold your pizza together.
- Chop off the florets of the cauliflower and in a food processor blend until it becomes a rice like consistency then transfer into a saucepan.
- Pour boiling water into saucepan and cook the cauliflower for 5 minutes, turn of the heat and drain out water then place in freezer to cool for 10-15 minutes.
- This next step is important! get your cheese cloth and place your cauliflower rice inside and squeeze all the water out with your hands then place in mixing bowl.
- Add in almond meal, nutritional yeast, garlic, oregano and sweet paprika, mix together then mix in your chia seed gel from fridge, place in fridge for about 10 mins.
- line a tray with baking paper and place the dough on top. With your hands, push down dough making it even all over and place in the oven for 20-30 minutes or until golden brown.
- Top with your favourite pizza toppings! I topped mine with fresh tomatoes, my Beetroot Hommus, avocado, basil, rocket, pepper, chilli flakes, sesame seeds and lemon juice.
- Cut with a sharp knife and be carful when pulling it apart as it's softer than a normal pizza base and can fall apart easily.
521. Grilled cauliflower steak burgers
INGREDIENTS:
- 2 medium-size heads cauliflower
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt + more to taste
- Freshly ground black pepper to taste
- 4 slices provolone cheese (or whatever cheese you like, or you can skip the cheese for a dairy-free option)
- 4 Ciabatta rolls or Ciabatta-style hamburger buns
- 1/4 cup mayonnaise (about 1 tablespoon per burger)
- 1/4 cup Dijon mustard (about 1 tablespoon per burger)
- 1 red onion, sliced
- 1 cup arugula
DIRECTIONS:
- Preheat your grill to medium, about 350 - 400 degrees Fahrenheit.
- Peel the leaves off of the heads of cauliflower and cut the stem off of the bottom. Sit the heads upright on the flat cut bottom and, with a sharp chef's knife, cut into in 1-inch thick slices. Generally, you can only get 2 good steaks out of one head of cauliflower, the slices from the middle. Reserve the two middle slices and safe the outer sections for later use. Repeat with the second head of cauliflower.
- Brush both sides of the cauliflower slices with olive oil and season with salt and pepper.
- Cut the Ciabatta buns in half and brush the insides with olive oil, so that they'll be ready to grill when it's time. Set aside.
- Place cauliflower on the grill and cook, flipping occasionally, until golden brown on both sidesand fork-tender in the middle, 10-15 minutes. Add provolone and cook until melted, about 1 more minute. Remove cauliflower steaks from the grill and set aside. Place the buns over the warm grates and cook until toasty, 1-2 minutes. Remove.
- Smear the insides of the buns with Dijon mustard and mayonnaise. Lay cauliflower on bottom bun and top with arugula and red onions. Close with the top bun, slice in half if desired, and serve.
520. Sushi
519. Avocado pasta
