The Best Cauliflower Crust Pizza

This cauliflower crust pizza is so good its hard to believe it is gluten and
grain-free! You can even pick it up like a regular slice of pizza.
Ingredients
1 head (Small Head) Cauliflower
cups Parmesan Cheese
cups Mozzarella Cheese
teaspoons Kosher Salt
teaspoons Dried Basil
teaspoons Dried Oregano
teaspoons Garlic Powder
Red Pepper Flakes (optional)
1 Tablespoon Almond Meal (optional)
1 whole Egg
Instructions
Place a pizza stone in the oven, or baking sheet if you dont have a pizza
stone. Preheat oven to 450F. On a cutting board, place a large piece of
parchment paper and spray it with nonstick cooking oil.
Wash and throughly dry a small head of cauliflower. Dont get one the size
of your head unless you are planning on making 2 pizzas. Cut off the florets
you dont need much stem, just stick with the florets. Pulse in your food
processor for about 30 seconds, until you get powdery snow like cauliflower.
You should end up with 2 to 3 cups cauliflower snow. Place the
cauliflower in a microwave safe bowl and cover. Cook for 4 minutes. Dump
cooked cauliflower onto a clean tea towel and allow to cool for a bit before
attempting the next step.
Once cauliflower is cool enough to handle, wrap it up in the dish towel and
wring the heck out of it. You want to squeeze out as much water as possible.
This will ensure you get a chewy pizza like crust instead of a crumbly mess.
Dumped squeezed cauliflower into a bowl. Now add Parmesan cheese,
mozzarella cheese, kosher salt, dried basil (crush up the leaves even more
between your fingers before adding), dried oregano (crush up the leaves
even more between your fingers before adding), garlic powder (not garlic
salt), and a dash of red pepper if you want. I also added 1 tablespoon almond
meal because my cauliflower yielded closer to 2 cups of cauli snow; this is
optional and I would not add the almond meal if you have closer to 3 cups
of cauli snow. Now add the egg and mix away. Hands tend to work best.
Once mixed together, use your hands to form the dough into a crust on your
oiled parchment paper. Pat it down throughly, you want it nice and tightly
formed together. Dont make it too thick or thin either.
Using a cutting board, slide the parchment paper onto your hot pizza stone
or baking sheet in the oven. Bake for 8-11 minutes, until it starts to turn
golden brown. Remove from oven.
Add however much sauce, cheese, and toppings you want. Im not gonna
give you measurements for this. You know how you like your pizzaso go
for it! Slide parchment with topped pizza back in the hot oven and cook for
another 5 to 7 minutes until the cheese is melted, bubbly, and slightly
golden.
Test your patience and allow it to cool for a minute or two. Probably closer
to two. Then using a pizza cutter and a spatula, serve up your delicious
grain-free cauliflower crust pizza!

Cauliflower Hash Browns

INGREDIENTS
1 large head cauliflower
1 teaspoon salt, divided
cup parmesan cheese, grated
cup chives, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried basil
teaspoon black pepper
Dipping sauce of your choice
PREPARATION
1. Preheat oven to 400F (200C).
2. Using a box grater, grate the cauliflower head.
3. Transfer the grated cauliflower to a bowl and sprinkle with teaspoon of
the salt. Mix the cauliflower to incorporate the salt and let sit for 20 minutes
to draw out moisture.
4. Transfer the salted cauliflower to towel-lined bowl. Wrap the towel
together and squeeze to remove excess liquid.
5. Transfer the cauliflower back into the first bowl used and mix with the
cheese, chives, garlic, olive oil, basil, black pepper, and remaining
teaspoon of salt.
6. Form six hashbrowns and place on a parchment paper-lined baking sheet.
7. Bake for 35-40 minutes, until golden brown.
8. Let the hash browns cool for about 15 minutes until they have set.
9. Serve with desired dipping sauce.
You can also use these hash browns as bread for grilled cheese. You can use
the mix to make a pizza crust as well.

Cauliflower Parmesan Tots

INGREDIENTS
1 large head cauliflower, grated
teaspoon salt, divided
 cups panko breadcrumbs
cup parsley, minced
cup Parmesan cheese
1 clove garlic, minced
teaspoon black pepper
1 egg
PREPARATION
1. Preheat oven to 400F (200C).
2. Grate the cauliflower with a box grater.
3. Transfer the grated cauliflower to a medium bowl and season with a
teaspoon of the salt. Mix the cauliflower until well incorporated.
4. Let the cauliflower sit for 20 minutes until the salt has drawn out some of
the moisture.
5. Pour the cauliflower into a kitchen towel and twist to strain as much
liquid as you can.
6. Place the grated cauliflower back into a bowl and mix with the
breadcrumbs, parsley, Parmesan, garlic, remaining teaspoon of salt,
pepper, and egg, and mix until well combined.
7. From the mixture into 15 even-sized tots and transfer to a parchment-
lined baking sheet.
8. Bake for 20-24 minutes, flipping each halfway through.
9. Serve with your choice of dipping sauce.

Pizza With Cauliflower Crust

INGREDIENTS
1 head cauliflower
cup mozzarella, shredded
 teaspoon dried oregano
teaspoon dried basil
teaspoon salt
teaspoon garlic powder
1 egg
PREPARATION
1. Preheat oven to 500F (260C).
2. Remove the leaves and stem of the cauliflower and transfer pieces to a
food processor.
3. Rice the cauliflower by pulsing it in the food processor, or by shredding it
on a box grater.
4. Once riced, transfer to a large bowl and microwave for 4 minutes. Let it
cool down for a few minutes before handling.
5. Transfer cooked cauliflower to a clean towel and wring out as much liquid
as possible.
Place wrung cauliflower in a bowl and combine with mozzarella, oregano,
basil, salt, garlic powder, and an egg and mix well.
7. Place the cauliflower on a parchment paper-lined baking sheet. Spread out
the mixture and form a circle out of the cauliflower mixture, pushing along
the edge to raise a crust.
8. Bake for 15 minutes, or until the crust has become golden brown in the
center and on the edges.
9. Top with your favorite pizza sauce and toppings, being careful not to
overload the pizza.
10. Bake for another 5-7 minutes, or until the cheese has fully melted.

Tacos With Cauliflower Tortillas

INGREDIENTS
1 head cauliflower
2 eggs
Juice of lime
teaspoon dried oregano
teaspoon paprika
teaspoon chili powder
Salt, to taste
Pepper, to taste
PREPARATION
1.Preheat oven to 375F (190C).
2.Chop the head of cauliflower into small pieces.
3.Pulse in a food processor until cauliflower is finer than rice.
4.Place in a bowl and add salt, to taste.
5.Microwave for 4 minutes.
6.Drain the cauliflower using a kitchen towel and squeeze out all the excess
water.
7.After draining add the cauliflower into a bowl and mix in the eggs, lime
juice, dried oregano, paprika, and chili powder.
8.Mix together and add pepper to taste.
9.Roll out 6 balls of the mixture and then press onto a parchment paper-lined
baking sheet.
10.Bake for 10 minutes, flip and then bake for another 10 minutes, or until
edges are crispy.
11.After cooling, fill with your desired fillings and enjoy!

Grilled Cheese On Cauliflower Toast

INGREDIENTS
1 cauliflower
Pinch of salt
2 eggs
cup vegetarian Parmesan, grated
cup basil, chopped
1 teaspoon garlic powder
1 teaspoon oregano
teaspoon red pepper flakes
Cheese of your choice, to serve
Any additional toppings, to serve
PREPARATION
1.Grate a cauliflower over a large bowl.
2.Sprinkle a pinch of salt over the grated cauliflower and mix evenly. Leave
to sit for 20 minutes.
3.Pour the cauliflower into a clean kitchen towel and wring the water out.
4.In a large bowl, combine the cauliflower, and remaining ingredients, stir
until well mixed.
5.Using a spoon transfer two hearty scoops (roughly cup) of mixture to
form each bread slice onto a skillet on medium-low heat for about 10
minutes, each side.
6.Add your cheese and any other toppings, allow a couple minutes for
cheese to melt.

Cauliflower Mac N Cheese

INGREDIENTS
1 head of cauliflower
Salt, to taste
Pepper, to taste
cup sour cream (or Greek yogurt)
cup cheddar cheese
Parsley, chopped
PREPARATION
1.Cut cauliflower into small florets, about 4 cups.
2.Add cauliflower florets into a large pot of boiling water and boil for 5
minutes.
3.Drain the cauliflower in a colander, and return to the pot. Reduce heat to
low.
4.Add in salt, pepper, and sour cream and stir until thoroughly combined.
5.Stir in cheddar cheese until melted.
6.Remove from heat. Top with parsley.

Cheesy Mashed Cauliflower Potatoes

INGREDIENTS
1 head of cauliflower
2 tablespoons of butter
cup of whole milk
1 cup of white cheddar cheese
Fresh chives
Salt, to taste
Pepper, to taste
PREPARATION
1.Chop the head of cauliflower and boil in water for 10-15 minutes, or until
the cauliflower is soft.
2.Drain the water.
3.Add butter, milk, salt, pepper, and cheddar cheese to cauliflower, then
mash ingredients together until most of the milk is evaporated and the
texture is creamy.
4.Add chives to the mix. Garnish with additional chives and white cheddar
cheese.

Cauliflower Fried "Rice"

INGREDIENTS
1 head cauliflower
1 tablespoon sesame oil
1 tablespoon garlic, minced
8 ounces beef, chicken, pork, shrimp or tofu
1 cup diced carrots
1 cup frozen peas
2 eggs, beaten
White pepper, to taste
3 tablespoons soy sauce
Green onions, chopped, to serve
PREPARATION
1.Break down a head of cauliflower in a food processor until its the size of
rice.
2.Heat sesame oil over high. Add garlic and fry until fragrant.
3.Add the beef, chicken, pork, shrimp or tofu and cook until 80% done. Add
carrots and peas, stir until thoroughly incorporated.
4.Push ingredients to the sides of the pan to create a well.
5.Pour in 2 whisked eggs and let it set for 15 seconds.
6.Scramble eggs and fold into the cauliflower rice. Season with white pepper
and stir in soy sauce.
7.Garnish with chopped green onions.

Potato Cauliflower Salad

INGREDIENTS
1 head cauliflower
Salt, to taste
Pepper, to taste
2 tablespoons olive oil
Dressing
cup Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons dill, chopped
1 tablespoon olive oil
1 garlic clove, crushed
Juice of lemon
red onion, diced
3 stalks celery, diced
3 hard-boiled eggs, chopped
PREPARATION
1. Preheat oven to 400F (200C).
2. Slice cauliflower into small florets.
3. Place cauliflower onto baking sheet and season with salt, pepper, and
olive oil.
4. Bake for 25 minutes or until lightly browned and a bit crispy.
5. In a large bowl, combine all dressing ingredients. Set aside.
6. Once cauliflower is cooked, set aside and let cool slightly before adding
to the yogurt dressing.
7. Garnish with more freshly chopped dill before serving.

Cauliflower Rice Sushi

Ingredients
Half or 3/4 head of cauliflower (I used one whole cauliflower but had a little leftover)
1 tbsp rice wine vinegar
1 tsp sugar
5-6 sheets nori
Sushi fillings - cucumber, carrot, avocado, cream cheese

Directions
1. Prepare the cauliflower rice: I cut the cauliflower in quarters and then cut or break the stem
off. I then used a smaller knife to cut off any parts of the stem that remain. Break the
cauliflower in to florets or small chunks.
2. Place all the florets in the food processor. Depending on the size of your blender, you may
need to split up the cauliflower and process it in smaller portions. Pulse the cauliflower until
the pieces are small and look similar to grains of rice.
3. Place the cauliflower in large dish and cover. Microwave on high for 3-4 minutes or until
 the cauliflower is heated all the way through.
4. In a small bowl, mix the sugar and rice vinegar until the sugar is mostly dissolved.
Combine with the warm cauliflower and set aside to cool.
5. Prepare your fillings. I peeled and cut the veggies as thin as possible and crumbled the
cooked/ smoked salmon, and used a cheese slicer for thin slices of cream cheese.
6. Lay the nori out, either on the rolling mat or a cutting board for a flat surface. The nori I
used had perforated lines, and when the nori was on the board facing me the lineswere
horizontal.
7. Scoop the cauliflower rice on to the nori. Cover the nori with a thin layer of the cauliflower,
leave a space on the top. I used the perforated lines as a guide and covered the nori up to the
line that was closest to the top of the nori, farthest from me.
8. Put your fillings on the side of the nori where the cauliflower reaches the edge of the nori. I
put the softest things first- cream cheese, and then the veggies on top.
9. Carefully roll the edge with the fillings toward the end with the gap. Keep slight pressure on
the fillings as you roll to make sure it rolls tightly. Once its completely rolled up, dab some
water on the edge with no cauliflower so it will stay together.
10. Using a really sharp knife, cut the sushi into pieces. Alternatively- enlist your dad or
someone else as a line cook to cut the pieces for you