I know I’ve mentioned it before, but my husband and I try to eat at least a couple of vegetarian dinners each week. One of the easiest and best ways I’ve found to make this happen is with PIZZA.
I mean seriously, everybody loves pizza, and given the right toppings, nobody will miss the meat at all. Also, any veggie pizza is automatically 500% less greasy than a pie with pepperoni on it, so you won’t be doing the old blot-this-awkwardly-with-a-napkin-before-I-eat-it trick.
This roasted cauliflower and garlic pizza isn’t exactly a 10-minute pizza recipe, but it’s also not very hard at all. In fact, there are basically just three steps: 1.) roast some cauliflower and a head of garlic (this can be done up to 3 days in advance) 2.) make the roasted garlic cream cheese (this can also be done early), and 3.) assemble and bake your pizza (on a pizza stone if you’ve been lucky enough to have a friend buy you one for Christmas!)
My relationship with cauliflower is simple: I don’t spend any time thinking about it, and it returns the favor. I’ve never understood why RAW cauliflower is offered on veggie trays, and I’ve always steered clear.
I decided to try working it into my diet a little more, and as with broccoli and asparagus, I knew it would be good roasted. You want to get it nice and brown, so roast it for about 50 minutes. You can put your head of garlic, wrapped in foil, on the same pan. That will take just 10 minutes longer than the cauliflower does.
Now, I made a big mistake here. I only roasted one head of garlic (the amount needed for this pizza). That means I had to resist the urge to slather it on bread and eat it before it got the chance to fufill it’s pizza destiny.
Take it from me, always roast 2 heads. One for whatever recipe you’re making, and one for general snacking purposes (or to make a second pizza using roasted garlic, like my recipe for chicken pizza). You’ll be happier that way. Really, who could resist this?
Once you’ve had a quick cook’s snack, mash your second head of garlic into some cream cheese. That will function as the “sauce” for this pie. Throw on the roasted cauliflower, chives, and shredded Parmesan.
Because I still wanted a bit of tomato flavor even without the traditional sauce, I also sliced up some Roma tomatoes and put those on there, too.
- 1 head cauliflower, florets separated and thinly sliced
- Olive oil
- Kosher salt and ground black pepper, to taste
- 1 head garlic, top of bulb trimmed off until tops of cloves are exposed
- Nonstick cooking spray and/or cornmeal, for pan
- 1 ball of pizza dough, store-bought or homemade
- 1/2 cup cream cheese
- 2 Roma tomatoes, sliced into 1/4-inch thick slices
- 1/4 cup shredded Parmesan cheese
- 1-1/2 tablespoons chopped fresh chives