I am officially a cauliflower convert!
If you’d asked me a week ago which vegetables I don’t like, I would have said cauliflower and peas. Well, peas are now in a list of one (and to be honest I can now even manage a few of them if they’re mixed in with plenty of other stuff…).
Cauliflower – possibly my new favourite vegetable. I knew roasting did wonders for vegetables, but who knew it could transform my least favourite veg into my newest obsession (there may or may not have been three cauliflower recipes created in my kitchen in the last two days…)? No more watery, tasteless, mushy boiled cauliflower – roasted cauliflower is like an entirely different species. I was literally picking at the pan – and that was before I’d even added the cheese! The cauliflower just goes so beautiful and crispy and caramelised around the edges, it really was delicious.
This recipe is not actually my own, it’s 100% inspired by a lovely lady who is a member of my Facebook group (if you’re not yet a member, come and join us! We share veggie recipes and talk all things fooooood!). She shared this recipe a week or so ago, which then inspired another member to give it a go, and since I can’t resist a good bandwagon, I couldn’t help myself. And I’m so glad I did. The cheese isn’t even the best thing about this recipe, and if you know me even a little bit, you’ll know that’s saying something.
Now, the low-carb thing. I kind of think it’s the way to go if you want to lose weight (or, just any time, really). If it weren’t for the fact that a lot of vegetarian protein sources are quite carby (lentils, beans, chickpeas etc), I’d probably give it a go. But, I rely pretty heavily on some of those ingredients, so alas, I will have to continue eating carby proteins – and I may as well stick with the pasta and bread while I’m at it (what a shame). It is nice to cut back on carbs every now and then though, so while I can’t imagine living in a world where I don’t eat pizza at least once a day (um, I mean month), I love that I’ve found an alternative. These cauliflower pizzas are just the thing to curb any cravings you might have for oozy cheese and juicy tomatoes.
If you’re still not convinced by replacing bread with cauliflower: just try it!
Low-carb cauliflower pizza
- 4 slices thick cauliflower
- 2 tbsp oil
- Black pepper
- 1 large tomato sliced
- 60 g cheese I used a mix of cheddar and mozzarella, grated
- Fresh basil optional, to serve
- Heat the oven to 200°C (Gas Mark 6 / 400°F).
- Place the cauliflower slices on a lined baking tray, and drizzle with oil. Season with salt and pepper, and place in the oven for around 20 minutes, until fairly soft and slightly crispy around the edges.
- Add a couple of slices of tomato to each piece of cauliflower, and then add the grated cheese. Return to the oven for 5 more minutes until the cheese has melted and is slightly crispy.
- Serve topped with fresh basil if desired.