All Photos © Christine Elise McCarthy 2013
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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.
Roasted Cauliflower Pizza with Goat Cheese & Rosemary Garlic Cream Sauce
Pizza dough – homemade or prepared
1 head cauliflower
10+ cloves garlic
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
Crushed red pepper (optional)
Fresh parsley – diced
S&P to taste
Pre-heat your oven to 400 degrees.
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.
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.
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.
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).