Readers, friends, family, followers- Happy Fork is back! After a long hiatus, frankly due to the slump of the Chicago winter and spring weather, we are back and ready for more recipes, restaurant reviews, and yummy food related posts for summer 2018. Here’s to a summer of eating very well. I am going to be starting some weekly posts so you as my amazing readers have something to look forward to. Here is the new posts to look forward to:
- Weeknight Wednesdays will be all about interesting ways to spice up your weeknight menus, with affordable, easy ingredients to find in your local grocery stores.
- Guilty Pleasures will be all about my favorite dessert recipes. I get asked all the time to recommend easy, fun recipes that people can bring to parties or make on a Friday night in with their friends. I’ll post Guilty Pleasures on Fridays so you have something delicious to take into your weekends.
- I Can’t Decide, You Choose will be restaurant reviews. Need somewhere to go with your parents? Need a place for that first awkward Bumble date? Need a good bar to sit alone and drink wine after a tough day of work? I gotchu. (and I promise I’ll be doing more than just Chicago restaurants).
Now that we have some awesome content to look forward to, let’s get into what I made last night: Cauliflower Pizza. My boyfriend wanted something on the healthier side and I wanted something fun that we could make together. This was a combination of the two, plus easy and a perfect weeknight meal, and super satisfying. Here’s the recipe:
For the Pizza, you’ll need:
- One head of cauliflower
- 1/4 cup grated parmesan cheese
- 1/2 tsp salt
- 1 egg for crust
- 1/2 tsp Italian seasoning (or season as you would like- I used crushed red pepper and salt)
- Bag of shredded mozzarella
- Tomato sauce
- Pesto (optional)
- Eggs for topping (optional)
To make it, you’ll start by preheating your oven to 425° and lining a baking sheet with parchment paper. If you don’t have parchment paper, tin foil sprayed with non stick will work.
- Break down the cauliflower. If you have a food processor, cut into florets and pulse them into a grain-like consistency. If you don’t have a food processor, you can use the smallest side of a cheese grater, and grate the whole cauliflower until you can’t anymore. Very time consuming but the best way to do it without a food processor.
2. Take your grated/processed cauli and microwave for 5 minutes, covered with a paper towel. It is going to be very steamy when it comes out. I’d recommend letting it sit for about 10 minutes. Then, put the cauli on top of two paper towels, wrap it, and squeeze the excess water out over the sink. Sounds weird, but they hold a lot of moisture. See below for what it should look like before adding ingredients.
3. Now that your cauli dough is ready and somewhat cool, add 1 egg, the 1/4 cup parm, the handful of shredded mozzarella, salt (don’t forget the salt!), and seasoning. Mix together with a dash of olive oil until all the ingredients come together.
4. Press the dough onto the parchment lined pan into a circle, oval, rectangle, heart, etc. Make sure the crust is not too thick, so really use your fingers to press it down. Once you have a crust you like, pop this into the oven for 13 minutes or until the edges start to get golden brown.
5. Once it’s out of the oven, let it sit for a minute, then add your sauce (and pesto), mozzarella cheese, and any other toppings your heart desires. I had a bunch of extra eggs on hand, so right before putting it back in the oven, we cracked two eggs on top. YUM. Put back in the oven for another 10 minutes, and take out when the cheese is all melted and gooey.
And there you have it. Circa 40 minutes later and you have the perfect little dinner that pairs great with a little side salad. I’m always one for a classic (full of gluten) pizza, but this is a fun, alt recipe to try if you’re watching your carb intake or frankly just like to be a little adventurous!
Comment below with any questions or any awesome additions you made when you tried this recipe.