Author Topic: Cauliflower on pizza (Read 4097 times)

Jackitup · « **Reply #40 on:** July 19, 2012, 04:56:01 AM »

Had to bust your balls anyway

. Not to make this a bacon thread, but have you ever made homemade bacon from pork shoulder/butt? Just awesome. I cheat and use my LT-40 vacuum tumbler and it's in the smoker in a few hours vs 10 days curing. Meat to fat ratio is pretty much reversed. Maple syrup one is my favorite smoked with hickory.
Jon

pizzaneer · « **Reply #41 on:** July 19, 2012, 07:10:52 AM »

Quote from: Jackitup on July 19, 2012, 04:56:01 AM

Had to bust your balls anyway . Not to make this a bacon thread, but have you ever made homemade bacon from pork shoulder/butt? Just awesome. I cheat and use my LT-40 vacuum tumbler and it's in the smoker in a few hours vs 10 days curing. Meat to fat ratio is pretty much reversed. Maple syrup one is my favorite smoked with hickory.
Jon

Once St. Bacon is invoked, he stays around. Why? Think about bacon. The sweet, smoky smell, the delicate crisp in your fingers as you pick it up, that indescribable first taste as you crunch into your first bite of salty tender goodness - your tongue just goes AHH! and it's a party in your mouth.

Ok. Now stop thinking about bacon. Stop it! Just stop! Don't think about running out to get a breakfast sandwich with bacon!

Think about cauliflower instead. If you can.

Don K · « **Reply #42 on:** July 19, 2012, 10:46:43 AM »

I'm sorry, but whether it's Oscar Mayer, Canadian bacon, or Jon's butt bacon, it still beats cauliflower on pizza hands down!

pizzaneer · « **Reply #43 on:** July 19, 2012, 11:31:35 AM »

Ahem.

Don K · « **Reply #44 on:** July 19, 2012, 12:15:54 PM »

Somehow I don't think that they would have any trouble "bringing all the boys to the yard" without the bacon, but as I've always said, everything is better with bacon!

Hey Craig, maybe you could cook the cauliflower in bacon grease.

TXCraig1 · « **Reply #45 on:** July 19, 2012, 03:44:18 PM »

Quote from: Colonel_Klink on July 19, 2012, 12:15:54 PM

Hey Craig, maybe you could cook the cauliflower in bacon grease.

I'm guessing that would be rather tasty.

jeff v · « **Reply #46 on:** July 19, 2012, 10:14:38 PM »

Maybe we can just say bacon and cauliflower may be great, but not what Craig is looking to do on this pie.

Craig-did you try this yet?

TXCraig1 · « **Reply #47 on:** July 19, 2012, 10:32:36 PM »

Quote from: jeff v on July 19, 2012, 10:14:38 PM

Maybe we can just say bacon and cauliflower may be great, but not what Craig is looking to do on this pie.

Craig-did you try this yet?

No not yet.

Tscarborough · « **Reply #48 on:** July 21, 2012, 12:41:16 PM »

I just went and bought some cauliflower and other ingredients to try.

Tscarborough · « **Reply #49 on:** July 21, 2012, 01:51:14 PM »

Here is how I prepped the cauliflower (I am just making tiny taster pizzas, so I just did a little of each):

Clockwise from upper left:

Minced cauliflower and garlic lightly roasted.

Raw, small florets

Raw, coarse chopped

Browned in bacon fat small florets

I am going to continue in the Anarchy thread so I do not have to double post.

SinoChef · « **Reply #50 on:** July 21, 2012, 04:48:32 PM »

Link it here so we can find it then........

Tscarborough · « **Reply #51 on:** July 21, 2012, 04:54:45 PM »

http://www.pizzamaking.com/forum/index.php/topic,11391.msg197638.html#new

My conclusions: mincing or dicing did not work as well as just using small florets. The flavor of the cauliflower is strong enough to hold it's own against some pretty powerful flavors, but it could not compete with fresh garlic. Best of all was the bacon browned small florets.

pizzaneer · « **Reply #52 on:** July 21, 2012, 06:06:15 PM »

OH GOD, SOMEONE SAID BACON!

TXCraig1 · « **Reply #53 on:** July 22, 2012, 11:01:49 PM »

Here is my cauliflower florette, garlic, anchovy, red pepper, and smoked EVOO pie.

I did not cook the cauliflower at all prior to topping, and it came out just fine.

Very tasty.

CL

Tscarborough · « **Reply #54 on:** July 22, 2012, 11:10:04 PM »

That looks great. I had anchovies on the mix but didn't want to waste a jar for one tiny pizza. I like it.

Jackitup · « **Reply #55 on:** July 23, 2012, 02:54:19 AM »

Quote from: TXCraig1 on July 22, 2012, 11:01:49 PM

Here is my cauliflower florette, garlic, anchovy, red pepper, and smoked EVOO pie.

This was advanced pizza for sure, but incredible nonetheless.

CL

Craig,
did you go 'sans cheese', looks great, The cauliflower looks like bits of feta in there (also would be good on it).
Here's another thing I found that would fit along the cauliflower line.
Jon
http://www.findingclairity.com/2012/03/mac-sans-cheese.html

TXCraig1 · « **Reply #56 on:** July 23, 2012, 07:09:50 AM »

Quote from: Jackitup on July 23, 2012, 02:54:19 AM

Craig,
did you go 'sans cheese', looks great, The cauliflower looks like bits of feta in there (also would be good on it).
Here's another thing I found that would fit along the cauliflower line.
Jon
http://www.findingclairity.com/2012/03/mac-sans-cheese.html

No, it had dry WM mozz. I put that down first, mixed all the other ingridients together then spread that over the mozz.

I sprinkled some parm on it too just before the bake.

CL

norma427 · « **Reply #57 on:** July 23, 2012, 07:52:29 AM »

Craig,

Your cauliflower pizza with the extra ingredients looks delicious!

Norma

TXCraig1 · « **Reply #58 on:** July 23, 2012, 10:05:09 AM »

Quote from: norma427 on July 23, 2012, 07:52:29 AM

Craig,

Your cauliflower pizza with the extra ingredients looks delicious!

Norma

Thanks norma. It was really good. I need to try it other ways too - like with pancetta or bacon rather than anchovies.

CL

Jackitup · « **Reply #59 on:** July 23, 2012, 10:23:46 AM »

How about some smoked or cured fish, trout, salmon?? I like anchovies but the smoked fish might be even better as long as it's not over done. Just another idea to toss out there.
Jon