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Sunday, January 26, 2014

Roasted Cauliflower Pizza


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.

Ingredients:
-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
-Kosher salt
-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.

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