Cauliflower sautéed in a roasted garlic compound butter has a soft texture and slightly nutty flavor. Combined with the mild spicy flavor of pickled jalapenos and fresh mint you have a juxtaposition of a spicy kick and a bright fresh sweetness. The addition of cream cheese creates an cooling sensation from the heat of the peppers and adds a rich creamy texture. When topped on a pizza dough and baked the end result is a unique pizza that is succulent and flavorful, one bite and you won’t even think about how healthy it is or the fact that it has cauliflower on it.
- One New York style pizza dough
- 120g cream cheese (4.5 ounces)
- 400g cauliflower, sliced (1/2 large head)
- 40g pickled jalapenos
- 1 tablespoon pickled pepper juice
- 15g panko bread crumbs
- 6-8 mint leaves, chopped
- 3 garlic cloves, roasted
- 1.5 tablespoons butter, softened
- 1.5 tablespoons sunflower oil
- 1/2 teaspoon salt
- Pecorino romano, grated or shaved
- Medium mixing bowl
- Digital food scale
- 12″ stainless steel skillet
- Pizza stone
- Wood pizza peel
- Chef’s knife
- Large Cutting Board
- Make dough ahead of time and allow to proof
- Preheat oven and baking stone, on second from the bottom rack, to 550°F 30 minutes before starting next step.
- Mix roasted garlic cloves with butter
- Heat skillet on medium high heat for about two minutes
- Add sunflower oil to skillet, tilt to evenly coat and once hot add sliced cauliflower. If oil starts to lightly smoke add cauliflower right away.
- Toss and cook for a few minutes.
- When the slightest color starts to appear on the cauliflower add roasted garlic compound butter and panko bread crumbs. Continue to toss once every minute or two so cauliflower cooks evenly. (Tossing prevents breaking cauliflower and ensures everything is moved each time.)
- When cauliflower and bread have a nice browned edges add in pickled jalapenos and pickled jalapeno juice. Reduce heat to medium. Add salt. Cook and toss occasionally until cauliflower is slightly tender then remove from heat.
- Form pizza dough on a lightly floured pizza peel.
- Evenly add cream cheese in small chunks ontop of dough
- Add cauliflower over cream cheese. Take care add evenly and not to put more in the center.
- Jiggle peel back and forth lightly to make sure there is no sticking and transfer pizza to preheated baking stone with the pizza peel.
- Cook on stone for approximately 5 minutes or until a deep golden color to the crust.
- Once cooked fully remove pizza with wooden pizza peel from baking stone. Add pecorino ramono (or similar hard Italian cheese) and allow to cool for 2-3 few minutes.
- Finish by adding the mint, cut and enjoy! (Mint is such a delicate herb you want to minimize its exposure to heat adding it last keeps it bright green and fresh tasting.)
Directions in Photos
[Preheat pan on medium high, add oil then add cauliflower to hot pan.]
[Toss occasionally instead of mixing with a spoon to prevent breakage and ensure even rotation of cauliflower. Butter and bread crumbs should be added at this point.]
[Add jalapenos and pickled jalapeno juice. Reduce heat to medium.]
[Cauliflower should be tender but not mushy and evenly browned when finished sauteing]
[Form dough on lightly floured pizza peel and add cream cheese.]
[Spread cauliflower evenly over dough.]
[Ready for the oven. Don’t add the mint or pecorino romano until after it has baked.]
[The finished pie with mint and romano cheese added right after removing from the oven.]