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nosh friday: roasted cauliflower + goat cheese pizza

October 15, 2010

I can’t lie, I’ve had a lifelong prejudice against cauliflower. I’m not sure what it is — the memories of it covered in Velveeta cheese and stinking like feet or…the fact that I (still) think it smells like feet.

But let’s forget that for now. Otherwise, I’ll inadvertently talk you out of trying this recipe.

In my efforts to move past these prejudices, I bought a head of cauliflower at the farmer’s market last week, determined to redeem it. I’d eaten roasted cauliflower before and thought it quite tasty. As I pondered about what to do with this perky vegetable, I thought about pizza. It had been awhile since I’d made homemade pizza dough…it had also been awhile since I’d had my parents over for dinner.

So this is the story of how I ended up creating this pizza and making it for my whole family. It’s not an exciting story, but the ending is happy. The pizza was delicious, with the addition of some goat cheese and caramelized onions. The next time, I might add a smear of tomato sauce and definitely will be using my pizza stone. All in all, I feel that cauliflower and I have made amends.

…though I still think it smells like feet.

Roasted Cauliflower and Goat Cheese Pizza

1 batch pizza dough (I use Pioneer Woman‘s recipe, swapping out part of the all-purpose flour for whole wheat)
1 small head of cauliflower, cut into large florets
1/4 t. cayenne pepper
1 medium onion, thinly sliced
1 t. raw sugar
3 oz. goat cheese
1 c. mozzarella cheese, shredded
Olive oil
1 t. butter
Salt, to taste

Preheat the oven to 450 degrees.

Break the cauliflower into large florets, enough to loosely cover a cookie sheet without the florets touching each other. Drizzle generously with olive oil and sprinkle with salt and cayenne pepper. Roast for 10 minutes, turning once halfway through. Let the sides get caramelized, but the cauliflower itself does not need to cook all the way through. Remove from the oven and let cool. Once cool, chop into bite-sized pieces.

Heating a medium-sized frying pan with a good coating of olive oil and a small pat of butter. Slice the onion thinly and slide into the hot oil, sprinkling the onion with the sugar, stirring well to coat. Let the onions cook for about 20 minutes, or until very soft and caramel in color. Remove from heat and set aside.

Stretch your pizza dough out to fit a cookie sheet or pizza peel (a rectangle or circle would be fine — whatever floats your boat). Sprinkle on the cooled onions, followed by the cauliflower, goat cheese and mozzarella cheese. Slide into the oven or on your preheated pizza stone. Bake for about 1o to 15 minutes, or until golden brown and bubbly on top.

Cut into slices and enjoy!

Serves 4-6

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