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CAULIFLOWER PIZZA CRUST

Don’t roll your eyes and runaway! Hear me out. I came up with this  concoction of an amazing pizza crust alternative for many reasons. NOT because gluten free and low carb is a fad these days. I’ll explain.

You don’t have to be gluten free or low carb to be healthy or to eat healthy rather. Not everyone is gluten intolerant (not allergic, big difference). But there are benefits to avoiding wheat flours in general. Not entirely as it varies from person to person. Although, obesity is a huge issue in the U.S. and now many other countries around the world. Diabetes and heart disease tends to go hand in hand with obesity at some point in a persons life. Keeping your carbohydrate intake to a moderation is one of the single best things you can do for yourself to PREVENT the above mentioned. Monitoring it is also one of the better things you can do for yourself if you’re already obese and/or have other health issues that can be easily managed by dietary habits. So, because I’m all about moderation and compromising on this food blog, THESE are the reasons why I wanted to make this and share this. Okay, on to the good stuff…

This is actually a very easy recipe to make and you can make it ahead of time, wrap it in plastic and refrigerate it until you’re ready to use. There’s no yeast involved and no hours of waiting for dough to rise, knead, rise yadda yadda. You can make many of these, freeze it until you’re ready to use. Win win especially with how tasty this is. You can use dairy-free cheese if you’re lactose intolerant or simply replace the cheese entirely with an extra egg. And just a heads up, you might have to eat this pizza with a fork… which I’m sure is the least of anyone’s worries so long as it tastes good. Most parts of Italy you’ll find eat their pizza with a knife and fork so it’s not a sin!

There’s no wrong way to dress a pizza. We all know this. If you’re looking for a good red sauce you can always use my go-to Homemade Marinara. If you like your pizza sauce on the sweeter side just add a little bit of sugar to the marinara when heating it up. Last thing, when squeezing the water out of the cauliflower be careful to start… it does retain heat for a long time so don’t burn yourself. And squeeze the heck out of it. You’ll be surprised how much water is in cauliflower. Have fun!

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CAULIFLOWER PIZZA CRUST
Servings
serving
Ingredients
Servings
serving
Ingredients
Instructions
  1. Cut the florets off the cauliflower head, place them into a food processor and run it through until everything is riced super fine. Place everything into a bowl and cover with a damp paper towel. Microwave for 5 minutes.
  2. Fold the cheesecloth in half and place over a strainer, pour the steamed cauliflower into the cheesecloth and let it cool for about 15-20 minutes. Grab all corners of the cheesecloth and squeeze the cauliflower over and over until all the water is removed.
  3. Toss the cauliflower back into the bowel making sure it’s not hot still. Add the egg, Romano cheese, mozzarella, garlic powder, oregano, and salt. Mix everything kneading it altogether like a dough.
  4. Place some parchment paper onto a baking sheet and spread the cauliflower dough in any shape you like to no thicker than ¼ inch. Bake at 450 F for about 15-20 minutes.
  5. Top the pizza crust with any of your favorite sauces, cheeses and/or toppings and bake for about another 10-15 minutes.

LAMB KOFTAS & BIRYANI

THIS! Is one of my absolute favorite dishes EVER! It’s truly a fusion of concepts in many ways but what I love most about it, is the combination of spices in both the lamb koftas and this really easy biryani rice. I’ve had some bad first experiences with lamb until I had ground lamb. There’s something about lamb that requires a certain attention with the right spices to make everything marry in ways you’ll want to keep eating it. Which is totally an okay thing to do versus red meat from cow. Lamb is a much healthier alternative (in addition to bison).

Kofta is basically another name for meatball in the Middle East and Southeast Asia, although the main difference between a kofta and the usual meatball you’re more familiar with is the spices. The compilation of flavors are a little more complex BUT that doesn’t mean it’s complex to make. It’s literally just as easy as making any other meatball. These of course being lamb have some fresh mint among warm spices like cumin, coriander, garam masala and even chili powder. But they’re not spicy just VERY flavorful. I would definitely recommend this recipe for someone who has never had lamb before and are worried about any gamey-ness. In this case there is none!

And of course what better way to pair a perfect lamb kofta than with a very basic biryani. The name biryani sounds intimidating enough to make someone not want to attempt to make it. Although it’s again not that different from making any other rice dish that has lots of yummy flavor. This also is a South Asian dish where you’ll find is popular in various ways throughout the region depending on the country. What I did here is I took some basic elements of Indian cuisine, mixed it with some Persian flavors and concepts and even married it together with a few clean Latin flavors of jalapeno and coriander.

I have always had a fascination and a strong love for Southeast Asian and Middle Eastern food. Maybe I was from both regions in past lives or maybe it’s part of me in some way genetically LOL but whatever it is, when you can get several spices together and make them work so well with little effort (maybe if anything, more prep time than anything), to me that makes some incredible food. You really don’t have to go fancy with technique to prove yourself or anyone that you can cook. 🙂


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LAMB KOFTAS & BIRYANI
Servings
servings
Ingredients
BIRYANI
Servings
servings
Ingredients
BIRYANI
Instructions
MEATBALLS
  1. In a large glass bowl mix the one onion chopped VERY fine, crushed garlic, ground cumin, garam masala, ground coriander, chili powder, fresh mint, and salt.
  2. Add the ground lamb and gently fold everything together without over mixing to prevent the koftas becoming tough. Cover the bowl with plastic wrap and let it sit in the fridge for at least 20 minutes or up to a few hours.
  3. Take the large bowl of ground lamb out of the fridge to make the meatballs about an inch in diameter and place on a plate.
  4. Place about two tablespoons of olive in a large skillet over medium-high heat to sauté the cauliflower florets, bell peppers, jalapenos, the other chopped onion, garlic powder, and onion powder together for 5 minutes.
  5. Then, squeeze the juice of one lime over the mix and stir. Reduce the heat to low and let it cook for another ten minutes until onions are very translucent and everything else seems to have absorbed all of the lime juice. Remove from heat and set aside for later.
  6. In a large skillet over medium/high heat pour enough olive oil to cover the bottom of the skillet generously and cook the meatballs, moving them around until evenly brown all around. Each one should have a firm feel to your finger tip without feeling too mushy before you place them on a large plate covered with paper towels to absorb the excess oil.
  7. When finished cooking all the meatballs, drain the excess oil from the skillet and toss both the meatballs with the vegetable mixture that you set aside earlier on medium heat for a couple minutes before serving.
BIRYANI
  1. In a medium saucepan pour the olive oil and butter over medium/high heat. Sauté the cardamom pods, cinnamon stick, and whole cloves for about 3-5 minutes. An obvious sign is when you start to smell the strong aroma of all three together for a good minute.
  2. Add the onion, garlic, and saffron threads for a couple more minutes, stirring. Throw in the basmati rice, curry powder, and ground turmeric. Stir until the rice is completely coated yellow.
  3. Add the stock, stir and leave uncovered until it starts to boil. Once it comes to a boil reduce the temperature to a simmer, cover and let the rice absorb all its liquid for about 20 minutes. Turn the heat off and keep covered until ready to serve.
Recipe Notes

To make this a diabetic friendly meal, avoid the rice and serve in large romaine lettuce as tacos. Slice the koftas in half with the veggies and enjoy.