Friday

Rainy Weather & Cauliflower 'za

Greetings.
Yesterday was a drizzly day in Melbourne.  Drizzly and even a little grizzly with the biting wind blowing along with the gusts of rain that would sweep over the city.  Now I look upon blue skies and bright morning sun and although Spring has begun it is Melbourne's wont to mix it up and keep us all on our toes by presenting all four seasons in one day.  And if it can't manage that, one week, at the very least.
Anyhoo, I don't mind a drizzly day if I am perfectly honest!  That said, it is best when there's the option of lingering indoors, reading or chatting to a friend over tea, or listening to the pitter patter of the late afternoon rain while curling up on the couch with a book or a dvd.  OR, baking.
I baked savoury this time 'round and as I am all for experimenting in the kitchen, I made pizza.  Not that experimental-sounding at first mention, I agree.  However, setting the expectation of a traditional, Italian thin crust aside, this one is a more hearty, slightly crumbly form of 'za.  This being because it is made with cauliflower and almond meal as its primary base components.  Plus, its added bonus is that it is super nutritious.  I'll take you through some photo prep but the original recipe can be found here
here and has been conjured up by a woman named Lee.
Like with any pizza you can the go to town or keep it simple regarding your preferred toppings.  I usually go to town - I am that indecisive and I just want it all, baby!

Start by preheating your oven to 230 degrees C.


My topping selections included olives, basil, grilled eggplant, roasted red capsicum (pepper) & spanish onion and roasted (or rather caramelised to the extreme!) cherry tomatoes.


Give me some base!  For your base you will toss these ingredients into a bowl:

1 cup cooked cauliflower (blended into a meal-type consistency)
1 cup raw almond meal
1 organic free-range egg
1-2 tsps dried mixed herbs
2 tsps parsley or basil (finely chopped)
1-2 garlic cloves
pinch of caraway seeds
1/2 cup grated cheese of choice (I used combination of pecorino and some cheddar) OR nutritional cheese if you aint into cheese.

Mix all these round and when you feel the ingredients are well-combined spoon onto a baking tray lined with oven-proof paper.  Flatten the mixture with the back of the spoon as you go until you have about a 1cm thick base.
Bake in the hot oven for 12-15 mins.




Find some good tomato paste or pizza/pasta sauce if you like tomato base for added richness.  Or make your own!


The assemblage:  




Goats cheese and cheddar were in the fridge and I do love a cheesy pizza.  Whatever you fancy will be perfect!



Change your oven setting to grill and pop the pizza in for somewhere around 5-10 minutes and keep your eyes peeled for any funny business regarding burnt cheese.
Toss together a light salad (if only to send out the signals that you are ready for some more sunshine!) and 'hoe in' as they say.





Happy feasting!

1 comment:

  1. I like the look of your garden too! MMM

    ReplyDelete

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