I think that cauliflower is officially my favorite vegetable because of it's versatility. I love cauliflower as a substitute for chicken in buffalo recipes (check out Buffalo "Wing" Cauliflower the base for many of my recipes), as a substitute for shrimp (check out Becky's Bang Bang Cauliflower) and as a healthy mix-in to lighten up mashed potatoes (Lighted Loaded Mashed Potatoes).
This recipe was flavorful and everyone in my family enjoyed it, it was also incredibly easy to put together. This is a great weeknight dinner.
Adapted from Woman's Day.
-1 pizza crust
-1/2 head(s) (medium; about 1 pound) cauliflower, thinly sliced
-1/2 small white onion, thinly sliced
-1/2 cup(s) fresh flat-leaf parsley leaves
-2 tablespoon(s) olive oil
-1/2 teaspoon(s) crushed red pepper flakes
-1 3/4 cups Swiss cheese, coarsely grated
In a large bowl, mix together the cauliflower, onion and parsley. Coat with the olive oil and season with the red pepper flakes and kosher salt. Stir in the Swiss cheese.
|Brush the pizza crust lightly with olive oil and then pour the cauliflower cheese mixture onto it.|
|Bake at 425 for 20-25 minutes.|
The roasted cauliflower and onion both had a nice caramelized flavor. The swiss cheese added a tangy flavor and the red pepper added heat. This pizza has no sauce, but you won't miss it! I thought there would be leftovers for me to take to lunch, but there were no leftovers, everyone enjoyed two pieces.