Tuesday, May 27, 2014

cauliflower pizza + butternut squash and avocado topping


It's been good to be home, if not a little surreal. Sometimes, being here feels like an extended vacation, a break from a more tangible life. Living out of suitcases I never unpack, making plans for the upcoming weeks of school, answering emails and messages from people hundreds of miles away. Scrambling to spend precious few hours with old friends, but taking so much time to update each other that we're hardly able to catch our breath and create new memories.

For the first time in a while, being home feels like home. The semester (and half of college??) is over, I'm taking deep breaths, and it's easier to be present. I've been waking up to knocks on my door, my parents' voices, and food in the kitchen, rather than the blaring street noises and hurried meals I've become used to. There is comfort in the familiarity of action: backing out of the driveway, arranging my cat in the crook of my arm, padding barefoot in sleep clothes to get milk from the garage.

There is comfort in the familiarity of people as well. This weekend, I was able to spend time with two beautiful, graceful and crafty friends I hadn't seen in a while. We've never lived close, so time together is rare. Over the years, that distance has cultivated friendship that is gentle and unassuming, but precious and steadfast, and it's made me all the more thankful for simple moments like these.


We met up at a farmer's market near Sarah's home to peruse ingredients, then settled down at Amy's house, where we chatted and snacked, then practiced for an upcoming campus ministry event before making dinner. 

On somewhat of a whim, we decided to try making cauliflower pizza. Cauliflower topping, you say? Oh no. If you haven't heard of it, 'tis a delicious whole wheat/gluten-free/veggie-friendly version of the familiar greasy dinner we consumed at childhood birthday parties and group gatherings. Cauliflower is used to make a perfectly toasty and yummy crust, then layered with fresh ingredients that beat any ol' slice of Domino's. This version was scrumptious and filling, but not heavy at all, making it a perfect summer treat. Try making your own with this simple recipe, or switch it up with your own favorite toppings.

Cauliflower Pizza + Butternut Squash and Avocado Topping


recipe
makes two medium-sized pizzas or one massive pizza

ingredients
crust:
one medium cauliflower head
1/2 cup whole wheat flour
1/2 cup shredded mozzarella cheese
3 tbsp gluten free flour
1 tbsp ground flaxseed
1 egg
1 tbsp olive oil
1 tsp finely chopped fresh rosemary
1 tsp dried oregano
1/4 tsp salt

toppings:
one small/medium butternut squash
2 tbsp olive oil
a few pinches salt & pepper
2 tsp brown sugar
1 tsp cayenne pepper
4 oz. diced salami (we used packaged beef salami from the farmer's market)
any kind of pizza sauce (ours: trader giotto's bruschetta!)
2 cups shredded white blend italian cheeses
1 ripe, sliced avocado
black pepper

directions
Oven - 400 degrees

First, peel and slice butternut squash then drizzle with olive oil and toss with cayenne pepper, brown sugar, salt and pepper. Arrange evenly on baking sheet covered with parchment paper, and bake for 40-45 minutes, until soft with golden brown edges.

To make the crust, rice the cauliflower by trimming the florets with a knife or mandolin so that you are left with a heap of fluffy white "rice." Discard stems, transfer cauliflower to a bowl and microwave on high for 7 minutes. Mix with whole wheat and gluten free flours, mozzarella, flaxseed, egg, olive oil, and spices until incorporated to form dough.

Grease or flour a baking sheet spread with parchment paper. This step is extreeeeemely important because the dough is sticky and and difficult to take off otherwise! I'm speaking from personal experience... Shape the dough into two identical rectangles that are about 1/4 inch thick. Bake for 25-30 minutes, until golden brown and firm.

Remove crust from oven and spread with pizza sauce and cheese, then layer with salami and butternut squash. Broil pizzas in oven for about 3-5 minutes, until cheese is melted. Remove and top with sliced avocado and sprinkle with cracked pepper.

rosemary potatoes
Slice about two cups of fresh baby potatoes (ours: an assortment of fresh purple, yellow and red baby potatoes), then drizzle with olive oil and toss with sprigs of fresh rosemary, salt, and pepper. Bake at 350 degrees (you can use a confectioner's oven) for 30-35 minutes.

to enjoy
Once your pizzas are complete, transfer to cutting board or serving dish and enjoy with rosemary potatoes and fruit tea, or for lunch: a simple salad, fresh fruit and cold lemonade. Food always tastes better outside, and summer weather is in full swing so enjoy on an outside table in your backyard if you can! As always, accompany with good friends and conversation for a well-rounded and thoroughly enjoyable meal.

P.S. We initially used another ingredient, a pretty bunch of greens we picked up at the farmer's market. We ended up not liking the taste, so we didn't eat it, and that's okay. Kitchen mistakes happen, but that's part of the fun of experimenting and learning. : )

That's all for now! xoxo, enjoy.