A: “Cauliflower looks like sliced brain.” B: “…” A: “I mean, if you sliced a human brain, that’s what it would look like.” B: “I don’t know what a sliced human brain looks like!” A: “Looks like cauliflower.”
1.Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit
2.Roughly chop the cauliflower and add into a food processor to chop it into a finer crumb. If you don’t have a food processor, don’t worry – you can chop it by hand, it just takes a little longer.
3.Grate the cheese and add it to a large mixing bowl with the cauliflower, egg and black pepper. Mix everything well until it starts to feel a little more like a mixture.
4.Lightly grease a muffin tray with some vegetable oil and spoon in around 1 and a half tablespoons of the mixture into each hole. Add the tray into the oven and cook for 15 minutes.
5. Resist the temptation to eat immediately. Cool for a few minutes and enjoy.
They are amazing dipped in a chopped chives, crumbled bacon and sour cream mix.
- 1 head of cauliflower
- 1 egg
- ½ cup shredded cheese OR 1/3 cup goat cheese
- salt, oregano
- 1 teaspoon red wine vinegar (optional)
1. Rice the cauliflower using a blender/food processor or a cheese grater.
2. Boil about 1 inch of water in a pan and add in cauliflower and let it cook for 4 minutes.
3. Use a sieve to drain off excess water. Using a kitchen towel, wrap cauliflower tightly to wring out as much excess water as possible.
4. In medium bowl, add cauliflower, egg, cheese, and seasonings. (And red wine vinegar if using) Mix well.
5. Using parchment paper or a silicone baking mat, form the mix into your pizza crust. Try and keep the crust ½"-1" thick.
6. Bake at 400 degrees for 20-30 minutes or until crust is slightly browned. Remove crust, add toppings, then bake for additional 10-15 minutes.
I really enjoyed this recipe; the crust isn’t sturdy enough to pick up a slice, but the flavors and texture are nice. Grab a fork and dig in!
When I first heard about substituting a freaking cauliflower in place of chicken or beef as a roast, I thought okay as a vegan, I can actually say vegans have gone too far…
Until now. Roasting cauliflower is pretty simple really. Stick it in the oven then eat it, but it’s really about getting the right texture and flavour. When done right, cauliflower is tender and meaty, and you can eat the whole head without feeling sick. This is a beginners guide on how to make the perfect Cauliflower roast.
You’re going to start with a head of cauliflower, washed with the leaves removed. I baked mine in a cast iron skillet, but you can use any baking dish. Be sure to cut the leaves carefully and not too much of the stall or else the head will fall apart.
You’re then going to rub the cauliflower with a garlic dressing. To make it, blend or mash with a mortor and pestal:
5 cloves of garlic 2 tblsp olive oil ½ tsp cayenne ½ tsp sage Salt and pepper to taste I used a pastry brush to ensure all the flavour encasef the cauliflower, but you can use your hands too.
Next, cover with foil and bake for 1 hour at 350 C. After then, remove the foil and bake for an additional 20-30 minutes until golden brown and crispy on top. I served mine with sauteed Brussels sprouts, but this would go well with anything you’d serve with a roast, even just on its own.
Give this a try and get creative with using your vegetables! Try this with teriyaki glaze, or curry flavour, or barbecue, it’s super versatile. Who knew vegetables could be so appealing?