FOOD NETWORK MAGAZINE ●
Cauliflower MagicCaulif lower Crust Pizza
Pulse the florets from one 1¼-pound
head cauliflower in a food processor until
very finely chopped. Transfer to a clean
kitchen towel and squeeze out any excess
water. Transfer to a large bowl and
stir in ⅓ cup parmesan, 6 tablespoons
potato starch, 1 beaten egg, 1 teaspoon
kosher salt and ½ teaspoon each garlic
powder and onion powder. Press into a
thin 12-inch circle on a piece of parchment.
Slide the crust (on the parchment) onto
a preheated pizza stone or inverted baking
sheet. Bake at 475 ̊ until golden, 20 minutes.
Top with ¼ cup marinara sauce, 1 cup
shredded mozzarella and a pinch of
red pepper flakes; bake 5 more minutes.
Caulif lower Crust Pizza with Mushrooms
Make Cauliflower Crust Pizza (above),
replacing the marinara sauce with ricotta
(seasoned with salt and pepper). Top with the
mozzarella and sautéed mushrooms; bake
5 more minutes. Top with chopped chives.
Fettuccine with Caulif lower Alfredo
Sauté 2 sliced garlic cloves in 3 tablespoons
butter in a saucepan over medium heat until
just softened, 30 seconds to 1 minute. Add
the florets from 1 small head cauliflower,
1 cup half-and-half and a pinch of salt.
Bring to a boil, then reduce the heat to
a simmer. Cover and cook until tender,
20 to 25 minutes. Let cool slightly, then
puree in a blender until smooth. Cook
12 ounces fettuccine as the label directs;
drain, reserving ½ cup cooking water.
Toss the pasta with the cauliflower sauce,
reserved cooking water, ¼ cup parmesan
and ½ teaspoon nutmeg; season with salt.
Top with more parmesan and pepper.
Caulif lower Mac and Cheese
Make the sauce for Fettuccine with
Cauliflower Alfredo (above) using only
½ small head cauliflower. Puree, adding
1 cup each grated white cheddar and
monterey jack and another ½ cup half-
and-half. Cook 8 ounces elbow macaroni
as the label directs, adding the florets from
the remaining ½ head cauliflower halfway
through; drain, reserving 1 cup cooking
water. Toss the pasta with the sauce and
the reserved cooking water. Spread in a
9-by-13-inch baking dish; top with more
grated cheese. Bake at 425 ̊ until bubbling,
25 to 30 minutes.(
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JA NUARY/FEBRUARY 2020