Why cauliflower should be on the menu
Posted On June 21, 2021
I’m not an Irish food blogger.
I don’t even know how to pronounce cauliflower.
But I’m fascinated by it, so I tried to learn as much as I could about it.
I’m also fascinated by how people cook it, what they make of it and what the fuss is all about.
If you’re looking for a quick and easy meal, I think you’ll enjoy this recipe for cauliflower pizzas.
Ingredients: 1 small cauliflower head, roughly chopped 1-1/2 cups water, to taste 1 tbsp butter (or coconut oil) 1/2 cup chopped parsley 1 tbsp chopped celery 1/4 cup chopped onion 1 tbsp finely chopped garlic 2 tsp paprika (or black pepper) 2 tsp red pepper flakes (or cayenne) 1 tbsp nutritional yeast 1/8 tsp sea salt, to salt for sprinkling 1/3 cup grated Parmesan cheese 1/6 tsp dried thyme, for garnish Directions: In a medium saucepan, combine the water, butter, parsley, onion, garlic, paprika, red pepper and thyme.
Bring to a boil over medium-high heat, stirring constantly until the vegetables are tender, then reduce heat to low.
Cook for 15 minutes, stirring occasionally.
Remove from heat and add the remaining ingredients.
Return to the saucepan and bring to a low boil.
Remove the lid, and then carefully add the cheese, stir.
Continue cooking for 1-2 minutes, or until the cheese has melted.
Add the remaining parsley and thymes and continue cooking for another minute or so.
Stir in the nutritional yeast, salt and pepper, and stir until the pizza is completely smooth.
Notes: *You can use the leftover cauliflower water instead of the water from the sauce.
I used a little more of it, but you could also use a little less water.
*You could also make a pizza crust out of the cauliflower instead of just cutting it into squares and throwing it in the pan.
You could also also use it to make cauliflower pasta.
It’s more work, but it’s a good alternative if you have time.
*If you’re a vegetarian or vegan, try this recipe with a gluten-free crust.