Cauliflower Pizza With Sunflower Seed Ricotta Recipes

CAULIFLOWER CRUST PIZZA

Steps:

• For the pizza: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool.
• When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.
• Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.
• For the salad: Meanwhile, add the greens to a large bowl. Whisk together the olive oil, baslsamic and salt and pepper to taste in a measuring cup. Pour over the greens and toss. Top with Parmesan shavings.
• Heat a pan over medium-high heat until hot. Add a tablespoon or so of olive oil, throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add the brown sugar, red pepper flakes and salt and pepper to taste and stir. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Let cool, then puree the sauce.

CRUSTY CAULIFLOWER AND RICOTTA CASSEROLE

Steps:

• Heat oil in a large skillet over medium heat.
• Cook garlic for 30 seconds, DO NOT BROWN.
• Add in tomatoes and cook another 5 minutes, stirring often.
• Stir in cauliflower and toss to coat with the tomato mixture.
• Pour in several tbsp of water and cover pan.
• Cook for 7 minutes, or until cauliflower is tender.
• Take pan off heat and let cool to room temperature or warm.
• Preheat oven to 375.
• Butter a casserole dish.
• Beat eggs in a large bowl, beat in ricotta cheese, milk, Parmesan, parsley, nutmeg, cayenne, pepper, and muenster.
• Stir in cauliflower mixture.
• Spread into casserole dish and top with breadcrumbs
• Bake 20 minutes or until hot and bubbly.

CAULIFLOWER PIZZA WITH SUNFLOWER SEED 'RICOTTA'

Steps:

• Pre-heat the oven to 200C.
• CAULIFLOWER PIZZA BASE.
• Drain and rinse the chickpeas and blitz in a food processor - place into a large mixing bowl.
• Clean and rinse the cauliflower - and lightly steam for about 3-5 minutes Don't over steam or the base will turn soggy.
• While the cauliflower is steaming, in a small bowl add the flax, chia seeds and water. Leave aside to swell.
• Once the cauliflower has steamed, remove and spin in a salad spinner to remove any excess moisture.
• Blitz in a food processor until fine. Place into a nut milk bag or muslin cloth and squeeze out any liquid. You want the cauliflower to be as dry as possible.
• Add the flax/chia egg, cauliflower and remaining base ingredients to the chickpeas and mix thoroughly.
• Flatten the mixture out on a baking paper lined pizza tray. Use your fingers to spread and flatten evenly. Poke with a fork to ensure even cooking, and pop into the oven on 200C for 10 minutes.
• SUNFLOWER SEED 'RICOTTA'.
• Add all ingredients into a food processor, and blitz until chunky.
• Store in an airtight jar for up to 3 days.
• TOPPINGS.
• Once the base has cooked, mix the tomato pasta sauce and tomato paste, and spread evenly over it.
• Place the spinach, kale, red bell pepper, spring onion and olives and place back in the oven on 180C for a further 10 minutes.
• Once cooked, remove and add the 'ricotta', fresh chives and sliced avocado.
• Serve and enjoy!