Roasted Cauliflower Pizza with Goat Cheese & Rosemary Garlic Cream Sauce

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This pizza has really unusual flavors & is really yummy.  I used Mexican Crema in mine because I had it.  Mexican Crema is basically a thin, mild sour cream.  This recipe probably should have used heavy cream so I will list that in the recipe.  There are a few steps involved here but all are very simple.  This recipe will be enough to make three pizzas – especially if you are using my dough recipe.  I rolled my dough out very thin for this to counter the richness of the cream sauce.

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Roasted Cauliflower Pizza with Goat Cheese & Rosemary Garlic Cream Sauce

INGREDIENTS

Pizza dough – homemade or prepared

1 head cauliflower

10+ cloves garlic

olive oil

1 cup spinach – chopped (optional)

1 tomato – diced (optional)

5 oz goat cheese

2 TBS butter

1 1/4 cups heavy cream (or 1 1/4 cups Mexican Crema mixed with 1/2 cup water)

dry rosemary – a TBS & a pinch – chopped finely or crushed with a mortar & pestle.

3-4 sprigs fresh rosemary

Grated Parmesan

Crushed red pepper (optional)

Fresh parsley – diced

S&P to taste

DIRECTIONS

Pre-heat your oven to 400 degrees.

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Remove the green leaves from the cauliflower & cut into florets or 1/2 inch steaks.  Place on a cooking sheet greased with cooking spray.  Add the garlic cloves – whole.  Drizzle everything with olive oil & sprinkle 1 TBS dry rosemary on everything.  Bake for 30-40 minutes or until the garlic looks browned & the cauliflower turns color at the edges.  Remove from heat & let cauliflower rest.  Chop the roasted garlic.

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Up the empty oven temperature to 450.

Heat 2 TBS butter in a stock pan.  Add the rosemary sprigs & several chopped roasted garlic cloves (to your taste) and simmer a minute then add the heavy cream.  Know that roasted garlic has a nutty, mild flavor unlike raw garlic so do not be afraid of being too heavy handed with it.  Bring almost to a boil then reduce heat to low, cover & allow the rosemary & garlic to steep in the cream.  You can actually remove it from heat altogether & let it steep several hours – if you feel like it.  If using immediately – let it steep for 15-20 minutes then whisk in the goat cheese.  Add a pinch of dry rosemary.  Right before using, remove & toss the fresh rosemary sprigs.  If the cream sauce is too thick, add water.  If it is too thin, cook it down a bit.

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To assemble the pizza, roll out a portion of dough to your desired thickness, spread a thin layer of cream sauce & top with cauliflower, chopped roasted garlic & chopped spinach (if using).   Sprinkle grated Parmesan over everything.

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Bake at 450 for about 20 minutes or until the cheese is melted & the crust browns.

I topped mine with parsley, diced tomato – primarily for color – salt & pepper and LOTS of crushed red pepper.

Then – I unceremoniously shoved it in my face & washed it down with a bottle of merlot (optional).

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One thought on “Roasted Cauliflower Pizza with Goat Cheese & Rosemary Garlic Cream Sauce

  1. Pingback: Pistachio & Gruyere Pizza with Red Onions & Goat Cheese Rosemary Cream | Delightful-Delicious-Delovely

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