Author Topic: Cauliflower on pizza  (Read 9065 times)

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Offline SinoChef

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Re: Cauliflower on pizza
« Reply #50 on: July 21, 2012, 04:48:32 PM »
Link it here so we can find it then........ :P


Offline Tscarborough

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Re: Cauliflower on pizza
« 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.

Offline pizzaneer

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Re: Cauliflower on pizza
« Reply #52 on: July 21, 2012, 06:06:15 PM »
OH GOD, SOMEONE SAID BACON!

I'd rather eat one good meal a day than 3 squares of garbage.

Online TXCraig1

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Re: Cauliflower on pizza
« 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
« Last Edit: July 23, 2012, 10:04:07 AM by TXCraig1 »
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Offline Tscarborough

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Re: Cauliflower on pizza
« 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.

Online Jackitup

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Re: Cauliflower on pizza
« Reply #55 on: July 23, 2012, 02:54:19 AM »
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
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Online TXCraig1

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Re: Cauliflower on pizza
« Reply #56 on: July 23, 2012, 07:09:50 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
« Last Edit: July 24, 2012, 07:00:31 PM by TXCraig1 »
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Online norma427

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Re: Cauliflower on pizza
« Reply #57 on: July 23, 2012, 07:52:29 AM »
Craig,

Your cauliflower pizza with the extra ingredients looks delicious!  :)

Norma

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Re: Cauliflower on pizza
« Reply #58 on: July 23, 2012, 10:05:09 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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Online Jackitup

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Re: Cauliflower on pizza
« 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
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Online TXCraig1

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Re: Cauliflower on pizza
« Reply #60 on: July 23, 2012, 11:35:33 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

Great idea. I'm thinking oil cured tuna maybe?
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Offline jeff v

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Re: Cauliflower on pizza
« Reply #61 on: July 25, 2012, 03:37:14 PM »
I may give this a go on a thinner version of the rectangle pizza I've been making, or if I get really motivated I may fire up the 2stone and use Caputo flour.

My plan is to give the cauliflower a really good pre roast, and use either a bechamel or panna for the cheese component. Top w Calabrian chili oil and parm post bake.
Back to being a civilian pizza maker only.

Offline deb415611

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Re: Cauliflower on pizza
« Reply #62 on: July 28, 2012, 10:18:30 PM »
Craig,

I was just looking for a new place to try around here.  This place http://stanziatos.com/menu-3/   has a cauliflower pizza on the menu.   Roasted cauliflower, burrata & truffle oil.

Deb
Deb

Offline Tscarborough

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Re: Cauliflower on pizza
« Reply #63 on: July 29, 2012, 09:33:10 PM »
I can definitively say that raw, slightly less than floret size, works extremely well, and in lieu of a breakthrough in combinations is the way to go.  If nothing else, that will at least give you a starting point from which to personalize it to your particular style.

Offline jeff v

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Re: Cauliflower on pizza
« Reply #64 on: December 12, 2012, 07:18:28 PM »
Made this tonight.

Grande mozz, roasted cauliflower, pancetta, pinenuts and pickled hot cherry peppers. Finished w EVO and black plepper. Was pretty tasty. The cherry peppers gave a little vinegary spicy kick to cut through the otherwise rich flavors.
Back to being a civilian pizza maker only.

Offline DenaliPete

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Re: Cauliflower on pizza
« Reply #65 on: December 13, 2012, 11:24:23 AM »
I would love to see how riced and sauteed cauliflower would turn on a pizza along with some crumbled sausage and pepperoni.

Online Jackitup

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Re: Cauliflower on pizza
« Reply #66 on: December 14, 2012, 12:18:38 AM »
Made this tonight.

Grande mozz, roasted cauliflower, pancetta, pinenuts and pickled hot cherry peppers. Finished w EVO and black plepper. Was pretty tasty. The cherry peppers gave a little vinegary spicy kick to cut through the otherwise rich flavors.


that pie looks quite nice!!

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain


Offline jeff v

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Re: Cauliflower on pizza
« Reply #67 on: December 14, 2012, 12:31:17 AM »
that pie looks quite nice!!

jon


Thanks Jon. I'd do it, or a variation of it again.
Back to being a civilian pizza maker only.