Tuesday, January 8, 2013

Cauliflower, 101 ways, including mushroom, roasted cauliflower & goat cheese pizza

What do you do when you receive the biggest head of cauliflower ever in your farmhouse bushel?  You eat lots and lots of cauliflower, lots and lots of ways.

I mean, this is seriously one big plant!! See that tiny head in the far upper right-hand corner?  That's our 80 pound Labrador Retriever, Pecos.  His head is eclipsed by the enormity of this thing.  Impressive!  As in this could have won some sort of giant cauliflower contest... the blue ribbon award of said giant cauliflower contest, no doubt!

With the equivalent of 4 or so heads of cauliflower rolled into one, better get started preparing cauliflower.

This mushroom, roasted cauliflower & goat cheese pizza hit the spot on a really rainy day here in Houston.

Meatless Monday made aloo gobi. . Spicy, just how we like it.  We used 2 serranos and served over rice.

Cold days are made for soup lunches.  We had plenty of cauliflower to roast and make a simple soup.  Placed it in jars, and it's ready to pour out for lunches.

Told you it was a lot of cauliflower.  Now, on to the kale...

mushroom, roasted cauliflower & goat cheese pizza
(makes 1 large pizza)

1 large pizza dough
1 T butter
1 T olive oil
2 large shallots, finely diced
16 oz cremini mushrooms, sliced
3 cloves garlic, grated
1 1/2 to 2 teaspoons fresh thyme, chopped
1/4 cup or so white wine
salt and pepper to taste
1-2 T chopped flat leaf parsley
1 1/2 to 2 cups small cauliflower florets, roasted
1/2 cup mozzarella
4 ounces goat cheese
1/4 cup grated parmesan

Roast cauliflower.  Preheat the oven to 400 degrees.  Toss cauliflower florets in olive oil and season with salt and pepper.  Arrange in a single layer on a baking sheet, and roast for 15 to 20 minutes, until they begin to turn lightly golden brown.  Set aside.

While the cauliflower roasts, prepare mushroom mixture.  Heat oil in pan over medium heat.  Add in shallots and saute for about 5 minutes, until they are soft and begin to get color.  Add in garlic and thyme and saute for one minute more.  Add in the sliced mushroom, and saute for about 10 minutes longer, until they are tender and turning brown. Add in the wine and saute until most of the liquid has evaporated.  Season with salt and pepper, and stir in the parsley (saving a bit to garnish the pizza).

Prepare your crust on a pizza stone, pan or cookie sheet.  Brush crust with olive oil.  Sprinkle on 1/2 cup of grated mozzarella. Spread mushroom mixture evenly over top.  Arrange roasted cauliflower evenly on the pizza.  Top with the goat cheese, and sprinkle on the parmesan. Place pizza in preheated 400 degree oven for 25-30 minutes.  Cool slightly.  Sprinkle chopped flat leaf parsley on top to garnish.  Slice and dig in!

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